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Valencia Orange Cake {grain free}

June 6, 2009 by Erica 99 Comments

 

Valencia Orange Cake

Valencia orange cake, sometimes known as Gâteau á l’Orange, goes back centuries. This recipe originates from the traditional Spanish sponge cake that uses oranges from Spain. It is thought that the best oranges were produced in Valencia, Spain. This reminds me that the best clementines I’ve ever had were from Spain, but they are hard to find here in the United States. But not Valencia oranges—they are grown here so you shouldn’t have a problem finding some sweet, organic Valencia oranges. But just in case, you can use other oranges in a pinch.

I highly recommend organic oranges for this recipe because you are eating the entire orange, including the skin (and pesticides tend to be highly concentrated in the skin), and you’re only buying two of them.

This cake has a sweet, tangy, orange flavor, and it is very moist. It is great on its own, or it goes well with crème frâiche, whipped cream, or a scoop of ice cream. This recipe was inspired by an orange cake recipe from the wonderful cookbook, The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudi Roden.

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5 from 2 votes

Valencia Orange Cake {grain free}

I used a 9 inch spring-form pan for this recipe. Updated on 1/1/13: I found you can reduce the honey from 1 cup to 3/4 cup and still have a nice, sweet cake. If you prefer this cake a bit more honey saturated (as the photo shows), use 1 cup of honey. 
Servings: 8 servings
Calories: 302kcal

Ingredients

  • 2 organic Valencia oranges
  • 4 eggs
  • 3/4 cup of honey
  • 2 cups of blanched almond flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
US Customary - Metric

Instructions

  • Place two whole organic Valencia oranges in a pot with enough water to cover them. Add a tightly sealed lid. The oranges will float, but they should be mostly covered. Simmer them in the pot for about 1 1/2 to 2 hours. When you can easily glide a toothpick or fork through them, they are ready. You can add water to them while they are cooking, if necessary.
  • Cool the oranges for a few minutes, slice them into wedges and remove any pits or inedible parts (like the nub where the stem was).
  • Process the oranges until you have a smooth, orange paste without lumps.
  • Preheat the oven to 325 degrees F. (I bake using a convection oven setting, so I place the temperature at 300 degrees F).
  • To get a slightly lighter cake, separate the egg yolks and egg whites, and then whip the egg whites separately until stiff peaks form.
  • In a bowl, beat eggs (or egg yolks if separated) until well blended, and then beat in the honey and dry ingredients (baking soda, salt, and almond flour).
  • Fold in the almond flour and orange paste into the egg and honey mixture and blend well.
  • If you whipped the egg whites separately, here is where you want to fold the egg whites into the rest of the batter.
  • Use a spring form pan or a well buttered baking pan. Butter or oil the bottom of the spring form pan. No need to butter the sides of the spring form pan.
  • Pour the batter into the pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Make sure to bake it thoroughly, especially in the center, or it may settle when it cools. Even if it settles, it still tastes wonderful.
  • Enjoy!

Nutrition

Calories: 302kcal | Carbohydrates: 36g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 169mg | Potassium: 106mg | Fiber: 4g | Sugar: 30g | Vitamin A: 192IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 2mg
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Filed Under: Dairy Free, Desserts, Gluten-Free, Lactose Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, oranges

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Reader Interactions

Comments

  1. CG

    October 6, 2021 at 12:20 pm

    Valencia oranges were first cultivated in the US.They are named after the Spanish city because that is the orange region of Spain. Seville oranges are Spanish and are what is used in the marmalade that is popular in the UK. For this cake, does whole orange also include the peel?

    Reply
    • Erica

      October 6, 2021 at 8:01 pm

      Yes, the entire orange, including the skin.

      Reply
      • Bonnie

        May 17, 2022 at 9:15 pm

        5 stars
        This is a great recipe! The cake is likely and moist. Fabulous flavor.

        Reply
        • Erica

          May 17, 2022 at 9:56 pm

          Thanks, Bonnie!

