Orange Almond Cake

Looking for a dessert that will knock peoples’ socks off? This one takes the cake.

Dun-dun-tissss. Gooodd waan.

While perusing the windows of my local coffee shop recently, the cutest individual portions of little orange almond cakes topped with chocolate ganache caught my eye.

Naturally I didn’t leave there empty handed, and the beautiful citrus bomb left a lasting impression.

So much so, I dug deep into my phone notes to fish out a beloved orange cake recipe from many moons ago.

As much as I love a jaffa moment, I felt something was missing. Icing. And not just any icing. Philadelphia icing… with a twist.

Mixing some simple homemade marmalade with a little pre-made Philly cream cheese icing, I swapped out the ganache.

The result? A delicious, moist, citrus cake balanced with a delectable slightly sweet, slightly salty cream cheese icing.

Simple to make, although a little time consuming, this is the perfect cake for your next special occasion.


2 oranges

3 eggs

130g almond meal

100g, + 3 tbs raw sugar

1 tsp baking soda

100g Philadelphia cream cheese icing (or labneh frosting without the lime)

2 tbs chopped pistachios, honey to serve

*Serves 6-8


Place whole oranges in a tall pot and cover with boiled water. Boil on a medium/high heat for 1 hour, or until soft. Keep an eye on the water level and top up as needed. Remove the oranges from the pot and allow to cool completely.

Pre-heat oven to 180ÂșC fan-forced.

Chop one of the oranges into quarters and place in blender – peel, seeds and all – along with eggs. Blend until smooth.

In a mixing bowl, combine the orange and egg mixture with the almond meal, 100g of sugar and baking soda.

Transfer into a lined or well-oiled baking tin and bake for 40 minutes, or until slightly golden on top and an inserted knife comes out clean. Allow to cool completely.

While the cake cooks, chop the other orange in half and scoop the flesh into a saucepan. Chop the peel into small pieces, and add to the saucepan along with the remaining sugar.

Over a low heat, simmer for 10 – 15 minutes until it comes to a marmalade consistency. Allow to cool completely.

Once cooled, stir the marmalade through the cream cheese icing. Ice the cooled cake and top with pistachios and a drizzle of honey to serve.

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