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Cook: 60 minutes | Servings: 1 medium cake


  • 2 oranges
  • 1¼ teaspoon baking powder
  • 6 eggs
  • 1¼ cups sugar
  • 2¾ cups almond flour

Boil the oranges in a pot, 3 times for 10 minutes. Replacing the water every time. Boiling the oranges help to take the bitter out of the peel.
Chop the oranges and let them cool.
Place the oranges in a food processor and blitz until a marmalade consistency.
Add the almond flour, eggs, sugar and baking powder to the orange mixture.
Blitz for about 5-10 seconds in the food processor until combined.
Bake in a prepared cake tin for 60 minutes at 140ºC until cooked.
Let the cake completely cool down in the pan before carefully turning the cake out of the pan.
The cake is delicate.
Serve with cream or vanilla ice cream.

The oranges should be about 8 cm. I just use 3 smaller oranges.
You can replace the almond flour with oat flour. I have made it with both. The oat flour just makes the cake heavier and the almond flour makes the cake light and fluffy. I prefer the almond flour.

Photo and recipe: Nadia Thölix


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