Last updated on April 15th, 2020
This Whole Orange Almond Cake recipe comes to us from James Beard. I decided to audition the cake for the following three reasons: 1) it’s gluten-free, which means Mr. Fox can eat it; 2) the recipe is invitingly weird, and 3) I’ll try anything! The cake is moist, slightly crumbly, and sensationally scented. One whiff and I was transported to a citrus orchard in sunny Provence.
A note about the cake pan: Mr. Beard’s recipe directs us to “butter and flour a deep 9-inch cake pan.” Since my cake pans are all standard depth, I used a 9-inch springform pan. And instead of greasing the pan with butter and flour, which would mean adding gluten to the recipe, I simply sprayed it with non-stick spray. The sprayed pan worked out just fine.
Whole Orange Almond Cake Recipe
Grab 2 navel oranges (about 14 ounces in total) …
And plunge them into generously-salted boiling water. Cover the pot and let the fruit boil until perfectly soft — 30 minutes to 1 hour. Drain and let cool. UPDATE: The longer the fruit boils, the less bitter it will be.
Cut the oranges into quarters, and remove seeds (if you did not use Navel oranges, which are seedless).
Then toss the orange segments into a food processor…
And grind them to a fairly fine puree.
To make the batter, break six large eggs into a large bowl…
And beat them until they turn pale and thick. Update: There’s no need to use a standing mixer for this batter. A large bowl and wire whisk will work out just fine!
Beat in 1 cup of sugar…
A generous pinch of salt…
1 1/2 cups almond meal (UPDATE: I now use 2 cups almond meal)…
1 teaspoon baking powder…
And the orange puree.
Pour the batter into the prepared cake pan…
And bake it off at 400°F until golden and firm. Beard said “about 1 hour,” but my cake was done at the 50 minute mark. Transfer the cake to a wire rack and allow it to cool. UPDATE: I now bake the cake for a full hour, and cover the pan with aluminum foil when the batter starts to darken after 45 or 50 minutes.
As anti-disaster insurance, run a plastic knife between cake and pan.
Then release the cake from its springform prison.
Plate the cake, and, if you wish, shower it with confectioners’ sugar.
As I mentioned earlier, this cake smells like a citrus grove in Provence. It has a moist, slightly chewy crumb, thanks to the bits of orange peel in the batter. Although I detected a hint of bitterness from the orange pith, Mr. Fox did not.
As a matter of fact, Mr. Fox thought the cake was pure heaven! He ate two big slices for dessert last night. And this morning, he devoured another fat slice for breakfast.
Think you’ll give this Whole Orange Almond Cake recipe a try? Talk to me in the comments field below. And if you do make the cake, please post your review!
Hungry for more? Get my email updates.
And…here’s the printable:
Whole Orange Almond Cake
Equipment
- a buttered and floured (or non-stick-sprayed) 9-inch-diameter springform pan
Ingredients
- 2 navel oranges about 14 ounces in total
- 6 large eggs
- 2 cups almond flour
- Pinch of salt
- 1 cup sugar
- 1 teaspoon baking powder
- Optional: confectioners' sugar for dusting
Instructions
- Center the oven rack; preheat the oven to 400°F.
- Bring a large pot of salted water to a boil. Add the oranges to the boiling water, cover the pot, and let the oranges boil until perfectly soft -- 60-90 minutes.* Drain, cool, and cut the fruit into quarters. *The longer the fruit boils, the less bitter it will be.
- Put the quartered oranges in the bowl of a food processor. Process to a fairly-fine puree.
- In a large bowl, whisk the eggs until pale and thick. One ingredient at a time, whisk in the almond flour, salt, sugar, baking powder, and the orange puree.
- Pour the batter into the prepared pan, and bake until firm -- about 1 hour. (Hint: check the cake after 45 minutes. If the batter is turning dramatically dark, cover the pan loosely with aluminum foil, then continue baking.) Transfer the pan to a wire rack to cool. Run a plastic knife between pan and cake, then release the cake onto a serving platter or cake stand. Dust with the optional confectioners' sugar.
