Middle Eastern Orange Cake

Orange cake 25

Champagne_Glass_Image_courtesy_of_eyehook_comIt’s September 12 on the other side of the world as I type this post about an orange cake from the Middle East that my mother, a true blue Chinese lady, absolutely loves. And it’s easy to see why. Quickly assembled over a few spare hours in an afternoon, this moist, flavorful cake is as delicious as they come. This being my mother’s birthday, I figured it would be most fitting to commemorate it by baking this, from miles away, as a culinary substitute for being with her in person.

I discovered this dessert in my early days as an avid reader and fan of food blogs. Kuidaore was always on the ‘must-read’ list, if not for the eloquent voice of each post, then for a visual treat from the various dishes all deliciously styled and photographed. This, and Chubby Hubby, were the blogs that inducted me into the world of food porn.

Orange Cake montage

This orange cake was just one of the many well-written blog recipes that I gave a go on a lazy Sunday afternoon which actually turned out to be a real hit. Wheat flour is absent, substituted by blanched ground almonds, all held together by a host of eggs and the juicy flesh of two oranges, rinds and all. You’d be hard-pressed to find a more intensely orange-flavored cake than this.

I usually grind a batch of blanched almonds into a fine powder for this recipe, which can be a tricky feat. The line between a well-ground, dry almond meal and an oily almond paste ground a minute too long is a very fine one to tread. Fortunately, specialty produce companies like Mandelin, with their array of almond products, are very accessible and reasonably priced, meaning that a batch of finely ground almond meal will turn up at your doorstep in a matter of days, somewhat more painlessly than trying to achieve the right texture of ground almonds for this recipe. The commercial product lent this cake a much finer texture than my previous attempts, so it was a good deal to buy a 5 lb bag, which I also plan to use for a few batches of macarons.

Middle Eastern Orange Cake (via Kuidaore and adapted from Claudia Roden)
I served this with a side of freshly-prepared chantilly cream infused with a few drops of orange flower water. Or, you could prepare a batch of Kuidaore’s Orange & Earl Grey tea conserves (featured in the same post as this recipe) and chop up the oranges to top each slice of cake.

2 large oranges, left whole
6 large eggs
9 ounces/ 250 grams finely ground blanched almonds
9 ounces/ 250 grams granulated sugar
1 teaspoon double-action baking powder

Place the oranges in a saucepan and barely cover them with water. Bring to a boil, lower the water to a simmer and leave on low heat, covered, for 1 hour. When done, remove the oranges from the pan and leave to cool.

Preheat the oven to 375F/ 190C. Butter and flour a 10-inch (25 cm) leak-proof springform tin. Roughly chop the oranges, discarding any pips, then thoroughly blend the orange pieces with the eggs in a food processor or blender.

In a large bowl, mix the ground almonds, sugar and baking powder, then whisk in the egg-orange mixture. Pour the batter into the prepared pan and bake for 45 minutes to an hour. The cake is done when it turns a deep golden brown, has come away slightly from the sides of the tin and the top springs back when touched. If the cake is still very wet, put it back in the oven to cool a little longer.

Allow the cake to cool completely in the tin before turning it out gently on the serving plate. It can be stored in the refrigerator, tightly wrapped.

Orange cake 17

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  • Oh my, what a gorgeous cake!!ReplyCancel

  • Felicia

    Interesting! I bet it tastes even better now with lush Californian oranges!ReplyCancel

  • GORGEOUS!!!!!!!! Ive not had orange cake like this!ReplyCancel

  • This looks incredible. I’ve seen a salad dressing and margaritas made with whole oranges, but never a baked good. When oranges are more plentiful, I’ll make this!



  • I will be making this very soon, this is bookmarked!ReplyCancel

  • Anne

    Oh my! What a lovely cake! I can’t wait to make this.ReplyCancel

  • Wow, that looks and sounds so good – and simple, too! I have one of those big bags of almond flour (bought for macaron-making chiefly but it comes in handy for lots of things). I’ll definitely try this once I can get some good oranges – hmmm, I wonder how it’s be with blood oranges?ReplyCancel

  • isn’t this a truly gorgeous cake. pretty to look at indeed. I must try this.ReplyCancel

  • This cake sounds wonderful! MmMReplyCancel

  • amyvig

    I just went gluten free and this is going to be the perfect treat to remind what can be so delicious about it! I’m bookmarking it to try now.


  • ziabaki

    What a beautiful recipe and blog entry. As I was reading it, it transported me to a lazy afternoon of baking and having tea. I have copied this recipe and will be using it in the future. Thank you!ReplyCancel

  • This cake is gorgeous! I really want to make this sometime soon. The color is just glorious and I can only imagine how good it tastes. I’m such a fan of baking with almond flour!ReplyCancel

  • Everything about this cake is perfect, it caught my eye on foodgawker right away!ReplyCancel

  • This cake looks really moist and, therefore, delicious!ReplyCancel

  • Paula Row

    I follow a gluten-free diet, so I am always on the lookout for gluten-free cake recipes. This looks wonderful, really moist and tangy! I can’t wait to try it. Best wishes, Paula.ReplyCancel

  • Thanks everyone, glad you liked it.

