Orange & almond cake with citrus mascarpone

Orange & almond cake with citrus mascarpone

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(20 ratings)

Prep: 20 mins - 30 mins Cook: 2 hrs

More effort

Serves 8
An unbelievably moist and yummy dessert

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal839
  • fat51g
  • saturates22g
  • carbs79g
  • sugars54g
  • fibre3g
  • protein17g
  • salt0.84g
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  • 3 large oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • scrap of unsalted butter
  • 140g polenta, plus 1-2 tbsp



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 200g flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 1 scant tbsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 7 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 large egg yolks
  • 350g golden caster sugar

For the mascarpone

  • 500g tub mascarpone
  • 3-4 tbsp Cointreau or other orange liqeur, to taste
  • 3-4 heaped tbsp homemade (or artisan) lime marmalade, to taste


  1. Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.

  2. Butter a springform cake tin, 23cm/9in wide and 7cm/23⁄4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.

  3. Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.

  4. Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.

  5. Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.

  6. Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5⁄8in at the top.

  7. Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11⁄4 hours until done without reducing the temperature further). The cake is ready when it has risen, is golden-brown and the centre is just firm – don’t panic that it still feels fragile.

  8. Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.

  9. Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.

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Comments, questions and tips

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Charlie Taylor's picture
Charlie Taylor
19th Jan, 2020
I made this for a friend who doesn't eat gluten. I followed the recipe and it turned out perfectly. Am really happy with it, and everyone seemed to enjoy it. Plan ahead though, as it takes a long time to bake, or if you have two ovens you'll be fine!
Dulce Fernandes
23rd Mar, 2019
I tried it with a few modifications like a bit less sugar and more 2 tablespoons more polenta and 2 tablespoons more almond meal. I baked at 180 degrees for 1st half hour and then at 160 degrees for 45 mins. Amazing results. How do I post the pics?
Joanna Charalambous's picture
Joanna Charalambous
17th Nov, 2018
I was looking forward to making this as it had good reviews. Wasn't very happy with how it turned out -- I found the taste to be incredibly bitter (probably from the skin of the oranges) and more soggy than moist. Not sure if I did something wrong as I followed the recipe exactly and was really disappointed :(
16th Jan, 2015
Being a cook not a baker i followed the directions crom tthe same cake as in the magazine...not exactly the same...batter tastes great...the cooked cake does not look like the photo. The oranges did not carmelize at all ane not moist looking like photo. Perhaps starting with the higher temp as here on the web would help. I really like the magazine photo of the finished cake..carmelized slices of orange on top...did anyone follow the directins in the magazine?
Munkey's Mom
8th Oct, 2014
Orangy, light and moist cake. It tasted even better next day. I will definitely be doing it again. I'd reduce the sugar though and personally I like it better without mascarpone.
7th Aug, 2014
Very pleased with it! My first attempt at at gluten free cake and you couldn't tell the difference, was beautifully moist and yummy drizzled with warm honey. Would advise to test your oranges first; you want them to be sweet.
3rd Mar, 2014
Does anybody know if the cake would be solid enough to cover with royal icing?
8th Aug, 2014
Perhaps it could be iced once frozen?
14th Feb, 2014
Very easy, very delicious. Highlighted almond by serving with Creme Chantilly plus summer fruits to which I added a little Amaretto . Used ground instead of flaked almonds. Had many compliments.
14th Feb, 2014
Very easy, very delicious. Served with (frozen) fruits of the forest to which I added sugar and a little Amaretto plus creme chantilly. Many compliments. Didn't do flaked almonds etc, just used ground almonds.


8th Mar, 2017
Golden caster sugar is not readily available in the US, and I want the darker honey-tones of golden versus regular caster sugar. Is it possible to get an approximation by giving turbinado or demerara sugar a quick whir in the blender to reach super-fine consistency?
goodfoodteam's picture
10th Mar, 2017
Thanks for your question. The difference in flavour between caster and golden caster sugar is quite subtle. Demerara has a more pronounced rich flavour. You could combine a mixture of caster with light brown sugar (say 50/50) or a similar fine granulated US equivalent to give you a deeper flavour. Hope that helps.
7th Aug, 2014
Make sure your baking powder is gluten free (not all brands are!)
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