SONIA SHAPIRO says
This looks wonderful! Do you think there is the remotest possibility that this will work with egg replacer? This seems pretty much like a custard with the six eggs.
Thanks, Sonia.
Kevin Lee Jacobs says
Hi Sonia – I’ve only made this dessert with whole, large eggs. Not sure if an egg replacement will work.
gloria says
I was surprised at the number of carbs in this. Do they come mostly from the almond flour? I wouldn’t have thought so.
Maraya says
MMmmmmm! I must try this, even though I’m not gluten free. Maybe a dark chocolate glaze?
Kevin Lee Jacobs says
Hi Gloria – I suspect the carbs are from the sugar, oranges, and almond flour.
Hi Maraya – Orange and chocolate are a heavenly pairing!
Judy says
It sounds wonderful except for the sugar. Any suggestions for a substitute for it? Honey would make it too wet I think.
Wendy says
OMG, running out into my yard to pick two beautiful navel oranges! First two oranges of the season. I use almond flour in baking frequently and this recipe made me smile. Boiling the oranges is the secret I’ve never tried! I bet this would be good using meyer’s lemon! I’ll try it also. So much flavor in citrus peel! Thank you! ❤
Kevin Lee Jacobs says
Hi Judy – James Beard’s recipe called for sugar, so that is what I used.
Hi Wendy – Navel oranges in your own backyard? I’m sooo jealous of you.
Barbara Montoya says
This recipe is of ancient Sephardic Jewish origin. I first encountered it in “A Book of Middle Eastern Food” by Claudia Roden first published in 1968. I have been making it for many years and it is always a hit.
Kevin Lee Jacobs says
Hi Barbara – Thanks for the historical note!
Maxine Goodyear says
Oh, how unique. You give us some of the most outstanding and different recipes. Thank you and have a blessed Christmas season.
Kathleen Hussey says
Thank you Kevin for a gluten free recipe I am also gluten free and it’s no joke.
Kevin Lee Jacobs says
Hi Maxine – So glad you enjoyed the recipe.
Hi Kathleen – Tons of gluten free recipes on my website. Click here to see them.
Jeanne says
Thanks for another great gluten free recipe! Sorry Mr. Fox has joined the ranks of us gluten free folks, but happy you post more gluten free recipes! My son does keto and he has a similar recipe that uses granulated Lakanto instead of sugar. Lakanto is made from monk fruit and does not trigger an insulin reaction. It works quite well for a sugar free version.
Cissy says
Does it really have an almond flavor (I’ve never used/had almond flour…). I was thinking some marzipan??? I love that!
Kevin Lee Jacobs says
Hi Jeanne – If you use Lakanto for the sugar in this recipe, please let me know how the cake turns out for you. (Deliciously, I hope!)
Hi Cissy – You can definitely taste the almond in this cake. Hope you’ll give it a try!
No_srsly says
I make something similar but I separate the yolks from the whites and fold in meraingue for the lightest batter I can get….totally yummy!
Jane says
Hi, Kevin. I am so glad to see this version of the almond flour cake similar to the one I made a last year (a Claudia Roden recipe by way of Nigella). It seems you and I were both intrigued by the unusual technique and simplicity of the ingredients. My recipe called for boiling 2 pounds of clementines for two hours(!), before pureeing them. There was no bitterness from the peels (thinner than navel oranges). I froze half of it with no problem and can say that it is also delicious cold! I am going to try your version with the oranges and perhaps boiling for 2 hours to see if that reduces the bitterness.
Christy says
I always love reading your step-by-step instructions. Very entertaining and full of personality!! It’s makes cooking sound so fun. This recipe sounds delicious; I’ll be making it very soon.
Dorothy Fuller says
Sounds so delicous will try soon as I purchase the Almond flour. Somewhat like my Orange Kiss Me cake. from the 1950″s. Guess that dates ME!!!
David Adamson says
I have made Orange-Scented Olive Oil Cake but this one sounds too interesting not to try. Thanks for all your posts.
Kevin Lee Jacobs says
Hi no_srsly – The beaten-egg-whites variation sounds wonderful.
Hi Jane – Clementines – yum. The longer boiling time does eliminate bitterness.