          Reply
  2. Carla Mascara

    January 30, 2021 at 3:04 pm

    5 stars
    Hi! It’s me again from Panama. And I just did this AMAZING cake. It’s fluffy and moisture. Very very nice. Not too sweet. I just had one cup of almond flour 🙁 so I added 1/4 of coconut flour and it is work.
    Thank you again. Your recipes are awesome. I am pregnant and trying to avoid white flour, and I am also lactose intolerant so I am getting a little crazy with your recipes!!!! They work!!!!

    Best Regards!!!!

    Reply
    • Erica

      January 30, 2021 at 5:40 pm

      Hi Carla! Wow, that’s awesome. I’m going to try that soon. Thanks so much for sharing 🙂 Best for now!

      Reply
      • Julie

        September 7, 2022 at 9:22 pm

        Can I use naval oranges or whatever oranges they have available at the store? Thanks!

        Reply
        • Erica

          September 7, 2022 at 9:43 pm

          Hi Julie, I haven’t tested it with other types of oranges, but I imagine any seedless orange will work.

          Reply
  3. Jennifer

    January 28, 2020 at 12:30 pm

    I’ve made this and it’s AMAZING! Do you think I could sub orange for strawberry???

    Reply
    • Erica

      January 28, 2020 at 8:42 pm

      Thanks! Not sure about that.

      Reply
  4. Ally

    October 25, 2019 at 2:32 pm

    What stevia to buy please? And how much to add to the recipe without adding any honey?

    Thanks

    Reply
  5. Myra Deuel

    December 25, 2018 at 2:38 am

    I just moved to Valencia, Spain and must make this—–one question: when you say ‘process’ the whole orange after steaming/boiling—- is this possible to do without a food processor (it did not make the trip to Spain with me). Thanks.

    Reply
    • Erica

      December 25, 2018 at 9:50 am

      How fantastic! You’ll want to grind it all up so it’s close to a puree. Either a food processor or blender will do the trick. I imagine you can use a potato masher or mash it by hand with a fork, but I haven’t tried it.

      Reply
  6. Tara

    May 30, 2018 at 11:34 am

    Tried this with coconut flour. 1/4th cup for 1 cup almond flour. Added 2 more eggs and I must say.. its too good. My very first cake done right!

    Reply
    • Erica

      May 31, 2018 at 7:29 am

      great to hear! I haven’t tried this yet, and now I want to 🙂

      Reply
  7. Holly

    May 10, 2017 at 8:28 am

    Sorry…autocorrect….that should have said I WOULD really like to try this 🙂

    Reply
  8. Holly

    May 10, 2017 at 8:27 am

    I am unable to eat almond flour at the moment…could someone please provide the coconut flour substitutiion plus any extra wet ingredients to add? I wouldn’t greatly appreciate it because this cake looks so good!

    Reply
    • Erica

      May 11, 2017 at 9:14 am

      That won’t be a simple task – replacing almond with coconut flour. That would require a new recipe. Thanks for letting me know though! 🙂

      Reply
  9. Yvette

    February 1, 2017 at 1:24 pm

    Wow! Made this cake for Christmas (citrus plays an important historical role in the holidays at our house) and now this chocolate lover has found a new birthday cake! A few alterations:
    – Used Cara Cara oranges for their sweet juiciness. Test your oranges by biting into them whole. If you can enjoy eating the whole orange raw, it will work in this cake.
    – Steamed the oranges in a small amount of water in a microwave steamer to prevent losing the orange oil to waste water.
    – Used a tart pan with removable bottom for a lovely shape and thinner cake that didn’t need extra baking time.
    – Sprinkled the cooled cake with Grand Marnier (because holidays, and I need to use up the bottle). Almond glaze added another dimension of flavor and called out the almond flour in the cake.

    Easy, fun, always have the ingredients on hand. This cake is way too elegant for the effort it takes!

    Reply
    • Erica

      February 1, 2017 at 11:56 pm

      Thanks for all the great tips! Steaming is a great alternative – keeps more of the flavor in the oranges. Love the addition of Grand Marnier too. Yes, I’ve been meaning to post a glaze. Want to share yours? Cheers!

      Reply
  10. Archie

    October 17, 2016 at 4:32 am

    This is by far my favourite of any cakes anywhere. And it’s guilt-free, except the honey, which I keep to just enough to canel out the bitterness of the orange skins.

