Claudia Roden’s Orange and Almond Cake

Name: Claudia Roden’s Orange and Almond Cake
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 10 servings
Ingredients: 2 large oranges; 6 eggs; 1/2 pound ground almonds; 1/2 pound sugar; 1 teaspoon baking powder

By Moira Hodgson

Updated Oct. 11, 2023

Claudia Roden’s Orange and Almond Cake — Andrew Scrivani for The New York Times

Total Time: 3 hours
Prep Time: 2 hours
Cook Time: 1 hour
Rating: 5(3,394)
Comments: Read comments

Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.

Featured in: FOOD; COOKIES OR CAKE WHEN BERRIES AREN'T ENOUGH

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:10 servings

2large oranges
6eggs
½pound ground almonds
½pound sugar
1teaspoon baking powder

Ingredient Substitution Guide

Preparation

Step 1
Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
Step 2
Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
Step 3
Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Tip

This is a very moist cake and goes especially well with blueberries, raspberries, strawberries, peaches, plums, apricots and nectarines.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5

3,394 user ratings

Have you cooked this?

Comments

Myokyo7 years ago

Twice in three weeks, I've made this fail-proof cake, the second time with 3 Meyer lemons instead of the two oranges called for. Both times I used only 5 large eggs, 1 cup of sugar and 1 1/2 cups of ground almonds.

Mary O7 years ago

I appreciate the comments standardizing this recipe, and will add mine:

• preheated oven to 375 degrees, not 400.
• 9" springform pan
• 5 extra-large eggs
• 1 cup sugar
• 2 cups ground almond meal -- from Trader Joe's (easy & fast!)
• added 1/2 tsp salt, otherwise following the recipe w the oranges and baking powder
• Baked 55 min.

A simple, excellent cake. Sprinkled powdered sugar, rasperries and strawberries on top of slices. Will make again!

Judy7 years ago

A little known secret.. Zap the two oranges in water on high in your microwave. 15 minutes would do it. This marvellous cake is awesome!!?

Barbara B Smith3 weeks ago

I used two very large oranges, and they produced a very wet batter. Made as directed. but cooked the cake 15 minutes more than called for, and the finished cake was still very wet. However, the group that consumed it for a Labor Day cookout seemed not to care. It's very very good. Served with a huge bowl of peaches, nectarines and raspberries. Used almond meal and added a little salt to batter. Stunning.

Cost12 months ago

Great flavor but wet. Not mushy or gummy. I liked the crunch but it’s like I dunked it in syrup. Still liked it but would have loved it if it was a but drier. Maybe next time will go for almond flour or add a little flour or more baking powder. Flavor is really great.

Michèle3 months ago

I added freshly grated turmeric

Private comments are only visible to you.