Hi Dorothy – Putting “Kiss Me Cake” on my to-make list!
Hi David – Olive Oil Cake is one my favorite desserts.
Beverly, zone 6, eastern PA says
This looks fabulous! And I greatly enjoyed the readers’ comments. What joyful inspiration you provide. Thanks so much.
Maureen Sutton says
Love your blog. I make a similar cake with clementines. Boil them a bit longer but otherwise the recipe is the same. Very moist. Everyone loves it and usually wants it. I believe it is a Nigella Lawson recipe that I used.
Isabelle says
Hi- Do you think you could leave the peel out of the recipe, or would that change the consistency too much?
Kevin Lee Jacobs says
Hi Beverly – I’m enjoying readers’ comments, too — including yours!
Hi Maureen – This is a very, very old recipe. James Beard’s version, which I used above, is just one variation on the orange-almond theme.
Hi Isabelle – The orange peel contains most of the flavor. I would not leave it out.
Beth Y. says
Hi Kevin,
This recipe looks wonderful and I will be trying it soon. I am gluten intolerant and get very excited when I see a GF recipe in your weekly newsletter. I appreciate all of the comments and suggestions from others as it helps me branch out and try new things. I look forward to your newsletter every week, thank you!
Cissy Wanchic says
You are on point with the “invitingly weird” It is and I’m going to add it to my Christmas baking lineup! I’m sure I’ll make a test one first though…
Linda says
Sounds great, making it now, but waiting to preheat since my oranges are boiling for and hour!!
Kevin Lee Jacobs says
Hi Beth Y – Lots of GF recipes — including desserts — on this site!
Hi Cissy – Always good to give a new recipe a trial run before fixing for a party. That’s what I do.
Hi Linda – Yay — let me know how the dessert turns out for you! (I boiled my oranges for just 30 minutes; will do the full hour next go-round.)
Cecily says
I’m normally a big fan of your recipes, but I think this one will not come out as well as I’d hope. It’s still in the oven but a quick lick of the beaters proved the batter to be pretty bitter. I think, particularly in this recipe, it would be helpful to have metric measurements. 2 large oranges is too vague, and I’m afraid that my oranges were really too big and out-weighed the amount of sugar in the recipe. I’m pretty sure it is not supported to be as sweet as a typical snack cake, but I’m afraid mine will not be sweet enough for even a sophisticated adult palate. If you try it, taste the batter before it’s in the pan so you adjust the sweetness level.
Lorraine Simoneau says
Hi Kevin,
I made this cake yesterday and wow,wow,wow, what a great recipe! Thanks Kevin. The taste is wonderful, the crumb is moist and although I cut the sugar by half, it was just awesome.
Kevin Lee Jacobs says
Hi Cecily – Thanks for providing feedback! James Beard produced the list of ingredients for this recipe. Although James did not specify weight for the oranges, I went ahead and weighed mine: 10.9 ounces in total. Based on reader comments above, it seems that bitterness is controlled not by sugar, but by the length of boiling time. My leftover, refrigerated slices were not bitter at all.
Hi Lorraine – So glad you enjoyed the cake! (And if you happen to read this, please let me know for how long you boiled your oranges.)
Katherine says
Wow, just wow. Showstopper cake. Because this was such an unusual recipe, I went back through the Claudia Roden, Nigella and Beard versions. I don’t think this recipe lends itself to hard numbers because there is so much variability in the size and sweetness of the fruit, the ratio of peel to pulp, and the amount of juice. My two organic navel oranges (so sorry I didn’t weigh them) produced a very juicy batter. Used on the older versions of this recipe, I took a chance and added an additional half cup almond meal to Kevin’s recipe. Baked at 400F but needed to cover the top at 20 minutes, done nicely at 50 minutes. The taste and texture were superb and the cake was enjoyed by folks as young as 7 and as old as 95. Definitely appreciated by people who have eaten European tortes. I was asked to keep this one in the rotation and I certainly will. Thanks, Kevin, for resurrecting recipe with such a long and distinguished history. I look forward to more.
