Italian Orange + Almond Cake

One week of sunshine.

One week of polpo, great-aunts, limoncello.

And now, a lifetime of this cake. Which I have made nearly every week we’ve been back from our Italian adventure.

The citrus in Sicily is really something to talk about. Everyone has lemon, orange and olive trees growing on their property like weeds. Everything grows under the hot sun to giant, nay, epic size. And bigger here, is definitely better. There’s something about the sweetness of their giant produce that is really remarkable and unparalleled.

But let’s switch to cake…


I had so many oranges laying around this weekend. What to do with all them oranges?


Make cake, naturalmente.


This recipe uses almond flour. I never realized how MUCH Sicilians use almonds until my mom told me about this pesto rosso.

It’s not too sweet. Thats where the powdered sugar comes it. It adds that little extra something that makes this perfect for hot afternoons with your evening coffee. Or for breakfast 3 days in a row. I loved it; hope you will too.

Audio Pairing: Love Hangover by Diana Ross

Italian Orange + Almond Cake

By DellaCucinaPovera Published: August 7, 2014

  • Prep: 20 mins
  • Cook: 1 1 1/2 hoursa60-90 min
  • Ready In: 21 mins

One week of sunshine. One week of polpo, great-aunts, limoncello. And now, a lifetime of this cake. Which I have made nearly …



  1. Place 2 whole oranges in a large pan with plenty of water. Gently boil for about an hour. Remove and allow to cool.
  2. Whirl around brown and white sugar in a food processor. Crack in your eggs and mix until fluffy.
  3. Preheat your oven to 180C/360f. Cut your cooled oranges into chunks, remove any seeds, and throw them into your food processor. Add your almond flour and baking powder. Add the orange juice.
  4. Line a cake tin with parchment paper. Pour in your cake batter and bake for 60-90 minutes, or until a skew comes clean.
  5. Once the cake has completely cooled, dust with powdered sugar + zest.

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      • says

        Me either Dianna! Plus, I prefer eyeballing to measuring (a big baking no no).. but this one’s easy peasy. And if its got oranges in it, its ok if you eat most of it… that’s what I tell myself :D

    1. says

      Of course I love it, how not to love such a delicious cake. It looks so moist. I am a huge fan of almonds. I love them in cakes and I also have them often as a snack when I feel hungry in the afternoon or mid morning.
      It is so true, Sicilians love their almonds and Sicilian almonds are particularly good. More expensive but they are worth it!
      I love this cake! (again! I must say this again!)

    2. says

      Francesca – this looks amazing and I bet it smells incredible. I love using almond flour and always am amazed at how flavorful and easily it comes together! This cake reminds me so much of the orange olive oil cake I love to make – wonder if I could incorporate some almond flavor into that cake next time! xoxo

    3. says

      What a gorgeous cake! I bet this was an amazing treat to enjoy with tea or coffee. I made an orange cake years ago and loved it so much, I don’t know why I haven’t made it again since! Now I’m inspired to get this beautiful fluffy orange and almond cake in my life!

    4. says

      Man, it seems like you’ve been on holiday forever ;)! Iceland, Italy… Where next? I love citrus cakes, this looks amazing. I think if I lived in Italy, is pick Sicily purely for citrus reasons.
      I hope you’re well!! xx

      • says

        It’s the holiday season here! Plus it’s always a little nice to get out of Holland once in a while, ya know? Next up is a trip to Munich in October for their Oktoberfest. Lots of pictures to come! So glad youre back on the internets, Nazneen!

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