    So moist, one can only help but want more more more. One cake is never enough. I’ve gone to three oranges, 4 eggs, and a little more almond meal to get more leverage out of it.

    I wonder if there’s a similar cake for lemon, my favourite in the citrus family?

    Reply
    • Erica

      October 17, 2016 at 8:27 am

      good to know about the additions rising it – the eggs make sense for sure. I’ve been thinking about trying with lemon for a while. I ended up creating a lemon pound cake instead which went into my first cookbook (the SCD cookbook) in order to achieve a more “polenta” style cake. But you have me intrigued to try the lemon. Maybe when Meyer lemons start appearing again.

      Reply
    • Helen

      June 12, 2020 at 8:07 am

      Pinterest has many similar recipes using oranges or lemons

      Reply
      • Erica

        June 12, 2020 at 8:43 am

        Is there one that you trust?

        Reply
  11. mary

    August 14, 2016 at 7:43 am

    can this cake be done in sheet cake format for a large group?

    Reply
    • Erica

      August 18, 2016 at 10:19 pm

      I think it would work but haven’t tried it.

      Reply
  12. mary

    August 14, 2016 at 7:42 am

    Can the Valencia Orange cake be made in a sheet pan. I plan to make it for a large group. Any change to amounts of ingredients. The spring form version was a big hit.

    Reply
    • Erica

      August 18, 2016 at 10:19 pm

      Sorry I’m late to this reply, but I think it will work. It might take less time to bake. Good to hear the it was a hit!

      Reply
  13. joanne

    February 8, 2016 at 12:28 am

    I just made this recipe and it came out great. I love how easy it is to make with the so few ingredients. I used 3/4 cup maple syrup instead of honey, but I could have used a little less as it was a bit on the sweet side. I followed the directions to beat the whites separately and fold into the mix, so the texture was very light. What is the best way to store the left over cake to keep the longest? Can it be frozen in pieces? Thanks!

    Reply
    • Erica

      February 8, 2016 at 8:56 pm

      Not sure, about the freezing. It might get soggy, but it’s worth a try. Thanks for the tip on whipping the egg whites. How nice!

      Reply
  14. Catherine

    September 13, 2015 at 8:39 am

    I’ve made this cake twice now and love the texture and ingredients. However, it tastes very bitter, so much so that it is almost inedible. How do I remedy this?

    Reply
  15. Erin

    May 11, 2015 at 8:02 pm

    Could you tell me the measurement for the oranges once puréed? I used three small Valencia oranges and had over 1 cup as a result. Thanks!

    Reply
  16. Tali

    February 19, 2015 at 9:29 am

    *with

    Reply
  17. Tali

    February 19, 2015 at 9:28 am

    hi, when you say cool the oranges and blend, is that wigg the water they boiled in? Or do I blend only the oranges?
    Thanks

    Reply
    • Erica

      February 19, 2015 at 10:02 pm

      only the oranges

      Reply
  18. anne douglas

    June 27, 2014 at 7:49 pm

    Thank you – just made this with lemons instead and if the cake turns out as good as the mixed ingredients tasted I will love love love it – and a nice easy recipe too

    Reply
    • Erica

      June 27, 2014 at 10:01 pm

      Thanks! So good to know it works with lemons!

      Reply
  19. Shari

    April 24, 2014 at 9:20 am

    Has anyone tried leaving out sugar/honey altogether? I know it won’t be as sweet, but will the consistency of the cake be ok?

    Reply
  20. Christa Jeanne

    April 21, 2014 at 6:16 pm

    I just returned from Spain, where I fell in LOVE with orange cake, and can’t wait to whip this up!!! Valencia oranges are on sale at a local market, so I’m wondering – would the orange puree freeze well? I’m guessing so but wanted to pick your brain – thinking I might stock up. Also, would the boiling time need adjustment if I tripled or quadrupled the recipe at that stage? Thanks for your help, Erica! Love your blog!