Peggy says
Hi, Kevin, Can you please let us know where you got your springform pan? I would like to make this cake, but don’t have the necessary pan. Lots of mixed reviews at Amazon for various brands, so I’m hesitant to get one without a recommendation from someone with experience…hopefully with a recent purchase. Thanks very much!
Kevin Lee Jacobs says
Hi Katherine – So happy the dessert worked out for you, and that it was enjoyed by a wide-ranging demographic! My batter was super-liquidy too, although it baked up moist and firm. Will have to try the additional 1/2 cup almond meal next go-round for the sake of comparison.
Hi Peggy – I just looked at my 9-inch springform pan. The removable base is imprinted with the name ROSHKO. The pan looks very similar to one that is available on Amazon (click here to see).
Peggy says
Wow! Thanks for the quick response and name of your pan. I did a bit more searching on Amazon and found what seems to be the same pan you have sold by an independent seller. It was the only one left so I took a chance and ordered. Really appreciate your taking the time to get that info 🙂
Belinda says
Kevin,
Thank you for this terrific cake, which I made substituting 7 thin skinned tangerines that were beginning to dry. I boiled them until the skins split, about 45 minutes. I baked ours to a slightly darker brown than you did. We didn’t detect bitterness. The cake was pretty good warm, but better cool. I experimented by separating slices, freezing them on a cookie sheet, and bagging them tightly. Today, we had it straight from the freezer. The cake stayed moist and the frozen tangerine bits made it seem like an ice-cream cake. This recipe doesn’t stray far from the way we normally eat and it is truly delicious.
Sarah says
Kevin, This sounds like the perfect recipe for us for Christmas. My mom is from Florida -oranges and now eats gluten free.
Thank you!
Robert Meehan says
I’ve never heard of Almond Flour and wonder if (at the sacrifice of gluten)one could use regular flour and almond extract in with the eggs and such??
Kevin Lee Jacobs says
Hi Belinda – Great idea to use tangerines. So glad you told us about boil time. Thanks for the 5 stars!
Hi Sarah – Enjoy the cake!
Hi Robert – Not sure how this cake would turn out if wheat flour is used. Maybe delicious? (If you’re looking for a gluten-full orange dessert, check out my super-duper Marmalade Cake.
Sandi says
Made it last night for company. It was delicious…though VERY moist (almost wet) and had the consistency of a ricotta cheesecake. I checked it at 50 minutes and it was definitely done. The sides were VERY dark when I removed the pan. No one complained about how moist it was, but I’m wondering what might happen if I upped the almond flour to 2 cups. What do you think?
Sarah says
This looks fabulous & as a Celiac, I’m thrilled it’s GF. I’m definitely making it for one of the Eves (Christmas or New Year)!
Question – could define(ish) “generously” for the amount of salt in the salted water?
Kevin Lee Jacobs says
Hi Sandi – So glad you tried the cake! It is a very moist dessert. In comment #34 above, Katherine added an additional 1/2 cup almond flour to the recipe. I may do the same next go-’round.
Hi Sarah – As a rule of thumb, use 1 1/2 tablespoons salt per gallon of water. Enjoy the cake!
Lorraine Simoneau says
Hi Kevin, I boiled my oranges for about 40 minutes. After boiling them, they sliced up easily like a knife through butter. Again, at the risk of repeating myself, what an awesome recipe. Thank you for your recipes and stories. I look forward each Sunday to your message now in Evreux (Normandy) FRANCE.
Kevin Lee Jacobs says
Hi Lorraine – So happy you enjoyed this cake. Thank you for providing your orange-boiling time!
Betty in Arlington says
Oh Kevin, sounds so yummy! I love the idea of orange and almond flour since both my dear husband are celiac and thus GF! Just to remind all that the cooking spray could also have wheat flour inside; we use oil and corn starch to “flour” a pan. I must try the recipe soon! my mouth is watering!
Betsy Williams says
Hi Kevin, Thank you again for the help in downloading this recipe last week. I’m a cooker, not a baker. I’m also gluten free. The recipe sounded so easy and delicious I took a chance and made it. The cake turned out perfectly! I used two baseball-size organic navel oranges. I boiled them for 1 hour. I could taste a little bitterness when the cake was warm but not after it had spent time in the refrigerator. It’s a delicious cake, I will definitely make it again! I’m intrigued by the tangerines and also the lemon suggestion. Looks like I’ll be baking a lot in January!
