Orange & Almond Cake


  • 2 large oranges
  • 6 medium eggs
  • 250g/ground almonds
  • 250g. castor sugar
  • 1 teas. Baking powder
  • 1 tbs. grated orange rind
  • 1 tbl. Orange blossom water
  • Butter and flour for cake tin preparation

Serves 12


  • Wash and boil the oranges with the peel on in a heavy based saucepan in 5cm/2” water with lid on for 2 hours or in a small pressure cooker for 30 minutes.
  • When cooked, cool oranges.
  • Preheat Oven to 190 degrees.
  • Halve oranges, cut in 1/4s and remove pips. Place fruit in blender and whizz.
  • Beat eggs separately in a large bowl; add oranges with all other ingredients.
  • Mix thoroughly.
  • Lightly butter and flour cake tin. Pour cake mixtures into tin and bake in the oven for 1 hour.
  • Test with cake skewer and if the mixture is still a bit too moist continue baking for an extra 10 minutes or so.
  • Cool cake completely before inverting from the container onto a serving platter

Tasty TipThis cake is beautiful on its own but if you want to give it a special presentation, try this idea. When the cake is cool pour over the top a simple lemon glaze allowing it to drip down the sides and top with toasted almond slivers.

Lemon Glaze – 2 cups castor sugar; 1/3 cup fresh lemon juice. In a saucepan, heat ingredients until the mixture become thickened. Pour on to cake immediately.

Healthy HintServe this delicious cake with a big dollop of honey yoghurt.