These little orange and almond sticky cakes and me go back.
Way back. Back to my time in Paris working in and out of a kitchen that I think two people could maybe stand in… if one of those people was a child at least. I’m going to have to dig out some pics of that adorable little kitchen that served me and my two kids well for two years- and quite a few others for whom I catered.
In real time it was 2004. Only ten years ago. But in terms of life chapters it could have been decades for some. I have the capacity to pick up and go and completely change my life and its circumstances. This can be a blessing and a curse and all in between. And I’m sure my kids wouldn’t disagree. I will say our time in France had a profound impact on broadening our cultural awareness, language skills, and we were flung far from our comfort zones. Spending nine months in a cooking school in an “anglo” class at Ferrandi and three months working in a restaurant gave me a foundation to begin building my cooking skills and the passion to bring cooking and merchandising together. I spent hours walking the streets of Paris, taking notes and creating Chez Chloe first in my head and on paper, then opened the original retail store and cafe in 2006. The cafe, though popular, lasted only two seasons. Not cut out for the stress of food service, I opted to keep going with only the retail. I suspect you might here more of this story as time goes on.
But for now – let’s get on with these sticky cakes!
- 2 whole oranges
- 6 eggs beaten
- 250g (8oz) sugar
- 250g (8oz) almond powder
- 1 tsp baking powder
This is such a simple recipe. It was gluten free before there was ‘gluten free’. I love this orange cake because it is always a no fail recipe, it taste good and travels well. The original recipe comes from a DK book, Canapés, published in 1999 in the UK. I think I picked up this version from the old Librarie Gourmande when it was small and still located in the 6th arrondissement. Published in 2007, Hors d’Ouervres, the US version is just as good and I always highly recommend it.
In the past, I have topped them with a little greek yogurt or a yogurt/ whipped cream blend. And they are darling with a garnish of pomegranate seeds as is suggested in the book. But for this round, simple sifted powdered sugar was my desire.
{print sticky orange and almond cakes}
You start with boiling 2 oranges till completely cooked- then set them aside to cool. This is the only reason you need to think ahead as they take about 90 minutes to cook and then another 20 minutes to cool.
Then split them up and take out the pips
Pop them in the cuisinart. Or maybe a blender but honestly I’ve never tried it.
And chew those puppies up.
Throw in 6 eggs, 8oz of sugar, 8oz of almond meal and 1 tsp baking soda. That’s it.
I line my 9×13 glass baking dish with parchment paper
and here is how the thin poured batter looks
Bake at 350 for about 40-45 minutes. It should be firm to the touch. Pull it out and as soon as you can, gently remove the cake from the baking dish and cool on a rack (with parchment). When cooled you can pull off the paper and cut.I use to follow the book’s suggestion of a jelly roll pan so they would be a little thinner. And I’d use a 1″ round biscuit cutter to turn them into bite size pieces with piped topping and a little pretty somethin somethin.
For this batch – I cut the edges off (and ate them), I like to think for a clean edge but maybe it’s just so I could get my paws on some without actually eating the ‘good’ parts.
After the edges are off, I cut it into little individual square cakes.
I brought these to the concert for the band members of Ollie’s Seattle Tentet, who had their debut concert on Orcas Island a couple weeks ago:)
sticky orange almond cake GF @wendyellenthomas.com
So there you have it friends. Try it you’ll like it. Makes for a nice brunch menu item as well.
Have a great weekend!
Wendy's Place 
This is the first time I’ve seen fruit used in cake recipes this way. Fascinating and well worth a try!
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It is such an easy and yummy recipe… definitely worth a go.
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Wow! Really orange cake! 🙂 Looks superb!
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Utterly orange. Full of vitamin C:)
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I am not much of a baker-cake person (much to my daughter’s disappointment!) but these look like such a breeze and gorgeous to boot! Boil the oranges??? I had to look at that twice and now I can’t wait to try it. The house must smell delicious! I’ll find out.
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I know. It was a odd at first. I too am creeping up to the slippery slope and have ANOTHER birthday April 8- Close to yours I think. Hope it was or will be a good one for you. Feels like there’s about 15 minutes between each year.
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I would like a dozen please!
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Me too… reading blogs makes me crazy hungry but more so nibbly 🙂
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Hey Wendy .. Great recipe and pics! Could you cheat and swop the oranges for lemons? 🙂
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You could experiment with meyer lemons maybe but I don’t think the regular ones would be sweet enough. Maybe more sugar? That might be worth a try though. Hmmmm….
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I know this cake–and love it. I first encountered a version of it through Nigella Lawson, which strained my credulity when I read about the cooking time for the oranges (now I used a pressure cooker). It’s wonderful, delicious and great even when a little stale. Also, everyone should have a little Paris in their past, even better if at different times of your own (and Paris’s) life. Thanks. Ken
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I bet you know it. I love Nigella and have two worn out copies of How to be a Domestic Goddess (UK and USA versions). Good thinking with the pressure cooker. And yes a little stale just means more moist.
And Paris – I’m about ready for a visit. I’ll always love it but I think I’ll keep it to just visits now:)
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Ok, I’m floored by the simplicity of this cake. Will be trying it stat! Thanks for the inspiration and the little glimpse into life in Paris. This season I’ve been unusually obsessed with citrus and this hits the spot big time.
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It might be all those gorgeous images on the mags like Saveur last month! Hope you like it. It also travels well for brunches. x
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There’s a surprise in your recipe! what a great idea use the boiled orange… I’ve tried several orange cakes, but I’ve never used them this way! I’m sure the taste (and the smell too) has to be amazing! I’ll try your recipe, it made me too curious!
