Nigella Almond Orange Cake Recipe

Nigella Almond Orange Cake is a beautifully moist, fragrant dessert made with whole oranges and ground almonds. It’s naturally rich, gently sweet, and packed with fresh citrus flavour. This cake works perfectly as an afternoon treat, a dinner-party dessert, or a make-ahead bake for special occasions.
What makes this recipe stand out is its simplicity. The oranges are boiled whole, blended into a puree, and folded into an almond-based batter. The result is a soft, tender cake with a deep orange aroma and a texture that feels both light and indulgent at the same time.

What Exactly Is Nigella Almond Orange Cake?

Nigella Almond Orange Cake is a classic flourless-style cake made using whole oranges and ground almonds instead of traditional flour. The oranges provide moisture, flavour, and natural sweetness, while the almonds create a rich, slightly dense crumb. Inspired by Mediterranean-style baking, this cake is naturally gluten-free and known for its intense citrus taste and melt-in-the-mouth texture.

Other Popular Nigella Lawson Recipes

• Nigella Clementine Cake
• Nigella Lemon Drizzle Cake
• Nigella Moist Apple Cake

Why This Recipe Is a Must-Try

• Naturally gluten-free – Made without flour, using ground almonds instead.
• Deep orange flavour – Whole oranges give the cake a bold citrus aroma.
• Moist for days – Stays soft and tender even after storing.
• Minimal ingredients – Simple pantry staples with impressive results.
• Perfect for any occasion – Works as a casual bake or elegant dessert.

Key Ingredients Needed for Nigella Almond Orange Cake

• 2 large oranges
• 6 large eggs
• 250g ground almonds
• 250g caster sugar
• 1 tsp baking powder (gluten-free if needed)
• Butter or oil for greasing the tin
• Icing sugar or orange syrup for topping (optional)

Equipments

• Medium saucepan
• Food processor or blender
• Mixing bowl
• Whisk or electric mixer
• 23cm round cake tin
• Baking paper
• Oven

Instructions to Make Nigella Almond Orange Cake

• Cook the oranges – Place whole oranges in a saucepan, cover with water, and simmer for about 1½–2 hours until very soft.
• Cool and prepare – Drain the oranges, cut them open, remove any seeds, and allow them to cool slightly.
• Blend into puree – Place the whole oranges (including peel) into a food processor and blend until smooth.
• Mix the batter – Whisk eggs and sugar until combined, then fold in ground almonds, baking powder, and orange puree.
• Transfer to tin – Pour the mixture into a lined and greased cake tin, smoothing the top.
• Bake gently – Bake at 170°C (340°F) for 50–60 minutes until set and lightly golden.
• Cool before serving – Let the cake cool fully before slicing for the best texture.

Common Mistakes I Made (And How I Fixed Each One)

• Cake tasting bitter – Using sweet oranges instead of overly thick-skinned ones balanced the flavour.
• Centre staying too wet – Lowering the oven temperature and baking longer fixed uneven cooking.
• Cake sinking slightly – Allowing it to cool gradually prevented collapse.
• Texture feeling heavy – Beating the eggs lightly before folding improved lightness.
• Orange pieces not smooth – Blending the puree longer created a silkier batter.

Healthier Version of Nigella Almond Orange Cake

• Reduce sugar slightly – The natural sweetness of oranges still shines through.
• Use coconut sugar – Adds a subtle caramel note with a lower glycaemic impact.
• Top with yoghurt instead of syrup – Keeps the dessert lighter.
• Add chopped nuts – Boosts fibre and texture naturally.
• Serve smaller slices – The cake is rich, so modest portions work well.

What to Pair With Nigella Almond Orange Cake

• Greek yoghurt – Adds creaminess and balances the citrus.
• Light whipped cream – Softens the almond richness.
• Fresh berries – Introduce brightness and contrast.
• Orange syrup drizzle – Enhances the citrus flavour further.
• Espresso or black tea – Complements the nutty notes beautifully.

Pro Tips to Get Perfect Nigella Almond Orange Cake Every Time

• Choose thin-skinned oranges – Reduces bitterness from the peel.
• Cook oranges until very soft – Ensures a smooth, even puree.
• Line the tin properly – Prevents sticking due to the moist crumb.
• Bake on the middle shelf – Promotes even heat distribution.
• Cover loosely if browning early – Stops the top from darkening too fast.
• Cool completely before slicing – Allows the cake to set properly.
• Dust just before serving – Keeps icing sugar looking fresh.

Easy Variations of Nigella Almond Orange Cake

• Lemon and almond version – Swap oranges for whole lemons with extra sugar.
• Chocolate orange twist – Add cocoa powder or dark chocolate chips.
• Blood orange cake – Creates deeper colour and richer citrus notes.
• Orange and pistachio – Add chopped pistachios for crunch.
• Orange syrup glaze – Brush with warm syrup for extra moisture.
• Dairy-free serving – Pair with coconut yoghurt or fruit compote.

How to Store Nigella Almond Orange Cake the Right Way

• Wrap tightly once cooled – Keeps moisture locked in.
• Store at room temperature – Stays fresh for up to 3 days.
• Refrigerate for longer storage – Keeps well for up to 5 days chilled.
• Freeze individual slices – Ideal for portion control and convenience.
• Thaw slowly before serving – Preserves texture and flavour.

The Best Ways to Reheat Nigella Almond Orange Cake

• Serve at room temperature – Brings out the almond aroma best.
• Warm gently in the oven – Use low heat for a few minutes only.
• Avoid microwaving too long – Prevents the cake from drying out.
• Pair with warm sauce – Adds comfort without reheating the cake itself.

Nutrition (Per Serving)

• Calories: ~380
• Protein: 12g
• Carbohydrates: 28g
• Fat: 24g
• Fiber: 4g
• Sugars: 25g

Print

FAQs

Why do the oranges need to be boiled whole for almond orange cake?

Boiling the oranges softens the peel and removes bitterness, which is essential because the whole fruit is blended into the batter. This step creates a smooth puree and gives the cake its deep, fragrant orange flavour without harsh notes.

How do I stop almond orange cake from tasting bitter?

Bitterness usually comes from thick-skinned or underripe oranges. Choose thin-skinned, sweet oranges and make sure they are boiled until very soft. Removing any visible seeds before blending also helps keep the flavour balanced.

Why is my almond orange cake too wet in the middle?

This cake is naturally moist, but an underbaked centre means it needs more time at a slightly lower temperature. Cover the top loosely with foil and continue baking until a skewer inserted into the centre comes out mostly clean.

Can I make Nigella almond orange cake ahead of time?

Yes, this cake is ideal for making ahead. Once cooled, it actually improves in texture and flavour after resting for a few hours. Store it wrapped at room temperature for up to 3 days or refrigerate for longer freshness.

Final Thoughts

Nigella Almond Orange Cake is a timeless recipe that proves simple ingredients can create something truly special. With its moist texture, bold citrus flavour, and gentle almond richness, it’s a cake that feels comforting yet refined. Easy to prepare and even easier to enjoy, this bake deserves a regular place in your kitchen—perfect for sharing, celebrating, or simply enjoying with a quiet cup of tea.