This cake is a marvel. a tender, fragrant and utterly moist cake that celebrates the humble orange in a way that feels both rustic and sophisticated. Imagine biting into a slice where the intense, almost caramelized sweetness of the orange meets the nutty, buttery richness of almonds. It’s like a warm hug from the inside out.
I first stumbled upon Nigella’s Orange Almond Cake on a lazy Sunday morning. The recipe was tucked away in her book How to Eat and it struck me as something simple yet elegant. no fancy ingredients, just pure flavor. What makes it stand out is the use of whole oranges, boiled and blended, so you get all that natural zing and slight bitterness alongside the sweet almond meal. It’s gluten-free by nature, too which was a surprise bonus for a friend who couldn’t tolerate wheat.
For me, this cake became a go-to when I wanted to impress without stress. I remember serving it once at a family gathering. a nervous newbie baker. and watching everyone devour it before I even had a second slice. The way Nigella describes it, it’s ’cake as medicine’. something to lift spirits, not just fill stomachs.
Nigella Orange Almond Cake Recipe
Ingredients Needed
One of the things I adore about this cake is its simplicity. everything you need can probably be found in your pantry or fridge right now. Here’s the lineup:
- 2 whole oranges (organic is best since you use the peel)
- 6 large eggs (the fresher, the better. they make the cake light and rich)
- 250g (about 2½ cups) ground almonds (almond meal)
- 250g (1¼ cups) caster sugar (superfine sugar)
- 1 teaspoon baking powder (to give it just a little lift)
- A pinch of salt (to balance the sweetness)
No flour, no butter. just eggs, almonds, sugar and oranges. It feels wholesome and indulgent at the same time.
Equipment Needed
Nigella’s recipe is wonderfully straightforward when it comes to gear. You don’t need your whole kitchen arsenal which makes it all the more approachable.
- A medium saucepan (to boil the oranges)
- A blender or food processor (to blitz the oranges into a smooth puree. this step is crucial for the texture)
- A large mixing bowl (for combining everything)
- An electric hand mixer or stand mixer (though I’ve done it by hand, the mixer definitely saves your arms!)
- A 20cm (8-inch) springform cake tin (makes for easy removal)
- Parchment paper (to line the base of the tin)
- A cooling rack (so the cake cools evenly and keeps its crust)
That’s it! Minimal gear, maximum flavor.
Instructions To Make Nigella Lawson’s Orange Almond Cake
This is where the magic happens. Here’s the step-by-step, with a little bit of what I learned along the way.
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Boil the Oranges
Start by scrubbing your oranges clean. you’re using the whole fruit, so no wax or pesticides, please! Slice them into quarters, remove any seeds and put them in a saucepan with enough water to cover. Bring it to a boil, then simmer for about 1.5 to 2 hours, topping up the water as needed. This part tests your patience but it’s so worth it. The oranges soften completely and the bitterness mellows into a deep, mellow flavor.
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Blend the Oranges
After boiling, let the oranges cool a bit. Then blitz them in a food processor or blender until you have a smooth puree. peel and all. This puree is the soul of the cake.
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Preheat Oven and Prepare Tin
Preheat your oven to 170°C (340°F). Line your springform tin with parchment paper.
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Mix the Batter
In your mixing bowl, beat the eggs and sugar together until pale and fluffy. I love doing this by hand sometimes because it’s oddly meditative but the electric mixer gets the job done faster. Next, add the orange puree, ground almonds, baking powder and salt. Fold gently until everything is just combined.
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Bake the Cake
Pour the batter into the prepared tin and smooth the top. Bake for about 60 minutes. The cake is done when a skewer inserted into the center comes out mostly clean. a few moist crumbs are perfect because you want that moist crumb inside.
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Cool and Serve
Let the cake cool in the tin for 15 minutes, then release the springform and transfer to a wire rack. It’s best served at room temperature, maybe with a dollop of crème fraîche or just on its own with a strong cup of tea.
What I Learnt
There’s something almost magical about the whole orange in the batter. it keeps the cake moist and fragrant in a way that juice or zest alone just can’t match. I remember the first time I made it, I skipped the simmering time because I was impatient. Big mistake! The bitterness was overpowering. Since then, I’ve come to appreciate the slow simmer as an essential ritual, a quiet moment of patience that yields delicious rewards.
Also, I learned the importance of using a good quality almond meal. One time, I tried a cheaper store brand and the cake didn’t have that buttery, rich texture. So, splurge a little here. it makes all the difference.
Another surprise: the cake gets better a day or two after baking. The flavors deepen and the texture becomes almost custardy. Perfect for making ahead of a party or a cozy night in.
FAQs
Can I Make Nigella Lawson’s Orange Almond Cake Gluten-free?
Yes, absolutely! The beauty of this recipe is that it’s naturally gluten-free because it uses ground almonds instead of flour. Just be sure to check that the other ingredients (like baking powder) are also gluten-free if that’s a concern.
How Long Does Nigella’s Orange Almond Cake Keep For?
This cake actually gets better with time! It will keep for up to 5 days if stored in an airtight container. The orange flavor deepens and the texture becomes more moist the longer it sits. You can even freeze it if you want to keep it for longer!
Can I Substitute The Orange With Another Citrus In This Recipe?
For sure! While Nigella’s orange almond cake is all about the vibrant orange flavor, you can swap it with other citrus fruits like lemons or tangerines. Just keep in mind, the flavor might be a little sharper or sweeter depending on the fruit you choose.