Christine Thiessen says
Kevin,
I must admit that I was a little skeptical when I read the recipe, but then I remembered that every single one of your recipes that I have made, has been outstanding. So I made it this afternoon and it is wonderful and so very easy to make.
Thank you for another “Keeper!”
Chris
Marg says
Please do more gluten free.
Love reading your site. Thanks.
Charli says
I’m going to try this, but I do not have a 9 inch cake pan in any shape. I do have a standard size bundt pan. I’ll let you know if that works. I was going to dust with powdered sugar until I saw Maraya’s idea of a chocolate glaze. So many choices!
Charli says
OK. So I don’t have a bundt pan either. I do have a Demarle Flexipan, which I used. It is a 9” tart pan, so a little shallow, and basically black in color. I baked it 45 minutes and while it is done, it is much too dark.
I also increased the almond flour to 2 cups.
Pat says
This was a real slice of sunshine on a wet, dreary week here on Vancouver Island. My rather large oranges were boiled for about 1 1/4 hrs. No bitterness but rather a lovely tartness. I glazed the warm cake with a thin layer of orange marmalade. A splash of Grand Marnier would also be nice, I think. This is a keeper. Thank you!
Kevin Lee Jacobs says
Hi Betsy Williams – So glad you enjoyed the cake!
Hi Christine – Music to my ears. Thanks for the review!
Hi Charli – This recipe works well in a 9-inch springform pan.
Hi Pat – So happy the cake worked out for you!
Nycole says
Absolutely delicious!!! Made this for friends the other night for dinner. One of them had three pieces. He was scraping the plate with his fork! LOL!
I put the cake in my oven for 50 minutes like you said at 400 degrees. The top of the cake was too brown. So next time I will reduce the oven to 375!
Kevin Lee Jacobs says
Hi Nycole – Thanks for taking the time to post your review. Sooooo glad the cake worked out for you!
MWG says
I made this with 2 1/2 cups almond flour, cooked for 60 minutes and it’s dry. Ugh. I am going to try to add a rum glaze ( like used on Rum Bundt Cake ). Serving with a scoop of custard ice cream.
Kevin Lee Jacobs says
Hi MWG – Almond flour should be 2 cups max. Hope your rum glaze (yum!) solves the too-dry problem.
Sherri Gallant says
Made this gem today for the second time. I followed your updated advice and used 2 cups almond meal. The first time, I merely whisked the eggs, but today I used my stand mixer with the whisk attachment and the cake is fluffier. I mean, I really beat those suckers. After 45 minutes I covered with foil and avoided the too-brown top from my first attempt. I loved the first one. I love LOVE the second one!
Katherine says
Thanks, Kevin. You read my mind—the video and the updates will be so helpful to the people who are asking me for the recipe. This is a great cake and your additional details and video will make it a success in anybody’s kitchen.
Kevin Lee Jacobs says
Hi Sherri – So happy!
Hi Katherine – Thanks for making the cake, and for sharing the recipe!
Glenda says
Kevin, I love your recipes! Thank you for all your hard work in putting excellent recipes and other material on your blog/website. I am making this for Christmas, and would like to know if it is possible to make it ahead of time. If so, should it be refrigerated, and then let come to room temp before serving? Or can it be put in a cake keeper for 1 or 2 days? I noticed someone commented they froze theirs. Any helpful hints would be appreciated! Thank you!
Charli says
I frosted the cake with a honey chocolate frosting, sprinkled the top with powdered sugar. It was a smashing hit at the dinner party last night. So good, even if I didn’t have a 9” springform pan. Thank you for sharing!
Kevin Lee Jacobs says
Hi Glenda – You can definitely make this cake well in advance of serving time. I’ve left mine out at room temperature (covered with plastic wrap) for 2 days; I’ve also refrigerated the cake for 4 days. All versions were wonderful.