    Reply
    • Erica

      April 22, 2014 at 11:43 am

      Thanks, Christa! I think you can freeze the puree but I haven’t tried. We do have frozen orange juice and frozen fruit, so why not?

      Reply
  21. EM-MV

    May 2, 2013 at 9:25 am

    I found the scone recipe by searching (I couldn’t see it in the recipe list) and the glaze is perfect! Thanks, I will definitely try that. In fact I will probably make the scones, and I have signed up for your recipes by email. The preface that went with the scone recipe took me back to a year ago when my son was also heading off for college. I hope your son is having a good year.

    Reply
  22. EM-MV

    May 1, 2013 at 5:51 am

    I made this yesterday following another recipe that called for an orange juice glaze on top. I love the simplicity of this cake and so I’m still looking at recipes. Next time I make it I will try this one. My question: if you wanted to amp up the citrus flavor, how would you proceed with a sauce? The one I made started with orange zest boiled for 5 minutes, drained, then add the juice from one orange + 3/4 cup sugar…which was way too sweet. Not much orange flavor, only sweet.
    Very glad to have found your website. Also planning on trying your cherry pie & crust recipe soon.

    Reply
    • Erica

      May 1, 2013 at 9:08 am

      Yes, you could add more fresh orange zest to the batter before baking. Great idea.

      Reply
      • EM-MV

        May 2, 2013 at 6:37 am

        My question wasn’t clear: I was wondering how you would make a citrus sauce for this cake (and I told you about the one I made for this cake, which sounds similar to how these cakes start, by boiling an orange). So…citrus sauce?

        Reply
        • Erica

          May 2, 2013 at 8:27 am

          Sorry, I think I didn’t read it clearly. For the sauce, which I haven’t made, I would try using concentrated orange juice instead of regular. Or, you could boil down quite a bit of orange juice with the zest in order to concentrate it. Until I try it though I won’t know. I find this cake so sweet that I don’t use a citrus glaze, but if I did I think I would try a glaze like the one I make for the lemon ginger scones on this site. Hope that helps.

          Reply
  23. Jocelyne

    March 25, 2013 at 2:02 pm

    has anyone tried this cake by substituting the eggs? I’m allergic to eggs as well as being gluten intolerant so it’s quite difficult to find baking recipes that actually turn out well.

    Reply
  24. Rachel

    March 25, 2013 at 10:15 am

    This came out amazing! I used almond milk and added some almond extract. Also, I agree that 1 cup of honey is overkill. I used 3/4 and it was very sweet to my taste. My DH thought it was perfect. I whipped the egg whites and I got a nice fluffy cake because I did not grease the aides o the springform pan.

    Reply
    • Erica

      March 25, 2013 at 10:47 am

      great changeups! I hadn’t thought to use almond milk. Love the addition of almond extract!

      Reply
  25. LydiaF

    March 16, 2013 at 11:23 am

    This was delicious. We made it last fall. Now I’m going to make it again using clementines. I love the moist, dense texture…perfect with a cup of tea.

    Reply
  26. Chanel McCoy

    January 7, 2013 at 5:02 pm

    @ Cam, egg whites are drier and yolks add moisture, so maybe you could leave one of the whites out or add an extra yolk since coconut flour sucks up the moisture? I don’t know if this works – just a suggestion. I’ve tried it in traditional recipes that I’ve decreased the sugar in as sugar adds moisture, too.

    Reply
  27. Chanel McCoy

    January 7, 2013 at 4:59 pm

    Mine is in the oven as we speak. The batter tastes good 🙂 I’m a little concerned because, after reading this, I looked at my ‘almond flour’ and it says it’s almond meal/flour from blanched almonds. Guess we’ll see how it comes out.

    One comment to Robert above: If you use a less pithy citrus, like satsumas or clementines, maybe you’d have a better result? I used 3 clementines rather than valencias as I prefer satsumas and clementines. I used 3/4 c of honey and the batter didn’t taste bitter at all, but very nice. Not too sweet, nicely orangey. 🙂

    Reply
  28. cam

    January 6, 2013 at 5:01 pm

    wow! and more wows! this was totally amazing! I used 2 organic navel oranges and whipped the egg whites as suggested. it was moist and light and it smelled totally awesome! the entire family loved it.

    my only issue is now my husband is on a low oxalate diet and so almond flour is a new no no 🙁
    has anyone tried this incredible cake using coconut flour?
    thank you!

