Spanish Orange and Almond Cake with Cinnamon Honey Glaze
Moist almond cake infused with fresh orange zest and juice, drizzled with a warm cinnamon-spiced honey glaze. This spanish-inspired desserts (gluten free) ready in about 65 minutes layers whole oranges, unpeeled and quartered, ground almonds (almond meal), granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 whole oranges, unpeeled and quartered
- 2 cups ground almonds (almond meal)
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/3 cup honey
- 2 tbsp water
- 1/4 tsp ground cinnamon for glaze
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Step 2: Place 2 whole unpeeled oranges, quartered and seeded, into a food processor and blend until smooth.
- Step 3: In a large bowl, whisk 4 large eggs and 1 cup granulated sugar until pale and fluffy, about 3-4 minutes.
- Step 4: Stir in the pureed orange, then fold in 2 cups ground almonds, 1 tsp baking powder, and 1/2 tsp ground cinnamon until fully combined.
- Step 5: Pour the batter into the prepared cake pan and bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean.
- Step 6: While the cake bakes, prepare the glaze by heating 1/3 cup honey, 2 tbsp water, and 1/4 tsp ground cinnamon in a small saucepan over low heat for 2-3 minutes until warm and slightly thickened.
- Step 7: Remove the cake from oven and immediately brush the warm cinnamon honey glaze all over the top. Let cool completely before serving.
Frequently asked questions
How long does Spanish Orange and Almond Cake with Cinnamon Honey Glaze take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Spanish Orange and Almond Cake with Cinnamon Honey Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Spanish Orange and Almond Cake with Cinnamon Honey Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spanish Orange and Almond Cake with Cinnamon Honey Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spanish Orange and Almond Cake with Cinnamon Honey Glaze gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
