Ingredients
- 2 medium oranges, whole
- 2 3/4 cups almond meal
- 1 1/4 cups white sugar
- 6 large eggs
- 1 1/4 tsp baking powder
Orange Cake
Whole-orange almond cake with a moist crumb and citrus finish.
Yield: 1 cake
Style: citrus almond cake
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready
Prep / Cook Method
- Cover oranges with water, boil 10 minutes, drain, and repeat twice more.
- Cool slightly, remove seeds, chop, and cool fully.
- Preheat oven to 160°C / 320°F and line a 23 cm / 9 inch cake pan.
- Blitz oranges until marmalade-like.
- Add almond meal, eggs, baking powder, and sugar. Blitz until combined.
- Pour into pan and bake about 60 minutes until golden and cooked through.
- Cool completely before turning out and slicing.
Finish + Service
- Dust with powdered sugar if desired.
- Garnish with orange slices or rind curls.
- Serve plain, with yogurt, creme fraiche, or vanilla ice cream.
Holding / Reheat / Catering Notes
- Keep chilled or room-temperature according to the method.
- Protect presentation during transport.
- Label dairy, egg, nuts, alcohol, and gluten conservatively.
- For off-site catering, pack garnish/sauce components separately when quality improves service.
Scaling Notes
- Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
- For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
- Record final batch yield after production so the recipe can be tightened on the next cleanup pass.