Subscribe to Newsletter

RECIPE: Orange & almond cake

Because sometimes you just need a piece of cake ...


It's oft been said baking is like therapy. So if you're stuck at home in isolation, or just feeling a little bummed out right now, pick yourself up with this delicious, easy-to-make, orange and almond cake.


This Sephardic Jewish recipe makes good use of all those sweet, juicy oranges that are currently available, and is also dairy and gluten free, so is perfect for just about everyone. 



  • oranges, washed
  • 250g caster sugar, plus extra for dusting
  • eggs
  • 250g almond meal
  • 1 tsp baking powder
  • icing sugar, to serve



1. Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours. Drain, allow to cool to room temperature, then puree. This step can be done ahead of time.

2. Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper.

3. Beat the eggs and caster until well combined.

4. Stir in the orange puree followed by the almond meal and baking powder.

5. Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean.

6. Allow to cool in the tin. Dust with icing sugar, cut into slices and serve.



Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | 1 teaspoon equals 5 ml; 1 cup equals 250 mls | All eggs are 55-60 g, unless specified.


Click here to read the latest issue of traveltalk Click here to read the latest issue of traveltalk
Published: 29 July 2020

comments powered by Disqus