Orange and almond cake with orange-thyme syrup

Gluten-free • Dairy-free • Naturally rich & fragrant

This Spanish-style almond cake is deeply aromatic, moist, and naturally satisfying, made with whole oranges, ground almonds, and olive oil, then finished with a delicate orange and thyme syrup.

Using the whole orange — peel included — gives the cake its signature depth, gentle bitterness, and natural moisture, while ground almonds provide a soft, rich crumb without the need for flour or dairy. Olive oil replaces butter for a lighter, more digestible finish that still feels indulgent.

The warm orange–thyme syrup soaks into the cake as it cools, enhancing flavour without heaviness and creating a beautifully tender texture that improves over time.

This is a cake designed to be enjoyed slowly — perfect with coffee, after a meal, or as a simple, elegant dessert that feels traditional.

Why this cake works

• Naturally gluten-free and dairy-free

• Rich in protein and healthy fats from eggs and almonds

• Uses whole fruit for fibre, polyphenols, and flavour

• No refined flours or artificial ingredients

• Balanced sweetness with a deeply satisfying texture

Serve simply, slice generously, and let the flavours speak for themselves.

Orange and almond cake with orange-thyme syrup

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Ingredients

Serves 8-10

Cake

• 2 medium oranges, whole and unwaxed

• 6 large eggs, room temperature

• 150 g caster sugar
  (or 120 g caster + 30 g honey for depth)

• 250 g ground almonds (finely ground, not coarse)

• 1 tsp baking powder (gluten-free)

• Pinch of sea salt

• 100 ml extra virgin olive oil (light and fruity)

• 1 tsp vanilla extract

Orange & thyme syrup

• Juice of 2 oranges

• Finely peeled zest of 1 orange

• 2–3 sprigs fresh thyme

• 2 tsp honey

• 1 tbsp caster sugar

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Method

Boil the oranges

1. Place whole oranges in a saucepan, cover with water, and simmer gently for 60 minutes, until very soft.

2. Drain, cool slightly, cut open, remove any pips, then blend skin and all into a smooth purée.

Prepare the cake

1. Preheat oven to 170°C fan / 180°C conventional.
   Line a 20 cm round cake tin.

2. Whisk eggs and sugar until pale and slightly thickened.

3. Slowly whisk in olive oil, vanilla, and salt.

4. Stir in all of the orange purée until fully incorporated.

5. Gently fold in:

   • Ground almonds

   • Baking powder

   Mix just until smooth and evenly combined.

   Pour into the tin and level the top.

6. Bake for 45–55 minutes, until golden and set in the centre.
   A skewer should come out clean but moist.

   Cool in the tin for 10–15 minutes, then transfer to a rack.

Make the syrup

1. While the cake bakes:

   1. Combine orange juice, zest, thyme, honey, and sugar in a saucepan.

   2. Simmer gently for 8–10 minutes, until lightly thickened.

   3. Remove from heat and let thyme infuse for 5 minutes.

   4. Discard thyme sprigs.

   5. While the cake is still warm, pierce all over with a skewer.

      Slowly spoon the warm syrup over the cake, allowing it to soak in gradually.

      Cool completely before slicing.

Storage

• Keeps 4 days wrapped at room temperature

• Even better on day 2

• Freezes beautifully

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