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    Home » Vegetarian

    Orange and Almond Cake

    Published: Aug 16, 2013 · Updated: Mar 18, 2020 by Peter G · This post may contain affiliate links · 13 Comments

    32 shares
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    a slice of orange and almond cake

    I've decided to head back and redo some of the older recipes here at Souvlaki For The Soul.

    There will be no extreme makeovers. Just a little change in ingredients here and there.

    Take my "intense" orange and almond cake for example.

    It's one of my favourites here on the blog. As a lover of citrus how can it not be?

    The original recipe is wonderful yet it contains a whopping 250 grams of sugar!

    Now, I'm not here to preach about the evils of certain foods. Why would I?
    I've always maintained the mantra of "everything in moderation".

    But I was curious about what would happen if I swapped the sugar with some honey.

    This orange and almond cake  still turned out moist, yet it was a little less sweet.

    orange and almond cake with Greek yoghurt
    orange and almond cake

    Thanks to some amazing navel oranges that were almost bordering on being blood oranges, they added a little natural sweetness too.

    The other thing I did was to swap the icing sugar on top with a "crumble". It's not really a crumble. I've bleneded a few dates, some raw coconut and pistachios for a nice contrasting crunch.

    It was  served it up with some very beautiful, thick Greek yoghurt for that much needed afternoon treat!

    Enjoy folks and have a great weekend. See you next week with some more recipes.

    serving up orange and almond cake

    ORANGE AND ALMOND CAKE RECIPE

    Serves 8

    Ingredients:

    • 2 large oranges
    • 5 eggs
    • 125 ml honey
    • 1 teaspoon vanilla paste
    • 250 grams blanched almond flour
    • 1 teaspoon baking powder

    For the crumble:

    • 2 dates
    • ¼ cup raw shredded coconut
    • ¼ cup raw shelled pistachios

    Instructions:

    1. Start off by boiling the oranges. Place them in a saucepan and use enoough water to just cover them. Bring to the boil and then simmer for 2 hours. (Turn them occasionally and top up the water if it's getting too low). Once the oranges are cooked, drain them and allow to cool completely. Once cooled chop them into even rough chunks (skin and all!) and remove any seeds that may be present.
    2. Preheat your oven to 190 deg C and grease and line a 20cm springform pan.
    3. Place the cooked, chopped orange segments along with the eggs, honey and vanilla in a food processor and blend for a minute until well combined. Add the almond flour and baking powder and blend until you have a smooth batter.
    4. Pour the cake batter into the springform tin and cook for approx 50 mins to 1 hour. Insert a skewer to see if the centre part of the cake is completely cooked.
    5. Allow the cake to cool in the pan for 10 mins before releasing it and allow to cool on a cake rack completely before topping it with the crumble.
    6. To make the cruble combine the dates, coconut and pistachios in a food processor and blend until the mixture resembles a coarse meal. Sprinkle the crumble over the cake and serve with thick Greek yoghurt.
    original orange and almond cake
    a slice of orange and almond cake
    yoghurt for orange and almond cake
    Claudia Roden's orange and almond cake

    More Vegetarian Recipes

    • Greek Lemon Rice Recipe
    • Greek Biscotti (Paximadia)
    • Ladolemono (Greek Olive Oil and Lemon Sauce)
    • Roasted Asparagus with Feta

    Reader Interactions

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    1. Rosa

      August 16, 2013 at 10:49 pm

      Very tempting! A perfect afternoon tea cake.

      Cheers,

      Rosa

      Reply
    2. Wanderlust and Bake

      August 16, 2013 at 11:01 pm

      What a beautiful looking cake! Have a couple of friends birthday's coming up - this will be perfect to celebrate them with.

      Reply
    3. john | heneedsfood

      August 16, 2013 at 10:56 pm

      Orange and almond cakes are one of my fav's. I've never used almond flour before so I'm guessing the texture is much finer that when you use ground almonds.

      Reply
    4. Banana Wonder

      August 17, 2013 at 6:51 am

      I love ALL your cakes but love the re-do on this one. I love less sugary cakes because it doesn't distract from the flavorings (like orange and almond, beautiful flavors!). On my list to make Peter. Thanks!

      Reply
    5. bellini

      August 17, 2013 at 2:28 pm

      I just know I would love this cake with its citrus notes, pistachios and coconut.

      Reply
    6. Jennifer @ Delicious Everyday

      August 17, 2013 at 4:37 pm

      Love your updates to this recipe Peter! Especially the crumble topping. Also it seems we have the same taste in plates. 🙂 I have the exact same ones.

      Reply
    7. Maureen

      August 17, 2013 at 7:31 pm

      What a makeover - it sounds really good, Peter. I'm not a big cake person but this one is perfect for an afternoon treat.

      Reply
    8. Natasha

      August 18, 2013 at 2:09 am

      This looks and sounds delicious! I am all for making over recipes, and this looks like a success!

      Reply
    9. Helen (grabyourfork)

      August 19, 2013 at 2:59 pm

      Wow that's a huge reduction in sugar, and the crumble topping would give such a lovely contrasting texture too!

      Reply
    10. Jasmine Ann Gardiner

      August 23, 2013 at 11:37 am

      delicious! I love updating and playing with old recipes to create something new! I've been playing alot with sugar for honey too, love the flavour it gives to recipes and that lower sugar hit makes it seem less naughty. Although, I agree all in moderation. Gorgeous.

      Reply
    11. Sara (Belly Rumbles)

      September 06, 2013 at 7:10 pm

      I agree all things in moderation, but I do love how you swapped the sugar out with honey. Thick Greek yoghurt on the side, oh yes please, that just makes it even more healthier.

      Reply
    12. Sarah Ayoub

      November 12, 2013 at 8:57 am

      Orange and almond cake is a recent fave now that I am a little bit older and can't really stomach the super-sweet cakes anymore. (I had a Krispy Kreme Kroughnut the other day and nearly died from on-the-spot diabetes). I have bookmarked this recipe to try it out.

      Reply
    13. Simone van den Berg

      May 12, 2014 at 5:01 pm

      Interesting.... I made an orange almond cake this weekend too with two oranges but I found the lingering taste to be very bitter. It was better when the cake was cooled but still too moist and slightly bitter. Now I'm curious to try your recipe too! I ended up remaking it with just the zest and some juice instead....

      Reply

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

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