Servings: 10 to 12
Almond and orange is a classic flavor combination that never gets old. Here, ground almonds and orange zest are incorporated into the cake batter, while sliced almonds add a toasty crunch to the sliced orange topping. Leaving the skin on the orange slices helps them to keep their shape during baking; it softens nicely and adds a lovely bittersweet flavor.
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After many years of making fine cooking dishes & deserts, and maybe 6 times making this specific desert, I can safely say this is my number one favorite cake, period. It is dense, as others have pointed out, but the orange & almond flavours come though intensely, making even small portions utterly satisfying.
One reviewer had trouble with the oranges being under-cooked and chewy, but I’ve never experienced that. I sliced the oranges too thickly one time, but even so it was delicious. I can only recommend embedding the oranges in the caramel while it’s still fairly hot, ensuring they’re paper-thin, and not layering the oranges too thickly. I’d even recommend trying different oranges. All I know is that that poor reviewer is missing out! I know of no cake more perfect than this.
This has quickly become a go-to cake. It has more steps than the Ottolenghi clementine cake (if you know that one?), but keeps equally well at room temp., meaning you can make it ahead by a day. And it looks fantastic. The oranges and almonds form a beautiful topping in a glaze that's not too sweet. If you like really light cakes, this is probably not for you; if like me you think a moist pound-like cake is heaven, then this sour ceam based recipe will suit you. Oh - I did not have the problem noted in the review below, about "marmaladey" orange slices. I've made this 3 times now, and both almonds and oranges are just the way I'd want them.
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