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Orange almond cake

  • 3 hours
  • 50-60 minutes
  • 1x 23cm cake
Orange almond cake

This cake prepared from cooked oranges is incredibly moist with a slight bitterness that's a welcome change in a cake. It like it served warm, accompanied with a thick Greek-style yoghurt.


  • 2 large oranges, unpeeled
  • 6 eggs
  • 1 cup caster sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon baking powder
  • 3 cups ground almonds
  • about ¼ cup icing sugar to dust


  1. Place the unpeeled oranges into a saucepan. Cover with water and simmer for 1 hour. Drain and leave until thoroughly cold.
  2. Preheat the oven to 180ºC. Grease and line a 23cm cake tin with baking paper.
  3. Cut the cooked oranges into quarters, remove the pips and place in a food processor fitted with a metal blade. Process until finely chopped. Add the eggs, sugar and lemon juice and process for 1 minute.
  4. Add the baking powder and ground almonds and pulse only to mix. Do not over-process.
  5. Pour into the prepared cake tin.
  6. Bake in the preheated oven for 50-60 minutes until golden in colour and a cake skewer inserted comes out clean.
  7. Stand in the tin for 10 minutes before turning out onto a cake rack to cool.
  8. Sift over a thick layer of icing sugar. Heat 2-3 metal skewers over a gas flame and when red hot, drag through the icing sugar to make toffee stripes or a diamond pattern.

Cooks Tips

- Ground almonds, also known as almond meal, should be kept in the freezer like other nuts to prevent them becoming rancid. - Sweet navel oranges are delicious in this recipe.

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