Claudia Roden’s Orange and Almond Cake Recipe • 5★

Updated October 10, 2023

Andrew Scrivani for The New York Times

Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.

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½ pound ground almonds

1 teaspoon baking powder

Step 1Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.

Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.

Step 2Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.

Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.

Step 3Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

This is a very moist cake and goes especially well with blueberries, raspberries, strawberries, peaches, plums, apricots and nectarines.

Twice in three weeks, I've made this fail-proof cake, the second time with 3 Meyer lemons instead of the two oranges called for. Both times I used only 5 large eggs, 1 cup of sugar and 1 1/2 cups of ground almonds.

I appreciate the comments standardizing this recipe, and will add mine: • preheated oven to 375 degrees, not 400.• 9" springform pan• 5 extra-large eggs• 1 cup sugar• 2 cups ground almond meal -- from Trader Joe's (easy & fast!)• added 1/2 tsp salt, otherwise following the recipe w the oranges and baking powder• Baked 55 min. A simple, excellent cake. Sprinkled powdered sugar, rasperries and strawberries on top of slices. Will make again!

A little known secret.. Zap the two oranges in water on high in your microwave. 15 minutes would do it. This marvellous cake is awesome!!?

This recipe didn’t work for me. I followed the top rated amendments from the comments section. My Cake was burnt, bitter, weird texture. Threw it in the compost. Disappointing.

Has anyone tried putting the oranges in the instapot for say 2 minutes?

Anyone tried it with goji berries? Or strawberries cooked with the batter?

Source: https://cooking.nytimes.com/recipes/3251-claudia-rodens-orange-and-almond-cake