This easy and super moist orange and almond cake that will become one of your favorites.
I have made this recipe so many times, I love the citrus freshness and the almond texture. It is just the right amount of sweet and it is gluten and dairy free!
This is a magical season here in Spain.
The almond trees are finally blooming, I have been waiting all year and can’t get enough of these beauties.
Where I live there are lots of almond fields and this time of year they are filled with people enjoying their beauty and photographing, me included! During the rest of the year thees trees look half dead but now they produce so many beautiful flowers.
Feeling inspired I decided to make this beautiful cake.
It does not have any added fat so kind of healthy wile super moist and delicious! Trust me, you are going to love this easy cake.
This is an easy and super moist, gluten and diary free recipe that will become one of your favorites.
- 2 oranges, washed
- 2 lemon, washed
- 250 grams sugar (about 3dl)
- 250 grams almond meal (about 6dl)
- 50 grams polenta (about 1dl)
- 1 teaspoon baking powder
- 5 eggs
- flaked almonds to top the cake with
Place the oranges and lemon in a saucepan and cover with water. Cook for 2 hours keeping the lid on and filling up the water if needed to keep the citrus fruits covered.
Preheat the oven to 175 degrees celsius.
Strain and let the citrus fruit cool until you won't burn your finger, about 10 minutes. I like to take off the skin of one of the oranges to not get too much of a bitter taste. Cut the ends off the remaining orange and the lemon. chop the citrus and discard any seeds and place them in a food processor.
Add the sugar to the citrus and process until finely chopped. Add the almond meal, polenta and baking powder and puls until just combined.
In a separate bowl whisk the eggs until light and fluffy, about 3-4 minutes. Fold in the orange mixture and pore into a greased springform cake pan. Top with a generous sprinkle of flaked almonds. Bake for about 40-50 minutes until an inserted skewer comes out clean and your kitchen is filled with the wonderful scent of cake. If you find the almonds are getting too much color, just cover with a pice of parchment paper while baking.
Let the cake cool and enjoy!