Every part of the orange plays a role in this dessert. Boiling the oranges mellows bitterness from the skin and pith, the soft fruit that results adds tang to the batter.

Martha Stewart Living, September 2003


Alan Benson

Recipe Summary

Makes 1 nine-inch cake


Ingredient Checklist


Instructions Checklist
  • Place whole unpeeled oranges in a large saucepan or stockpot, and cover with cold water. Bring to a boil over high heat. Reduce heat, and simmer gently, 2 hours. Drain; set oranges aside to cool. (Navel oranges may have a few seeds. Halve the cooked oranges, and remove any strays before using the rest of the fruit.)

  • Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan; set aside. Halve cooked oranges, and remove any seeds. Place 7 halves in a food processor, and pulse until pureed but still chunky. This should yield about 3 cups; set aside.

  • In a small bowl, whisk together the ground almonds, flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs with 1 cup sugar on medium speed until light and fluffy. Stir in orange puree until just combined. Stir in flour mixture; pour into prepared pan.

  • Bake until cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour. Transfer pan to a wire rack. After 15 minutes, run a small spatula or paring knife around edge to loosen cake; let cool completely.

  • Meanwhile, make orange topping: Chop remaining 5 orange halves into 1/2- inch pieces, and set aside. In a medium saucepan, combine remaining cup sugar with 3/4 cup water. Bring mixture to a boil, stirring until sugar has dissolved.

  • Add chopped oranges to saucepan, and reduce heat to medium. Simmer gently until most of the liquid has evaporated and thickened into a syrup, about 15 minutes. Remove from heat, and set aside to cool completely.

  • To assemble, remove ring from pan; transfer the cooled cake to a serving platter. Arrange chopped oranges and any remaining syrup over top of cake. Cut into wedges, and serve.

Cook's Notes

Store cake, covered, in the refrigerator up to 2 days.


Reviews (5)

56 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 21
  • 2 star values: 15
  • 1 star values: 4
Rating: Unrated
Has anyone noticed 1 3/4 cup of almonds is not 6 oz. .....3/4 is 6oz. Which is the correct amount?
Rating: Unrated
Last week Martha had on a layer cake with an Orange Almond layer cake and Italian Buttercream Frosting - is this the same cake recipe? It is the only Orange Almond cake I can find in her recipe search?
Rating: Unrated
1/2 cup flour is not a typo. The body of the cake is made mostly from the ground almonds (aka almond meal). Besides having more protein and fiber (and less carbs) than regular flour, ground almond also adds a nuttier flavor to the cake.
Rating: Unrated
My sister has this same recipe though she can't remember where she got it. It's identical except it calls for 1 1/2 cups of flour. She says it turned out perfectly delicious. By chance is there a typo in the above recipe for the amount of flour, stated here as only 1/2 cup? Seems like a small amount for 6 eggs and 1 cup of sugar etc. ZoeJ