Orange Almond Cake Recipe


Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyServings6
VegetarianMain Ingredient
Interest Group


 Oranges2 Large (Preferably Seedless Naval Variety)
 Ground almonds175 Milliliter (3/4 Cup)
 Ground sunflower seeds60 Milliliter (1/4 Cup)
 Whole wheat pastry flour125 Milliliter (1/2 Cup)
 Baking soda1 1⁄2 Teaspoon
 Egg whites2
 Honey125 Milliliter (1/2 Cup)
 Vanilla extract1 Teaspoon

Nutrition Facts

Serving size

Calories 248 Calories from Fat 58

% Daily Value*

Total Fat 6 g10%

Saturated Fat 0.81 g4%

Trans Fat 0 g

Cholesterol 105.7 mg

Sodium 394.3 mg16.4%

Total Carbohydrates 37 g12.3%

Dietary Fiber 4 g15.9%

Sugars 23.6 g

Protein 12 g24.4%

Vitamin A 5.5% Vitamin C 50.4%

Calcium 6.2% Iron 9%

*Based on a 2000 Calorie diet


1. In a large saucepan, place the oranges and cover them with water.
Bring to a boil, then reduce heat and simmer oranges for 30 minutes.
2. When cooked, remove from water and cool.
3. Chop oranges with the peel, discarding piths and seeds.
4. Place chopped oranges, in batches, in a food processor and blend on low speed just until finely chopped but not pureed. Keep aside.
5. Lightly grease a 9-inch (23-cm) spring form pan with a little oil.
6. Preheat the oven to 375°F (190°C.)

7. In a large bowl, combine almonds, sunflower seeds, flour and baking soda.
8. In a medium bowl, beat the eggs and egg whites.
9. Blend in honey and Vanilla Extract into the eggs.
10. Stir the ground orange mixture into the egg mixture.
11. Add orange- egg mixture to dry ingredients and blend into a batter.
12. Pour batter into spring form pan
13. Bake in a preheated oven for 1 hour or until set and firm.
14. Let cool in turned off oven, with door left ajar, for about 20 minutes.
15. Remove from oven and remove ring from spring form pan.

16. Slice into wedges and serve cake at room temperature or chilled without frosting.