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Orange & Almond Cake Recipe

An excellent cake, based on a Sephardic recipe, and popularised by the excellent food writer Claudia Roden.

Here is our easy to make version, still retaining an excellent flavour. Most of the work can be done the day before, if necessary, and unattended.

A cheaper version, but still more than satisfactory, can be made by substituting the ground almonds for ground rice, and adding half a teaspoon of almond essence (not almond flavouring).

During their short season, you can use Seville oranges with success - but you will have to extract more pips, and increase the sugar level to 250g/8 oz.

If you enjoy cooking take a minute to look at - learn how to make top-class dishes from beginners upwards.

Key Features

  • Suitable for Vegetarians


For 8 generous helpings:

600g/1 lb. 4oz Oranges (this will be 2 or 3 depending on size)
5 large Eggs
210g/7 oz Caster Sugar
200g Ground Almonds
1 rounded teaspoon (5ml) Baking Powder
1 large pinch of Salt
15g/½ oz Butter – at room temperature

Equipment: a loose bottomed cake tin of around 20cm/8 ins. A food processor.


1. Wash the oranges and remove the small stalk section.
2. Put these in a deep saucepan, cover with water, bring to the boil and simmer for around 2 hours – or until the oranges are very soft.
3. Strain these and allow to cool, until you can handle them.
4. Cut them in two, being particularly careful, as the interior juice might still be quite hot.

☺You can prepare the recipe ahead of time to this stage, and keep the cooled oranges in the fridge overnight.

5. When you are ready to make your cake, heat an oven to 180ºC/Gas 5.
6. Remove any pips if there are any from the oranges, and process the whole oranges until you have a fairly smooth mixture.
7. Smear the butter all over the base & sides of your cake tin.
8. Beat the shelled eggs and sugar together in a large bowl, until smooth.
9. Add the ground almonds, baking powder, a large pinch of salt and the liquidised orange pulp.
10. Mix this well together until you have a smooth mixture.
11. Pour this into the cake tin and place this on a baking tray, in case the tin leaks.
12. Bake in the centre of the oven for 55 to 65 minutes – depending on the accuracy of you oven. A sharp knife inserted into the centre of the cake should come out clean.
13. Cool the cake, before turning it out onto a cooling rack.

Serve when completely cold, perhaps as part of Tea, or as a dessert with ice cream.

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Delicious & Easy to Make
Delicious & Easy to Make