This caramelised orange cake is a moist and flavorful bake that’s always a guaranteed crowd-pleaser. Serve with orange-infused whipped cream or ice cream for a decadent dessert or eat as is for an easy and always satisfying afternoon tea treat. I really think this is one of the easiest cakes you could ever make, and I’ve never met a person who didn’t like it.

I first discovered this cake when I was looking for easy gluten-free bakes to bring to a friend’s dinner party, I was aware that we were going to endure quite the flavorsome feast hence I was looking for something light, bright and melt-in-your-mouth delicious. This cake came to my attention because it was blood orange season and beautiful pictures of red-veined oranges started to float around the internet – I was transfixed. This recipe, however, works just as well without them. It is, of course, enhanced by the beautiful extra layer of complexity that the blood orange fruit brings to the bake.

Oranges that work well for this recipe:

Navel Oranges: Navel oranges are one of the most common and widely available types of oranges. They are easy to recognize due to the small, “navel” or second fruit at the blossom end. They have a sweet and slightly tart flavor and are great for eating fresh.
Valencia Oranges: Valencia oranges are often referred to as “juicing oranges” because they are exceptionally juicy and have a well-balanced sweet-tart flavor. They are commonly used for making orange juice.
Blood Oranges: Blood oranges have a unique dark red to maroon-colored flesh due to the presence of anthocyanins. They have a distinct sweet flavor with raspberry-like undertones. Blood oranges are often used in salads, desserts, and cocktails.
Clementines: Clementines are small, seedless oranges with a glossy, easy-to-peel skin. They are sweet and slightly tangy, making them a favorite snack for both adults and children.

A note on ingredients:

As always with such a simple bake, quality ingredients make the end results.

Eggs: I always look for eggs from pasture-raised hens when I can find them, whether it’s psycho-sematic or not, I just find they have the most delicious yolks but any eggs will do really.

Oranges: As above

Sugar: This recipe really needs caster sugar, it’s a light bake so a denser sugar will take away from some of the fluffy joy of the end bake.

Almond meal: Due to the lack of other fat in this recipe it’s important to use almond meal and not almond flour because some of the flours have had the fat removed and you’ll get a denser and not as flavourful a cake.

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Irresistible Caramelised Orange Cake

Prep Time 1 1 40

Cook Time 45

Total Time 1 2 25

Servings 8

Always a crowd favourite, this cake gives you serious flavour for very little effort. Serve slightly warm with orange-infused whipped cream or simply eat as is for a satisfying afternoon or morning tea treat.

Ingredients

For the cake

1 whole orange
3 medium eggs
225 grams caster sugar
250 grams almond meal
1 tsp baking powder

caramelised orange layer

1/2 cup caster sugar
1 whole orange (blood oranges preferably )
3 tbsp orange juice

Instructions

For the caramelised top

Grease an 8-inch springform cake tin.
Cut the orange into thin slices and layer on the cake tin.
Meanwhile add the orange juice and sugar to a pan and dissolve the sugar. About 5 min on a low-med heat.
Pour the liquid over the orange pieces and set aside ready for the cake batter.

For the cake

Put the whole oranges in a small pot and cover with water. Bring to the boil. Cover and simmer for at least 1 hour until orange is tender. Drain and cool.
Cut the orange in half and remove the pups. Whiz it up in a food processor to make a smooth puree.
Put the eggs and sugar into a stand or hand mixer and whisk together until thick and pale. Make sure that you really whip them as you won't get the right consistency in the final bake if not.
Fold in the ground almonds, baking powder and orange puree.
Pour into your prepared tin over the orange slices.
Bake at 180 for 40-50 minutes or until a skewer comes out clean.