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It is a lovely smell that wafts through the kitchen. Many orange cakes have some all purpose flour but the almond flour in this recipe keeps it sticky and yummy.
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Very good cake!
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Thank you – glad you like it!
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Your sticky cakes look wonderful Wendy. It’s nice to know a bit of a back story to Chez Chloe too, I must’ve known about your cafe in Paris before but I don’t remember. It sounds like such a different existence so I definitely understand your writing here. Ten years is so long but yet so short as well. Thanks for giving us a little glimpse into Paris life xx
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It’s hard to sometimes throw bits and pieces out but it was a huge part of who I am today. We lived in Paris from 2003-2006. It started as a year abroad for me to go to cooking school and my kids to have the experience. We just ended up staying longer and my son finished high school there. I opened up a little cafe back here on Orcas Island. The food part was fun and exciting. The business and managing people a challenge- all of it a great learning experience. cheers x
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Mhm…just looking at them makes me terribly hungry! 🙂 xo
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Oh go for it. It’s so simple!
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I have no words to describe the beauty of this cake. The oranges! The eggs! The almond! Deeeelightful!
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Thanks Movita! It’s a sweet, simple little cake with a lot of personality:)
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Oh delicious! Love oranges, lemons and limes in my cakes!! 🙂
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It would be interesting to try meyer lemons and maybe a little more sugar in place of the oranges. I might have to take a go at that sometime. Thanks Michael-
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Wow, this cake looks amazing! I’ve never seen a cake that uses the whole orange like that – such a great idea! Can’t wait to try it. Your time in Paris sounds like such an amazing life experience!
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Honestly, it’s the first and only recipe I’ve seen like it. Paris was amazing. I look forward to an overdue visit!
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These sound great!
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Yes. Hope you give it a try sometime 🙂
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Ooh sounds delicious – I will have to try it once I figure out what the hell almond meal is LOL Definitely not in my pantry 🙂
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Oh you should try it. Bob’s Redmill is one maker- They’ve hopped on the GF flour bandwagon and even do coconut flour. I will get it on Amazon it 4 packs to try to save some $ and store it in the freezer. It is a little pricey. And you use it also for making macarons (almond flour).
cheers…x
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I will have to try it – any excuse to make macaroons – you need to post a recipe for me 🙂
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Oh there is one… and bloopers too:)
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oh I forgot about this one – looks a little intimidating LOL
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Ooohh these look delicious! I wouldn’t mind one right now!
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You need to go whip up a batch!
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reminds me of the orange cake my mum used to make when I was a little girl- definitely giving this one a try!
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I hope you like it. The recipe is a keeper in my book.
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I’m sure it won’t disappoint
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Fantastic. I bet the orange flavour is extreme in the extreme.
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It is indeed. It’s like mass orange zest mixed right in. Very orangey in color and taste. I really like it with a very lightly sweetened whipped cream.
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What an amazing experience that sounded like, Wendy! I’m sure it played a huge role in shaping the people you and your kids have turned out to be. This is such an incredible cake! i don’t think I’ve ever seen whole oranges pureed into cake before! I just got a 9 cup food processor (YAAAAAY!!!) so I should put it to use by baking this beauty.
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Huge role.
Speaking of huge- that’s some large capacity food processor. Any plans with that? Need to go catch up in your world.
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Wow, it sounds like you had quite an awesome experience living in France! I’m jealous 😉 And this cake is right up my alley- i’ve been craving all things citrus lately. I love how simple it is!!
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I’m telling you- it’s those gorgeous photo shoots on several of last months culinary mags. They do it every time.
This is the simplest recipe. You’ll love it.
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The loveliest way to make the most of wintertime citrus, before spring hits! What a delicious variation too Wendy. Pictures are so lovely.
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My 14 year old son made these for us last weekend. So delicious!
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Usually when I see ‘sticky’ I think of a syrup of some sort. I’m in love with this sticky no-syrup cake!
I thought I was the only one who trimmed up the cake just so I could taste it. 🙂
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Oh yum! I’m going to go for a visit with my niece who bakes, and I’m going to hit her up with this one! 😉 🙂
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Not only do these look so sticky and delicious but they have to smell amazing too! Yummy!
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It’s inspiring to read about lives that can change like that, you’ve had so many adventures living that way. I’m envious because I’ve discovered that I’m not one to make changes in my life and esp not grand changes of any sort. I used to move apartments around town when I was younger.. but never cities, countries.. so now I’ll have to be content with travel instead! xx Oh.. and these sticky cakes are so unusual, using oranges like that must have made them incredible fragrant and bursting with citrus flavor!
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Did we make a very similar cake on the same day? What a coincidence! Yours look delicious 🙂
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Wendy, in way I’m glad I don’t live next door to you …. and in another way I would love to be your next door neighbor. Because I would be over for a good cup of coffee before this was out from the oven. This is just my kind of cake. This I will make a go on … only have to find the almond flour or powder. And I’m going to eat it all by myself .. that is the best part of it.
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Thanks! I understand that dilemma- I like a little piece of this orange cake with an earl grey tea for a little mid morning snack:) You could try grinding your own almonds for the almond meal. It’s a little tricky because it has to be finer but not so much that it starts releasing oil turning to nut butter. I think you could figure it out! cheers w
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Wendy, to be honest I put a poppy seed parfait on the menu many years ago .. no more grinding for me. What an nightmare.
I’m sure I can find almond flour in a health shop and maybe even my supermarket has it. Have to check it out.
I just love the whole idea about the cake – not many ingredients, perfect.
By the way I have done your Ricotta Pancakes – and they came out beautiful.So I can make pancakes now, but only in brunch size. Don’t tempt destiny to much. *smile
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