Semolina and ground almonds give this cake a luxurious weight and the whole oranges provide moisture and a sunny citrus flavor without using any dairy. The cake can be stored in an airtight container for up to 2 days.

Recipe Summary

30 mins
1 hr 20 mins
20 mins
2 hrs 10 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes.

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper.

  • Place oranges in the bowl of a food processor; pulse until finely chopped.

  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute.

  • Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top.

  • Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown.

  • Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar.

Cook's Notes:

You can also chop the boiled oranges by hand.

Fiori di Sicilia is a specialty baking ingredient, an extract of citrus and vanilla, available online. In a pinch, skip it and use a total of 1 teaspoon vanilla extract instead.

You can also use Amaretto liqueur to flavor the cake.

Nutrition Facts

201 calories; protein 5.5g; carbohydrates 28.5g; fat 7.2g; cholesterol 93mg; sodium 35.3mg. Full Nutrition

Reviews (4)

Most helpful positive review

Rating: 5 stars
we loved it Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Takes a little extra effort but is delicious. I added a little bit of lemon peel to this because I like my deserts with some extra tartness. It needs to be eaten while warm it loses something if eaten left over. Read More
Rating: 5 stars
we loved it Read More
Rating: 4 stars
I liked this cake it was a little dry but when paired with applesauce it was terrific. When I make it again I will try something else. Read More
Rating: 5 stars
Such a delicious moist flavorful cake . First taste was while it was still warm. Outstanding taste sensation . Thank you . I will definitely make this again . Read More
Rating: 5 stars
This is a great recipe. I followed the recipe exactly. Choosing to chop the oranges in a blender was a good decision. That cuts the rind into smaller pieces and saves the tart surprises. I made it two days ago and have worked my way through half of it. It keeps well in the refrigerator. Just nuke it for 10-20 seconds to heat it. I'm finding it more enjoyable now than when it was freshly made. The flavors are more blended and smoother. The Grand Marnier adds an important touch, but don't use too much. Read More