National Dish New Zealand: Orange and Almond Cake (Recipe)
In this article
Discover Orange and Almond Cake, a wonderfully fragrant bake that has become a firm favourite in New Zealand kitchens. Whole boiled oranges and ground almonds give it a moist, tender crumb and a bright citrus perfume that fills the whole house. There is no flour and no butter in sight, yet the result is rich, golden and utterly satisfying — equally at home on a festive table or alongside a quiet afternoon cup of tea.
About Orange and Almond Cake
The New Zealand Orange and Almond Cake is a genuine treat and a well-loved classic across the country. The pairing of sweet oranges with nutty almonds gives the cake a distinctive character in both flavour and aroma. It is not only delicious but also refreshingly simple to make, which makes it an ideal dessert for just about any occasion. Whether you are hosting a celebratory dinner or simply fancy something sweet, this cake never fails to win people over.
Ingredients (serves 1–2)
- 1 large orange
- 150 g ground almonds
- 150 g caster sugar
- 3 eggs
- 1 teaspoon baking powder
- A pinch of salt
Shopping for the ingredients
The ingredients for this cake are easy to find in most supermarkets. Start by looking for a fresh, juicy orange, as it is the heart of the whole recipe. Make sure the almonds are fresh and of good quality, since they carry much of the flavour. Choosing organic eggs and sugar where you can will lift the finished bake noticeably.
Preparing the dish
Preparation is straightforward and quickly done. First, wash the orange thoroughly to remove any pesticide or wax residue, which matters especially as the peel goes into the cake. The orange is then simmered until soft, allowing its full aroma to develop. While it cools, set out and weigh the remaining ingredients so everything is ready to go.
Step-by-step instructions
- Simmer the orange in water for about 1 hour, until completely soft, then leave to cool.
- Cut the cooked orange into pieces and remove any pips.
- Blend the orange together with the eggs in a bowl until smooth.
- Add the ground almonds, sugar, baking powder and a pinch of salt, and mix well.
- Pour the batter into a greased cake tin and bake at 180°C for 35–40 minutes.
- Cool the cake on a wire rack and dust with icing sugar if you like.
Gluten-free / lactose-free version
This cake is naturally gluten-free, as it contains no wheat flour at all. Using ground almonds as the main dry ingredient means there is nothing to swap out. It is equally suited to a lactose-free diet, since no dairy products appear in the recipe. Anyone with food intolerances can therefore enjoy a slice without a second thought.
Tips for vegans and vegetarians
For those eating vegan, there are simple alternatives to the eggs in this recipe. Apple purée or ground linseed both work well as binders. Sweeteners such as agave syrup can stand in for the sugar if you want a lighter version. These small adjustments mean everyone can enjoy the cake, whatever their dietary preferences — much like the plant-friendly Feijoa Crumble.
More tips and tricks
A few extra pointers will help you get the perfect bake. Let the orange cool properly after simmering so the batter does not turn out too loose. Baking times vary from oven to oven, so check the cake regularly to avoid over-browning. If you are keeping it for later, store it in an airtight container so it stays moist and fresh.
Adapting the recipe to your taste
One of the best things about this cake is how easily it bends to personal preference. Add a handful of dark chocolate pieces for a richer, more indulgent note. You could also try other citrus fruits such as lemons or grapefruit for a different character altogether. Your cake will turn out slightly different every time and still be delicious.
Ingredient substitutions
If some ingredients are not to hand, there are plenty of alternatives. Instead of almonds you might use pistachios or walnuts to take the cake in a new direction — the same knack for nuts that makes a Walnut and Honey Tart so good. The sugar can be replaced with honey or coconut sugar for a different kind of sweetness. Swaps like these make your baking more creative and more personal.
Drink pairing ideas
To serve the cake at its best, choose your drinks with care. A glass of sparkling wine or prosecco harmonises beautifully with the fruity flavour. Fresh fruit juices work just as well, as does a simple cup of green tea. The right drink not only supports the flavour of the cake but makes the whole experience more enjoyable.
Serving and presentation ideas
Presentation makes a real difference here. Set the cake on an attractive stand and dust it with icing sugar. Fresh orange slices or a scattering of pistachios make lovely decoration and bring out the colours. A little care with the plating makes the cake look more appetising and leaves a lasting impression on your guests — the same trick that elevates a Pavlova.
A bit of history
The cake has its roots in New Zealand cuisine, which has always leaned on simple, fresh ingredients. It reflects the Kiwi fondness for combining natural flavours into modest but memorable sweets. Oranges are widely grown in New Zealand, and baking with them is a traditional way to celebrate their sweetness and freshness. The pairing of almonds and citrus, meanwhile, is a timeless classic that never really goes out of fashion.
More recipe ideas
Summary: Orange and Almond Cake
Orange and Almond Cake is a wonderful marriage of juicy citrus and nutty almonds that makes every mouthful a pleasure. Its simple method and endless scope for variation mean it appeals to a very wide range of tastes. Whether you make it vegan, keep it naturally gluten-free or stick to the traditional version, it is an excellent choice. Serve it at your next gathering and you can be confident it will go down well.
