Spanish Orange and Almond Cake
This traditional Spanish Orange and Almond Cake combines the vibrant flavors of Valencia oranges and rich, ground almonds. Olive oil adds a distinctive taste and a moist texture to this cake, making it perfect as a dessert or an afternoon treat. Its soft, tender crumb pairs beautifully with a dollop of ice cream or a spoonful of whipped cream.
Equipment
- 25cm springform cake tin
- Mixing bowls
- wire rack
- Large metal spoon
- Sieve
Ingredients
- For the Cake:
- 4 large navel oranges
- 50 ml light fruity olive oil
- 5 eggs separated
- 200 g caster sugar
- 225 g ground almonds sifted
- To Prepare the Cake Tin:
- 2 tablespoons olive oil
- 75 g flaked almonds chopped
- To Decorate:
- 50 g flaked almonds toasted
- A little icing sugar
Instructions
- Prepare the Cake Tin:
- Preheat the oven to 170°C/Gas Mark 3.
- Grease a 25cm springform cake tin with 2 tablespoons of olive oil.
- Sprinkle the base and sides of the tin with the chopped flaked almonds, ensuring an even coating.
- Prepare the Oranges:
- Grate the zest from the oranges and set aside.
- Peel the oranges and chop them over a plate to catch any juice.
- Place the chopped oranges and their juice in a small saucepan and simmer gently until the oranges are soft and most of the liquid has evaporated.
- The oranges should be quite dry.
- Leave the mixture to cool, then blend with the olive oil until smooth.
- Prepare the Batter:
- In a large, grease-free bowl, whisk the egg whites with half of the caster sugar using an electric mixer until stiff peaks form.
- In a separate bowl, whisk the egg yolks with the remaining caster sugar until pale and thick.
- Fold the puréed oranges and the reserved orange zest into the egg yolk mixture using a large metal spoon.
- Gently fold in the sifted ground almonds.
- Carefully fold in one-third of the egg whites to lighten the mixture, then fold in the remaining egg whites, being cautious not to deflate the mixture.
- Bake the Cake:
- Transfer the batter to the prepared cake tin.
- Sprinkle any remaining flaked almonds over the top.
- Bake in the preheated oven for 20–25 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean.
- Leave the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- Decorate and Serve:
- Once the cake is cool, sprinkle the top with the toasted flaked almonds.
- Dust with a little icing sugar for a finishing touch.
- Serve the cake warm or cold, with ice cream or cream if desired.
Notes / Tips / Wine Advice:
Serving Suggestion:
Enjoy this cake as a delightful dessert or an afternoon treat, paired with a cup of coffee or a glass of dessert wine. It also makes a lovely breakfast cake with a side of yogurt.Wine Recommendation:
Pair with a sweet Spanish dessert wine like Moscatel or a refreshing glass of Cava.Nutritional Information
Calories: 290 kcal | Carbohydrates: 26 g | Protein: 7 g | Fat: 18 g | Fiber: 3 g | Sugar: 20 g | Salt: 0.1 mg