Hi Charli – So glad the cake was a hit for you and yours. Your frosting sounds divine.
Jeanne says
Kevin, I finally got around to making a low carb/diabetic version of this cake today! I used the monkfruit sweetener by Lakanto instead of sugar so it’s low glycemic. It’s delicious!! Since powdered monkfruit sweetness are a bit much, instead of topping with powdered sweetener, I served each slice with a nice dollop of whipped heavy cream to be more low carb friendly. I’m thinking of using Mr Fox’s idea and serving it for Christmas morning as part of breakfast. Thanks for the base recipe and Mr. Fox’s breakfast idea!
Kevin Lee Jacobs says
Jeanne – So happy your low carb/low glycemic/diabetic-friendly version of this recipe worked out so well. Music to my ears!
Glenda says
Kevin, thank you for your response! I will let you know how it turns out. 🙂 Can’t wait! Merry Christmas!
Gail Masbury says
My ancient biceps wore out before I had achieved thick and lemon colored , so I got out my very old, rarely used hand mixer and it did the job! I was surprised that no one mentioned the condition of the boiling pot if an aluminum pot was used. Mine is now black and ugly; I’ll have to make tomato soup soon to brighten up that pot! Cake in oven; smells delicious!!!
Kevin Lee Jacobs says
Hi Gail – Your poor biceps! Please let me know how the cake turns out for you…
Gail says
OMG It is decadent! Must freeze it in slices before I eat the whole thing today!
Kevin Lee Jacobs says
Hi Gail – So glad you enjoyed this scented wonder. Thanks for posting your review!
Mary W says
This is one I WILL try. I have the almond flour ready to go and oranges growing out back. I do wonder if a cream cheese frosting would be welcome with the denser cake? Think I’ll try that with maybe some almond extract and orange juice.
Susi says
This cake sounds wonderful and I will be trying it out during these Holidays! I noticed someone asked about substituting honey for sugar. Generally in baking you use 1/2 the amount of honey as sugar and increase the flour by 1/2 cup. I don’t know if almond meal would work the same? You also want to use something other than clover honey (it’s too sweet).
Kelly Schafer says
OOOO! I am going to make this today! I have a huge bag of oranges begging to be used. I’m excited about this GF cake and I’m going to try it with a sugar substitute. I’ll let you know! ❤️
Sandra Payette says
I loved this cake, Kevin. Took it to my French friends for Sunday dinner. It was a hit. Thanks ever for the recipe. xo
Margaret kannan says
Hello and thank you all the wonderful recipes. In the past I have made your tomato pie, recommended by a good friend. This time I was up at four am and came across the orange cake recipe. Seeing as I am on keto and this sounded so good , it’s in the oven. Instead of auger I used same equivalent, but used a monk fruit sweetener. Seeing as I need to be to work by eight I don’t have much time. It’s in the oven and had to place in 2 cake pans. I don’t think I will leave it in for one hour but will check. It’s set for 50 minutes instead. It smells so good I’m here on this Christmas Eve morning in Massachusetts. I recommend if it doesn’t feel like Christmas then cook!!! Will keep you updated.
Elaine says
Took this cake to family Christmas morning and this cake was a hit. So moist, not too sweet. Delicious. Already had several requests for the recipe. A friend is making it tonight and adding a little grand marnier, although I don’t think it’s needed. Thank you for this great cake recipe.
Kevin Lee Jacobs says
Hi Sandra – Great to know that the cake baked up deliciously for you and yours. Thanks for posting your review!
Hi Margaret – Let me know how the cake(s) turned out with monk sweetener. I’m curious!
Hi Elaine – So happy. Thanks for the 5 star review!
Elizabeth says
What a great recipe! I am not Gluten free and never used almond flour before, but I was responsible for dessert at house that is Gluten free. I was so grateful for the step-by-step guides and it turned out perfectly! My gluten free friends were very happy and appreciative of the cake.
Kevin Lee Jacobs says
Hi Elizabeth – Delighted that the recipe worked out for you. Thanks for posting your review!
