Moist Orange and Almond Cake

There is something magical about boiling whole oranges until they turn into a soft, jammy pulp. It is a technique I learned years ago, and it remains my favorite way to bake when I want something that feels fancy but requires very little effort. By simmering the oranges whole, you extract all that bright, zesty oil from the peel while softening the pith, which gives this cake its signature structure and deep citrus scent.

This cake is a dream for anyone who loves a dessert that is dense, moist, and not overly sweet. Because it uses ground almonds instead of traditional wheat flour, it has a lovely, nutty crumb that holds up beautifully even after a day or two in the fridge. I like to serve it with a dollop of thick Greek yogurt or a spoonful of creme fraiche to balance the slight bitterness of the orange rind. If you have any leftovers, it actually tastes even better the next day as the flavors have more time to meld.