    Reply
  29. Melissa

    December 19, 2012 at 10:31 pm

    I love this recipe. I boiled the oranges last night, and then just stuck them in the fridge…and then made the cake tonight. I tripled the recipe to make three cakes, and it came out great. Delicious!

    Reply
    • Erica

      December 19, 2012 at 11:37 pm

      wow, triple. Nice. Good to hear.

      Reply
  30. Zirah

    December 7, 2012 at 4:11 pm

    Wow, glad to have found this and the cake looks and sounds delicious AND healthy (yea!). Enjoyed reading the various comments, too.

    Reply
  31. Joy K

    June 13, 2012 at 12:29 pm

    I am looking forward to making this cake for our small group meeting next week, but I have one question before I go ahead. What size pan do you use? I have 9″ pans, and am wondering if the cake will come out tall enough. I would really appreciate your feedback on this.

    Your banana bread recipe using both almond and coconut flour is really good! Thanks for your blog, which is truly great!!

    Reply
    • Erica

      June 13, 2012 at 1:38 pm

      I used a 9 inch spring-form pan (well buttered or parchment paper on the bottom). It’s not tall with a 9 inch pan, but it’s tall enough, and the almond flour will bake through well.

      Reply
      • Joy K

        June 13, 2012 at 6:21 pm

        Thank you so much!! BTW, I made your biscotti recipe yesterday, and it is great too!!

        Reply
  32. Nissa Madrigal

    December 10, 2011 at 6:09 pm

    Started over and followed directions exactly, it turned out amazing! We love this cake. Thank you 🙂

    Reply
  33. Nissa Madrigal

    December 10, 2011 at 1:43 pm

    I forgot to remove the stem. is all lost? start over? That is what happens when you multi-task, lol.

    Reply
  34. Erica

    November 11, 2010 at 5:18 pm

    Karen, I’ll take a stab at this but I’m sure other readers have more experience than I do. Many folks who don’t eat sugar, honey, agave, use glycerin with stevia. PS 1/3 cup of Grand Marnier sounds like a lot of liquid – you might want to offset that by reducing the amount of liquid elsewhere in the recipe. Good luck!

    Reply
  35. Karen

    November 11, 2010 at 3:54 pm

    Thank you, thank you! I’ve made this recipe twice, to rave reviews, with the exception of my mom, who drooled Tantalus-like, but couldn’t partake. She’s allergic to both agave and honey (picture a dog after it’s eaten peanut butter, and add to that a phantom flea in its ear, only multiply that by hours — endless entertainment for my family; not so much for her). So for her, for the holidays coming up, I’d need to sub sugar. But I’d also like to add about 1/3 cup Grand Marnier, which is GF. Does anyone have any helpful suggestions as to how to go about this? Thank you!

    Reply
  36. DrG

    September 28, 2010 at 6:42 am

    I made this cake with half almond flour and half walnut flour, and I used 3/4 of a cup of stevia instead of honey. It came out awesome! I left it cooling on the counter and came back in to find a quarter of the cake gone!!! Guess that’s a good sign!

    Reply
  37. Foodfellow

    March 14, 2010 at 9:11 am

    For those of you that are using Splenda you may like to know that “raw honey” is a pre-digested food, it will absorb into the system without causing distress to the digestive system. Splenda is an artifical product that will only mess with the digestive system.

    Reply
  38. Kitchen Scales

    March 10, 2010 at 2:12 pm

    This looks delicious. I like the garnish… I really like any type of cake that has fruit in it. Except for the season fruit cake.. that’s disgusting. I want to try this for my daughters birthday this weekend!
    -sylvia

    Reply
  39. Erica

    February 20, 2010 at 7:26 am

    Thanks Tracey – good to hear other kinds of oranges work!