Kelly Schafer says
I tried this because of the rave reviews, but mine did not come out rave-worthy. I substituted coconut sugar for white sugar. Not sweet enough. And then the cake was burned on the bottom but wet inside. My guess there is that because I added cold orange purée (I put it through the food processor the day before and refrigerated), the batter was too cold in the oven and the outside cooked too quickly.
I am going to try this again but with some other sort of sweeter sugar substitute. Health issues prevent us from using regular processed sugar.
Any suggestions for a good substitute?
Jeanne says
Mr. Fox,
Thanks for the tip about having this for breakfast! It was the hit of Christmas breakfast!! The grandkids loved the idea of cake with breakfast!! We had bacon, scrambled eggs and whole orange cake (made using monkfruit).
Sherry in Willow Grove says
This sounds divine! Like many others, I am going to try it with Swerve instead of sugar – it’s less expensive than the Lakanta Monkfruit sweetener…With the changes, myfitnesspal says it will be 6 net carbs and 117 calories for 1/8 of the cake – acceptable if I make adjustments to carbs elsewhere that day. I really miss fruit on Keto. Using only two oranges for the whole cake makes it do-able. Thanks again for another excellent recipe recommendation and wonderful instructions. I’ll let you know how it turns out with the Swerve!
Cissy says
Like others, I was intrigued by this recipe, the boiling of the oranges and the great reviews. And as usual, it did not disappoint. I know you said we could mix by hand, but I was on a roll cooking, had most of my appliances out anyway, so I took the recommendation of another reviewer and really whipped the eggs in my Kitchen Aid mixer. The result was just as you described, but mine came to the top of the springform pan. This is a keeper for me!! Thank you again!
Kevin Lee Jacobs says
Hi Cissy – I’m so pleased!
Rosemary S. says
Hello Kevin,
Thanks ever so much for this incredible recipe. I made it again today, for the eighth time. I love it and since you first shared it, I have given away ten cakes. I’ve made it in a large springform as well as sometimes splitting the recipe between two smaller ones and it comes out perfect every time. Today’s cake is a gift to my neighbours for Passover. The top was dusted with icing sugar gently sifted through a 5 inch Star of David cutout and surrounded on a platter with candied orange rinds. I the ends dipped in chocolate. It’s a beautiful presentation sure to lighten the mood and a pleasure to make this for a wonderful family.
The holiday will be very quiet as no one is gathering but your cake will most certainly brighten this special time.
Thank you for your love and generosity always,
and Chag Pesach Sameach
Nileshni says
I just finished making this cake. Havent teeid it yet as I will decorate for mother’s day here in Australia. It looks amazing.
Kevin Lee Jacobs says
Hi Rosemary S – So sorry I missed your comment back when you posted it. What a beautiful presentation for your neighbors. So glad you enjoy this cake as much as I do!
Hi Nileshni – I’m so happy you made the cake!
Renee Coursey says
Hi, I am excited to try this recipe and am GF. Have been for over 12 years. It is great to find recipes that are so good for us GF people. Here is my question: You say to use Almond meal which I believe is different from Almond Flour. Do you want me to use the Almond meal or the Almond Flour? Thank you, Renee in Idaho
Kevin Lee Jacobs says
Hi Renee – These days, almond meal is typically labeled “almond flour.” I’ve tested the cake with both regular-grade almond flour, and super-fine almond flour. Both worked equally well. Enjoy!
Richard ibbotson says
Hi, can you replace sugar with honey into your cake ??? Richard
Kevin Lee Jacobs says
Hi Richard – Wish I had an answer for you. Alas I have never made this cake with honey.
Richard says
Hi Kevin, I made your wonderful Orange Cake yesterday and I used ( Honey) instead of Sugar which I’m trying to avoid and eliminate totally from my diet, it turned out perfectly very tasty, going to make a lemon one today, Richard ( UK
Kevin Lee Jacobs says
Hi Richard – That’s wonderful news!
Rosemary S says
Hi Kevin,
Just wanted to let you know I still make this wonderful cake and think of you each time I do. I have made it so many time that I know the recipe by heart. The recipe has been shared many times over. It’s a classic.
Still, think your cooking is THE BEST !!!!
Love to You