Riverland Orange and Almond Cake

Name: Riverland Orange and Almond Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Australian
Ingredients: 2 whole riverland navel oranges; 250 g almond meal; 200 g caster sugar; 5 large Eggs; 1 tsp Baking powder; 1 tsp Vanilla extract; 30 g flaked almonds; 1 tbsp pure icing sugar

A supremely moist and fragrant cake made with whole boiled Riverland oranges and almond meal, naturally gluten-free and dairy-free.

🇦🇺Australia· South Australia

Prep: 20 min
Cook: 60 min
Total: 80 min
Servings: 8
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 8 gathered

Servings

2 whole riverland navel oranges — approx. 400 g total, washed well
250 g almond meal — ground blanched almonds
200 g caster sugar — granulated white sugar
5 large Eggs — at room temperature
1 tsp Baking powder — gluten-free certified
1 tsp Vanilla extract — pure vanilla extract
30 g flaked almonds — for topping
1 tbsp pure icing sugar — for dusting before serving

Equipment

•Medium saucepan
•Food processor
•22 cm springform cake tin
•Baking paper
•Cake skewer

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 20 g
carbs: 32 g
fibre: 4 g
protein: 9 g
calories: 340 kcal

Instructions

1
Place the whole oranges in a saucepan and cover completely with cold water.
2
Bring to the boil, then simmer gently for 1 hour until soft when pierced.
3
Drain the oranges and let them cool completely to room temperature.
4
Preheat your oven to 160 degrees C fan-forced.
5
Grease and line the base and sides of a 22 cm springform tin with baking paper.
6
Cut the cooled oranges into quarters and remove any seeds you find.
7
Process the whole oranges, skin and all, in a food processor until very smooth.
8
Add the eggs, caster sugar, and vanilla to the processor bowl.
9
Blend on high for 1 minute until the mixture looks pale and frothy.
10
Add the almond meal and baking powder, pulsing briefly until just combined.
11
Pour batter into the tin and scatter flaked almonds evenly over the surface.
12
Bake for 55 to 60 minutes until golden brown and a skewer comes out clean.

Chef's tips

Boil the oranges well in advance so they have plenty of time to cool before blending. If the top begins to brown too quickly in the oven, loosely cover the tin with foil for the final 15 minutes of baking.

Ingredient substitutions

Riverland navel oranges → any thin-skinned seedless sweet oranges or mandarins
almond meal → hazelnut meal

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Reheating

Bring slices to room temperature before serving, or warm gently in a microwave for 15 seconds.

Common mistakes to avoid

•Blending hot oranges directly from the pot, which can cook the raw eggs prematurely.
•Skipping the seed check, which can introduce a bitter taste to the batter.
•Opening the oven door too early, causing the delicate almond crumb to sink in the centre.