There’s something about the smell of oranges baking in the oven that just stops you in your tracks, isn’t there? I made this cake for the first time on a rainy Tuesday afternoon — you know, one of those days when the sky forgets how to be blue. I wanted something bright, warm, and just a bit fancy without making a full mess of the kitchen. This one did the trick.
It’s the kind of cake that feels like it belongs with a hot cuppa and a quiet moment. Light, nutty, and touched with citrus — and oh, that crust of toasted almonds on top? Dreamy. You don’t need icing or anything else, really. It shines on its own.
Why You’ll Love It
- That orange zest makes your kitchen smell like sunshine.
- You don’t need any fancy equipment — just a bowl, a whisk, and a bit of time.
- The texture is light, but the almond flour gives it this cozy richness.
- Perfect for afternoon tea or lazy weekend brunch.
- It actually tastes better the next day — rare magic, that.
- No gluten? No problem — naturally flourless!
Ingredients
- Unsalted butter, for greasing
- 4 large eggs, separated and at room temperature
- ½ cup granulated sugar
- 1 tbsp orange zest
- ½ tsp kosher salt
- 2 tbsp almond milk (plain, unsweetened)
- ¼ tsp almond extract
- 1½ cups blanched almond flour (finely ground)
- ½ cup raw sliced almonds (skin-on is fine)
- 2 tbsp confectioners’ sugar
- ½ tsp ground cinnamon
- ½ tsp ground ginger
How to Make It
Prep your pan and oven:
Preheat to 350°F (180°C). Grease a 9-inch springform pan with butter, and line the bottom with parchment paper. Don’t skip that bit — it makes your life easier later.
Whip up the yolks:
In a large bowl, beat the egg yolks and sugar with an electric mixer until they’re pale and thick — about 3 minutes. You’ll know when you’re there.
Add the flavour:
Stir in the almond extract, almond milk, orange zest, and salt. Then gently fold in the almond flour. It’ll be thick but trust the process.
Whisk your whites:
Clean and dry your beaters properly (grease ruins meringue!). In a clean bowl, whisk the egg whites until they form soft, glossy peaks.
Fold it gently:
Stir in a third of the whites to loosen the batter, then gently fold in the rest. It doesn’t have to be perfectly smooth — better slightly streaky than overmixed.
Bake it up:
Pour into the prepared pan, level it with a spatula, and sprinkle the sliced almonds evenly on top. Pop it on a baking sheet and bake for 20–25 minutes, until golden and set.
Cool and dust:
Let it cool completely in the pan. Then run a knife around the edge, remove the sides, and gently peel off the parchment. Mix the confectioners’ sugar with cinnamon and ginger, then dust the top just before serving.
Common Mistakes and How to Dodge Them
Why did my cake sink in the middle?
You might’ve opened the oven too soon — it messes with the temperature. Let it bake undisturbed.
Why is the texture rubbery?
Overmixing is the usual suspect. Go easy when folding in the egg whites.
My cake stuck to the pan — help!
Butter and parchment are your best mates here. Don’t skip either.
It’s dry — what went wrong?
Likely overbaked. Every oven’s different, so start checking at the 20-minute mark.
Storage and Reheating
Fridge: Keep leftovers in an airtight tin or container for up to 5 days. It actually tastes better after a day or two.
Freezer: Wrap slices tightly and freeze for up to 3 months. Thaw overnight in the fridge.
To Reheat: Microwave a slice for 15–20 seconds, or pop it in a 300°F oven for 5–10 minutes wrapped in foil.
Frequently Asked Questions
Can I make this dairy-free?
Yes, just grease the pan with a dairy-free butter and you’re good to go — the batter itself only uses almond milk.
Can I swap almond flour for regular flour?
Not quite — it would change the texture entirely. Almond flour is the star here.
How do I get that perfect golden top?
Don’t overload the almonds, and use the middle rack of your oven. They’ll toast beautifully.
Nutrition Facts (Per Serving):
- Calories: 238
- Total Fat: 11.9g
- Saturated Fat: 1.6g
- Cholesterol: 104.5mg
- Sodium: 99.9mg
- Potassium: 127.4mg
- Total Carbohydrates: 25.0g
- Dietary Fiber: 2.6g
- Sugars: 2.2g
- Protein: 10.4g
Try More James Martin Recipes:
James Martin Orange And Almond Cake
Description
A soft, nutty almond cake kissed with orange zest, crowned with toasted almonds and a spiced sugar finish.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and line a 9-inch springform pan.
- Beat egg yolks and sugar until pale. Stir in extract, milk, zest, and salt. Fold in almond flour.
- Whisk egg whites to soft peaks, fold in gently.
- Pour into pan, top with sliced almonds.
- Bake 20–25 min until golden. Cool fully in pan.
- Dust with sugar-cinnamon-ginger mix before serving.
Notes
- Don’t skip parchment — it saves you hassle.
- Use room temp eggs for a smoother batter.
- Fold gently — that air is precious.
- Start checking the cake at 20 minutes to avoid overbaking.