Orange & almond pudding cake
This cake is really dense & moist, but the orange flavor that permeates is the perfect balance of brightness. It comes from boiling 2 whole oranges until they’re soft, then pureeing them right into the batter!
  • Coursedessert, Snack
Servings Prep Time
12pieces 25minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
12pieces 25minutes
Cook Time Passive Time
1hour 2hours
Wet ingredients
  • 2whole navel oranges
  • 5large eggs
  • 1tsp almond extract
  • 1/2medium lemon’s juice
  • 1cup cane sugar
Dry ingredients
  • 1 1/2cup almond flour or meal(meal will make it more on the moist side)
  • 1 1/2cup oat flour
  • 1/4cup coconut flour
  • 1/2tsp salt
  • 1Tbsp baking powder
  • 1/4cup sliced almonds
  • 2Tbsp brown sugar
  1. Boil the oranges in a covered pot for 2 hours; ensure water covers them as much as possible – check a few times, as you may have to add water if it evaporates. Preheat oven to 350F. In a blender or food processor, blend all wet ingredients until smoothly pureed. In a large mixing bowl, combine dry ingredients and stir to mix evenly, then add wet ingredient and fold to combine until completely incorporated. Grease a tall cake dish or bundt pan (mine was 8″ diameter and about 3″ deep), then sprinkle brown sugar and sliced almonds evenly in the bottom. Pour in the cake batter and bake for 45-55 minutes, until browned on top and springy to touch.
  2. Right after removing, slide a knife or small spatula down the sides to loosen it, and wait until it’s cooled for about 1 1/2 hours to turn out onto a plate.