I made this for my beloved and we both agreed: it’s the best cake I have EVER made. It’s adapted from a Nigella Lawson recipe that my neighbor brought to a party a while back. It’s gluten-free, can be sugar-free, low-carb, and freaking incredible.
Almond-orange cake with cream cheese frosting
Luscious fresh cake loaded with citrus, perfect for a special birthday
Ingredients
Almond-orange cake
- 13 ounces oranges
- 6 eggs
- 2-1/4 cups almond flour
- 1 cup granulated sugar (organic) I used an erythritol/stevia baking blend
- 1 tsp baking powder
Cream cheese frosting
- 1 stick butter (unsalted)
- 8 ounces cream cheese
- 1 tsp vanilla extract
- 1 cup granulated sugar (organic) blended to powder in blender, can use same sugar substitute as above
- 1 oranges zest only (reserve orange for another use)
Instructions
- Put oranges in pot with cold water. Bring to a boil and boil for 2 hours. Drain and let cool, then remove navel, seeds, and pips inside.
- Puree oranges in food processor into a creamy mixture.
- Preheat oven to 375, and grease your baking pans, line bottoms with parchment paper. I used 3 6" round pans for the cake pictures. If you use 1 or 2 larger pans, you'll need to increase baking time accordingly.
- Beat eggs using stand or hand mixer for 5 full minutes until tripled in size. Fold in orange purée, almond flour, sugar or sugar substitute, and baking powder.
- Pour into prepared pans, making sure to divide batter evenly if using more than 1 pan.
- Bake for 20 minutes, then loosely cover with foil for another five minutes. Toothpick should come out clean, and cake should spring back in the center when lightly pressed.
- Cool completely on wire racks.
- When ready to frost, beat butter and cream cheese together until smooth. Add powdered sugar and orange zest and beat until fluffy. I did a medium-thick layer of frosting in between the layers, a "naked" coat on the edges, and the rest on top.
- This is super rich and does freeze well.
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