Orange and almond cake with orange syrup

Serves 4
Preparation time
Cooking time


  • 3 medium oranges
  • 6 eggs, separated
  • 225g caster sugar
  • 200g almond meal
  • 1 teaspoon baking powder
  • 1 orange
  • 125g caster sugar


  1. Preheat oven to 180ºC
  2. Lightly grease a 23cm high sided spring form cake tin
  3. Line the bottom with baking paper
  4. Place the clean, whole oranges in a large saucepan, cover with water and bring to the boil
  5. Simmer for 1-1½ hours or until soft, adding more water when necessary
  6. Drain the oranges, cut into quarters, discard any seeds, and puree in a food processor
  7. Allow to cool
  8. Whisk the egg yolks and sugar together in a large bowl until pale and creamy
  9. Mix in the pureed oranges, almond meal and baking powder
  10. Whisk the egg whites until stiff and fold gently into the mixture
  11. Pour the mix into the spring form tin and bake for 1 hour, until firm to touch
  12. Juice the orange, strain, then place into a small saucepan with the sugar and place on a low heat
  13. Stir until the sugar dissolves and simmer until syrupy
  14. Gently poke holes all over the top of the hot cake with a skewer and then spoon over the syrup
  15. Allow to cool in the tin
  16. Serve with thick natural yoghurt

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