Seville Orange Almond Cake

So typically Seville oranges are used for marmalade, and that’s about it. I have been on a mission to make delicious use of these beautiful bitter oranges in various ways that aren’t the usual 🙂 First up – this delightful orange and almond cake!



  • 3/4 Cup Melted Coconut Oil
  • 3/4 Cup Coconut Sugar
  • 1 1/2 Cup Whole Wheat Flour
  • 3/4 Cup Almond Flour
  • 2 Eggs
  • 1/3 Cup Juice from Seville Orange (Or any orange you have)
  • 1 Tbsp Orange Zest
  • 2 Tsp Baking Powder
  • 1 Tsp Cinnamon
  • 1 Tsp Vanilla Extract
  • Pinch of Salta

Orange Glaze

  • 1/3 Cup Orange Juice
  • 1/4 Cup Honey
  • 1 Tsp Cinnamon
  • 1 Tsp Orange Zest


  1. Preheat the oven to 180 C and line a loaf/bundt tray with coconut oil
  2. Juice and Zest your oranges
  3. Combine all the cake ingredients in a large bowl. Pour it into your tray and bake for 30 minutes in the oven – or until a knife comes out clean when you poke the cake.
  4. While the cake is in the oven, prepare your glaze by adding all ingredients to a small saucepan, and simmer for 5-10 minutes, or until the mixture is fully combined. Set aside to cool.
  5. When the cake is ready, allow to cool for a few minutes and remove the tray. Add the glaze, add any toppings you wish such as crushed nuts, and enjoy!

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