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Moist Almond Orange Cake

Makes 6-10 servings 4 clementines or 2 medium oranges (blood oranges are a nice touch for Passover) 1¼ cup sugar

Makes 6-10 servingsEndTextStartText

4 clementines or 2 medium oranges (blood oranges are a nice touch for Passover)

1¼ cup sugar

6 eggs

12/3 cup finely ground almond meal or almond flour

1 teaspoon baking soda

1 teaspoon lemon juice


1. Wash the oranges well and soak for one hour in clean water, drain. Add the whole unpeeled fruit to a saucepan with enough water to cover, bring to a boil, reduce heat and simmer for up to 2 hours or until soft (clementines will take closer to 1½ hours). Use a plate or lid to keep the fruit mostly submerged. Add more water if necessary while simmering to keep fruit just covered.

2. Prepare a 10-inch spring form pan or 11-inch bundt cake pan, by oiling and dusting with fine matzo meal or lining with oiled parchment. Preheat oven to 350.

3. Drain and cool the oranges slightly. Cut into halves or quarters and remove any seeds. Add the fruit- peel and flesh - to the bowl of a food-processor. Add the sugar and eggs to the processor and pulse till well incorporated and smooth, scraping down the sides of the bowl at least once. Add the almond meal and pulse till almost incorporated, add the baking soda and lemon juice. Pulse a few more times.

4. Remove the blade from the processor bowl and use a rubber scraper to make sure all is well-mixed. Put batter into prepared pan and bake in the middle of the oven for about 1 hour, or until a thin knife poked into the center comes out clean. Cover the top with foil if it begins to brown.

5. Serve dusted with confectioners sugar (sifted through a doily for a fancier look). Serve with berries or fruit salad or whipped cream.

Per Serving (based on 10):

241 calories; 7 grams protein; 33 grams carbohydrates; 29 grams sugar; 11 grams fat; 98 milligrams cholesterol; 163 milligrams sodium; 3 grams dietary fiber.