Spanish Orange and Almond Cake Recipe
I fell in love with this Spanish orange and almond cake before I ever lived in Spain!
When I was a plain old barista in Australia, I’d serve dark shots of espresso alongside slices of this deliciously moist, nutty and citrus-packed cake. The orange, bittersweet combo was one of my favourite items on the menu!
Years later, I moved to Seville. At first I thought the orange trees that lined the streets were just for show (and for the famous Seville orange wine). The fruit tasted way too bitter to be used in cooking.
And that’s true. Eating one of these oranges is the worst thing you can do to your tongue!
But lucky for locals, sweet Valencian oranges also grow all around the city. (So don’t worry about that orange juice served with your Seville breakfast). Mixed with ground almonds, they make one hell of a delicious cake!
Orange and Almond: A Match Made in Heaven
Orange and almond is one of the pillars of Spanish desserts, and you’ll find them used in recipes all over the country. Torta de Santiago, marzipan and other nun cookies… this combo pops up everywhere.
And just like those recipes, my Spanish orange and almond cake draws on Spain’s Jewish history. The Sephardi culture of Spain dates back to the time of the Romans, and they’ve left a big legacy in local food.
It’s not a coincidence that orange and almonds are also common in Passover cake recipes! With Passover’s ban on flour, almond meal and other flour alternatives are a must for bakers. That means the cake is completely gluten-free and lactose-free, making it an easy crowd pleaser!
For the best outcomes, make sure to use ripe and juicy Valencian oranges. If you need, you can also substitute almond flour for almond meal. Enjoy!
Looking for more sugar in your life? Check out my guide to the best Spanish desserts!
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings | slices |
- 250 grams ground almond meal
- 220 grams caster sugar
- 1 teaspoon baking powder
- 6 eggs
- 2 oranges
- 2 tablespoons brown sugar
Ingredients
| |
- Preheat the oven to 180°C (350°F), and line the sides and bottom of a 9-inch (23cm) spring-form cake tin with baking paper.
- Juice and zest the oranges.
- In a large mixing bowl, mix the almond meal, caster sugar, and baking powder. Make a well in the centre of the bowl and add the eggs, orange juice, and orange zest. Stir to combine into a wet batter.
- Pour the batter into the prepared cake tin. Dust with the brown sugar, this will form a firm and chewy crust on top of the cake.
- Carefully place the tin in the oven, and bake for 45 minutes or until a skewer inserted into the cake comes out clean. Remove from oven and serve warm. You can also top it with icing sugar to make it even more classically Spanish!