    Reply
  40. Tracey

    February 19, 2010 at 4:28 pm

    I made this cake today and it is fabulous! I used 3 tangelos instead of Valencia oranges since that’s what I had on hand. Also, I replaced the honey with 1 cup of Splenda for baking since I’m watching my sugar intake.
    Erica, all the recipes on your web site look fantastic. I can’t wait to try the almond flour crust deep dish pizza. Yum!

    Reply
  41. LG

    February 8, 2010 at 11:18 am

    Looks great – has anyone tried just orange juice for this yet? or plain flour?

    Reply
  42. LUcyRic

    January 27, 2010 at 8:05 pm

    Just to let you know, the recipe still does not include the baking soda and salt. It sounds great, but please revise the recipe for all to see in the future. I definitely plan on making this, I will look for the oranges.
    I see that you are making a paste, but I wonder if I would have difficulty digestng the orange peel with Crohns.

    Reply
  43. Erica

    January 24, 2010 at 8:26 pm

    thanks funcindi – you can set the oven temp. lower if it’s burning on the sides and bake slightly longer. Everyone’s oven is a bit different and altitudes affect baking time as well.

    Reply
  44. funcindi

    January 24, 2010 at 7:28 pm

    Beautiful & yummy cake. I separated the eggs..stirred yolks with honey, whipped the whites until soft peaks and folded them in at the end. Tried baking in a bundt pan, but didn’t cook all the way through before the sides started to get too brown. Instead bake in 2 (parchment lined) 9″ pans.

    Reply
  45. Erica

    January 5, 2010 at 5:31 pm

    Robert, sorry to hear you had these results. I haven’t experienced this problem, but I can understand that a bitter orange might cause a problem.

    Reply
  46. Robert

    January 5, 2010 at 4:04 pm

    I was very excited to try this recipe for two reasons: almond flour and boiled whole orange. The result, however, was rather disappointing, and this is due solely to the boiled orange. What you cannot avoid is that pith from any orange is incredibly bitter and this very unpleasant bitterness ruined the relatively expensive honey and flour.
    Once the Valencia season is back I’d like to try this again but this time zesting the oranges then cutting out the supremes (orange segments without membranes). This will reduce the simmering time of the orange and I would keep the water to a minimum as I will want to use all of the resulting product.

    Reply
  47. Erica

    January 3, 2010 at 4:13 pm

    Lilly, I don’t think OJ will work, but I haven’t tried it. The boiled oranges are a thick concentrate of pulp and juice, which is different than just orange juice. But let us know if you try it.

    Reply
  48. lilly flower

    January 3, 2010 at 11:51 am

    csn i mske it with orange juice instead? telll me how much ishould use?

    Reply
  49. Erica

    December 13, 2009 at 3:45 pm

    Ana, thanks for pointing that out. I somehow left out the point at which to add the dry ingredients (no editor on staff :). So that’s fixed. Really though, it doesn’t matter when you add the dry ingredients if you’re blending everything well. One thing that works well is to blend all the dry ingredients together and then add the dry ingredients to the wet, blended ingredients.
    Not sure why your batter smells – bad oranges? It’s usually pretty aromatic from my perspective, given the orange oil action in the batter.

    Reply
  50. ana

    December 13, 2009 at 11:34 am

    this batter tastes and smells awful! and why arent the salt and baking soda in the instuctions??

    Reply
  51. [email protected]

    October 14, 2009 at 3:57 am

    Oh my goodness that looks utterly gorgeous. I’ve always put off making that cake but you’ve inspired me.

    Reply
  52. susan robinson

    September 1, 2009 at 3:05 pm

    Thanks. Another question for anyone who has made this cake: I need to do a lot of cooking for a big Spanish themed event, and want to do some in advance. Has anyone had any experience freezing it?

    Reply
  53. Erica

    August 31, 2009 at 9:12 pm

    Blanched almonds have had their skins removed, usually almond flour is made by grinding up blanched almonds. Almond meal has the skins on before it is ground up. So if the flour is white then it is blanched almond flour. If it has brown flecks in it, it’s almond meal. See this post for more on almond flour: https://comfybelly.wpengine.com/2009/01/the-scoop-on-almond-flour.html

    Reply
  54. susan robinson

    August 31, 2009 at 8:54 pm

    Is almond flour anything different then ground blanched almonds?

