As mentioned above, oranges are boiled to soften and remove the bitterness from the pith (white part of rind). The method used for this orange cake recipe is quite unique with the bonus being that it’s easy and low-effort. Unfortunately not! Tried, and it was too bitter because the ratio of pith to flesh is higher. If they weigh less, that’s totally fine – almond meal cakes are super moist already, you won’t feel deprived.īut obviously if you have tiny ones, use multiple! Can lemons be used as well? You don’t need to be exact here – if they weigh more, your cake will be a little bit more moist. You will need 2 medium oranges about 8cm / 3″ in diameter (think baseball size) totalling around 600g/1.2 lb. Also, using whole oranges delivers massive orange flavour that OJ can never replicate!! The fresh oranges cannot be substituted with orange juice – the batter in this recipe relies on the thickness of the pureed oranges. I’ve purchased it from those health food places where you serve yourself from tubs, like Scoop Wholefoods. Almond flour is not as common in Australia. It also has a slightly less pronounced almond flavour. It is lighter in colour (because the brown skin is removed) and it has a finer texture so it will give it slightly fluffier consistency. This is made with blanched, peeled almonds, blitzed until it becomes powder form. You can also make your own by blitzing 250g/ 9oz raw, unpeeled, unsalted almonds in a powerful blender (I use a Vitamix) until it becomes a fine powder.Īlmond flour is different but can also be used. It’s easily found nowadays, sold in the dried fruit & nut section and health food section of grocery stores. This is literally raw almonds that are blitzed into a fine powder. Just a note on a couple of the ingredients: Almond meal / ground almonds This removes the bitterness as well as softening the oranges to make them “jammy”, which makes the cake damp and sticky inside.Īlmond meal (aka ground almonds) – see note belowīaking powder (make sure it’s gluten free if you’re making this as a gluten free cake) But we don’t like the pith – the white part underneath the skin – because it’s bitter.

Not to mention that zest doesn’t make frostings and cake batters watery.

You will get way better orange flavour by mixing 1 tablespoon of finely grated orange zest into, say, Vanilla Frosting, rather than 1/4 cup of orange juice. If you’ve spent a lifetime peeling oranges, it might sound strange that this cake is made using a whole orange.īut here’s the thing – as with lemons and limes, most of the orange flavour is in the rind. And because it’s gluten-free and lactose free, everyone can enjoy it! I love this Orange Cake for the nutty flavour, damp and sticky texture, the beautiful orange flavour, and the unique method by which it’s made: blitzing whole oranges, rind and all, with almond meal, sugar, eggs and baking powder.

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