    Anna: I think blood oranges might be a little too strong for this cake, so you might want to substitute just one regular orange with a blood orange to see how it goes. I’d love to hear how yours turns out!ReplyCancel

  • This is going to be a great open fast dessert for my muslim friends! Not forgetting my lactose intolerance friends as well! Just want to check if I can’t find Double Action Baking Powder, how much should I replace it with the usual Baking Powder?ReplyCancel

  • woods4

    i love orange cakes, can’t wait to try this oneReplyCancel

  • Pixen: I’ve found that you can substitute 1.5 teaspoons single-acting baking powder for every 1 teaspoon of the double-acting version called for in a recipe. This site gives a pretty helpful table of various baking ingredients and their substitutes: http://www.joyofbaking.com/IngredientSubstitution.htmlReplyCancel

  • This looks delicious and the recipe is so simple! Good stuff.ReplyCancel

  • […] calendar cake (Orange flavour) Adapted from Bon Vivant's middle eastern orange cake recipe. Checkerboard Orange cake Ingredients 2 large oranges, left whole 6 large eggs 9 ounces/ 250 grams […]ReplyCancel

  • I came across this on foogawker. I think this is going to be the dessert I make for Easter this year!! With some chocolate ganache on top, mmm. LOVE the pictures and recipe.ReplyCancel

  • Bartlett Denton Flour

    I am so ripping this off and using it in our restaurant.ReplyCancel

  • Jan Friedlander

    This sounds so very fine, I think that I will serve this for a Kosher meal.ReplyCancel

  • Jan Friedlander

    This is the best cakeReplyCancel

  • Thank you so much for this recipe. I started making thsi cake last summer, and it’s been such a success (at home and anywhere I’ve taken it) that I feel the need to thank you for it. When you say “an orange cake”, people think of a normal cake with a slight orange taste,… so when they try this one, it’s an enormous surprise!ReplyCancel

  • Amit chawdhary

    I tried this recipe today and what an awesome result I got with the end product . Almost 15-20 people tried it .. Got very good response from everyone.. Kudos to the recipe.ReplyCancel

  • Julie

    This was amazing! Thank you. I’ve made it twice now, with two versions…the first time with your original recipe with the almond meal, and for the second time I only had hazelnut meal available. Both turned out great and were extremely well received!! I had to add a tad more hazelnut meal to the second cake as I think my oranges were bigger and juicier so the batter was runnier than the first cake. Also, a friend of mine insisted on trying it some shaved dark chocolate I had ready for another recipe….it was amazingly delicious…win, win!!ReplyCancel

  • Di

    Just made this cake for our Chinese New Year celebration. It was wonderful! Every guest, both young and old, loved it! It is extremely moist and the orange flavor is rather intense and oh so REAL. The preparation was a cinch and the cake was simple and beautiful. We made an orange and almond whipped cream to serve with the cake. We simply grated orange zest into the whipped cream and added a smidgen of almond extract. Everyone kept coming back for another slice! I used Bob’s Red Mill almond flour and regular navel oranges. Just bought supplies to make it again and will use honey tangerines this time 🙂ReplyCancel

  • Melissa

    Do you peel the oranges before blending them with the egg?ReplyCancel

    • Danielle

      No I don’t. The oranges remain whole from pot to blender.ReplyCancel

      • Rachel

        I followed the recipe exactly and it was horribly bitter. How do you prevent the orange rinds from souring the cake?ReplyCancel

  • Jo-Anne Marshall

    I made this recipe last week and was thoroughly pleased with the outcome….so much so, I am making it again today….love the different texture and the subtle taste.ReplyCancel

  • bailey

    Can the almonds be substituted for anything else?ReplyCancel

    • Danielle

      You could try substituting ground hazelnuts or macadamia nuts? I’ve never tried anything but almonds but let me know how your experiment turns out!ReplyCancel

  • Laree'

    This is a beauty! I’m going to make today for Game of Thrones Premier…:) I’m confused about the almond measurement.

    How many cups of whole almonds would I need to make 250 grams of ground almonds, or do I just grind up 250 grams of whole almonds?



  • Karen

    I’m giving this a try today with Bob’s red mill almond meal. I’m hoping it tastes as good as it smells!ReplyCancel

  • Kathi

    this was delicious! made with almond meal, one reg, one tangelo orange. I actually boiled 3 oranges but one split and looked watery so discarded. Also forgot to cover them to simmer but worked out fine. Thought I cooked it to long but tasted perfect! I will definitely add to my dessert repertoire and make again.ReplyCancel

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