    Reply
  55. Karen Mallaber

    August 7, 2009 at 10:18 am

    Thanks for the recipe. I have almond flour and have been unable to find a recipe for it using regular ingredients. I’m looking forward to it as I love orange.

    Reply
  56. Erica

    July 19, 2009 at 3:52 pm

    oops, I meant “find out”…

    Reply
  57. Erica

    July 19, 2009 at 1:33 pm

    I wonder why Starbucks discontinued it. I guess I’ll never found out how it tastes.
    I’m extremely flattered when anyone adds me to their blog roll or links to me – thanks for the kudos!

    Reply
  58. Can Eat!

    July 19, 2009 at 5:29 am

    What a wonderful Recipe! Now that Starbucks have discontinued their Valencia Orange Cake I’ll be using this recipe to get my fix! Thanks! Oh and I love your blog – I’ve added you to my blog roll at Can Eat! http://www.can-eat.blogspot.com 🙂

    Reply
  59. Erica

    June 29, 2009 at 9:44 pm

    Great to know. Thanks for sharing this! I’ve never used Splenda, so I’m glad it worked out.

    Reply
  60. Heather

    June 29, 2009 at 1:08 pm

    I just made this and it is fantastic. It came out of the oven about 10 minutes ago and I’ve already eaten a hefty piece.
    I used about 1/3 cup of Splenda instead of the honey and it turned out plenty sweet enough for my taste.
    Thanks for the recipe, your blog is great.

    Reply
  61. Erica

    June 17, 2009 at 9:33 pm

    The whole orange goes into the pot. I don’t peel it at all. But if you did peel it I imagine the cake would taste a bit milder in flavor since the orange peel contains quite a bit of flavor.

    Reply
  62. Steven

    June 17, 2009 at 8:05 pm

    Do you peel the oranges at any point?

    Reply
  63. Erica

    June 12, 2009 at 11:24 am

    I guess I need to go to Starbucks and check it out. I haven’t been there in a while – sounds like they’re getting gluten-free, maybe?

    Reply
  64. Beth

    June 12, 2009 at 11:02 am

    Thanks for the recipe! Starbucks has that new gluten free valencia orange cake, too!

    Reply
  65. Erica

    June 12, 2009 at 7:37 am

    Thanks 🙂

    Reply
  66. Karen

    June 11, 2009 at 8:53 pm

    I just discovered you blog and wanted to say it is lovely. The photos are especially nice. Thanks for all the great recipes, I can’t wait to try donuts, curry chicken salad, lemon freeze pie and cheesecake!

    Reply
  67. Kelli

    June 10, 2009 at 12:02 am

    This looks so absolutely delicious. I love moist cakes and with the orange spin, yummy!

    Reply
  68. Jeanine

    June 9, 2009 at 6:25 am

    What a fantastic looking cake! Love the orange colour too. Great job!

    Reply
  69. Anon

    June 9, 2009 at 5:14 am

    I think Starbucks copied this recipe for their gluten free Valencia orange cake. 🙂

    Reply
  70. Julia @ Imagelicious

    June 8, 2009 at 8:03 pm

    Thank you very much. I’m hoping to make this cake in the next couple of weeks if nothing changes.

    Reply
  71. Erica

    June 8, 2009 at 7:54 pm

    I think it would be fine to use maple syrup but I haven’t tried it – let me know how it goes. Valencia can be somewhat seasonal – so any orange can be used. Valencia oranges are a bit on the big size, about the size of naval oranges, so if you use a smaller orange, you may need 3 or 4 of them. Hope that helps.

    Reply
  72. Julia @ Imagelicious

    June 8, 2009 at 6:34 pm

    This sounds delicious. Can I use regular oranges? I am not sure if my local supermarket carries Valencia oranges. And also would Maple Syrup work instead of honey? Unfortunately, honey is one of a few ingredients that I can’t eat.

    Reply

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    Thanks, Jennifer!!
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    I really like this recipe and it was perfect for St. Patrick’s Day dessert! The texture is so smooth. It…
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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Mint Avocado Pudding
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