Orange and almond cake recipe : Food Safari : SBS Food

01 May 2012 03:33 AEST

Catherine

Ashburton

Beautiful Cake

Followed the recipe ingredients exactly - but looked at comments and covered top with foil after about 45 minutes. Also changed water half way through boiling process. Cake was cooked after about 65 minutes in 20cm tin at 180C. Left in oven to cool. Covered top with curled white chocolate and served with orange sauce and double cream. Have also made 1 doz cupcakes with the mixture - app 50 minutes at 180C. Cake keeps beautifully and is now a family favourite. Limes could be a variation.

30 Apr 2012 11:30 AEST

Mel

Melbourne

Follow the recipe

Line tin. Use fresh oranges-I followed all instructions and have a gorgeous cake!! I let it cool down in oven after cooking time complete. Citrus flavours are zingy and fresh. Oh and FYI people Aldi now sells almond meal FAR cheaper than Coles/Woolworth's. Let oranges cool beforehand or if they are warm they'll 'cook' eggs a bit and cake might taste eggy!! Moist and delicious...off to buy more oranges!!

20 Apr 2012 08:16 AEST

Michelle

Melbourne

YUM!

I used raw castor sugar which gave a nice depth of flavour against the bitterness of the orange and pipless navels. Greased AND lined my tin with a 5cm collar above the lip PLUS covered the top in foil which stopped the over browning top. I've found the cake continues to cook after removing it from the oven and is best left to cool in the tin. Once you've tweaked your oven times this is an easy as no fail absolutely divine cake. Love it served with a dollop or 2 of king island double cream :)

19 Apr 2012 06:27 AEST

Margherita

Fremantle

Orange and Almond Cake Recipe

I made this cake today - covered the top so it did not burn. Unfortunately the bottom and sides were badly burnt, perhaps 190C is too hot?. Have cut away bottom and sides and internally the cake is perfect it just does not present well

16 Apr 2012 02:57 AEST

Dara Gellman

Toronto, Canada

Perfect with a few changes

I made this cake recently for Passover and even family members who groaned at the thought of another stodgy passover cake (which unfortunately they often are) ate this cake with gusto. After reading other reviews, I decreased the sugar to 200 gms, changed the orange boiling water after one hour, and I also split the eggs whites and yolks, beating in the yolks to the mix, then whipping the egg whites and folding them in. The cake was a perfect ! Also, line your tin!

08 Apr 2012 04:46 AEST

Julie

Kingscliff, Australia

Batia's Orange and Almond Cake

Hi Batia My friends and I just loved this cake. So easy. I just left the oranges sitting in the cooking liquid overnight after boiling, too lazy to do anything else with them and made the cake the next morning. Love how easily they just blend in with the eggs. Thank you, cheers Julie

21 Mar 2012 05:30 AEST

Jan

Burpengary

Orange Almond Cake for Wedding

Cakes worked a treat. Didnt stack them, just sat each alone, per brides request.. Made 3 times the mix and only took about 2.5 hr to cook. For those wondering the weight of two oranges, found another rec that stated 12oz. Coated the orange cake with cream cheese frosting, it worked fine, ganache on the mud cake and fondant on the fruit cake. Sorry to hear you guys disagree.

09 Mar 2012 01:38 AEST

KAP

Sydney

Question

LizzieM Did you use any water with the oranges or just straight into the bowl?

06 Mar 2012 03:25 AEST

LizzieM

Ascot

delicious and moist

So easy to make. Instead of boiling for 2 hours, put the 2 oranges in a bowl with a plate over the top and microwave on high for 12 to 13 mins. Process the oranges with all the liquid in the bottom of the bowl.

06 Mar 2012 11:43 AEST

Nette

Kinglake

Fantastic

I read the comments. Changed the water after 1 hour, segmented the oranges when cool and gently scraped the pith before squishing. Made one with Navel oranges and one with Valencia. I am now very popular with my daughter (birthday cake), my husband and my workmates!

04 Mar 2012 06:06 AEST

tinaD

NT

Boil oranges 2-3 times

I have made this before with 3 mandarines and was lovely, but definately should boil for a half hour and then refresh the water, even do this twice, with total boil time of 2 hrs. It gets rid of the bitterness factor. Also nice with 3/4 can of cocunut milk and 1/3 cup of toasted cocunut, for added indulgence, and still very healthy! (reduce sugar to 200g,) and dust tin with the castor sugar- as well as on batter before cooking- ad tin foil over cake at 30mins to reduce burn factor on top. Yum

29 Feb 2012 05:22 AEST

Ashvini

Malaysia

Burned but still beautiful!

My cake turned out fine, except for getting a little too brown on the top, but I'm going to cover it with foil and give it a go! Even with the browning on top, the cake was gorgeous! Thanks!

27 Feb 2012 07:03 AEST

Jan

Burpengary

Orange Almond Cake

My daughter is getting married in two weeks and she doesn't want a 'wedding cake' A number of guests have a variety of dietary requirements, this will be the top tier, hope icing will go OK with it, maybe ganach. Bottom is Missississippi Mud. (will sneak a fruit cake in too) Thanks to all for their tips. Wish me luck.

25 Feb 2012 09:54 AEST

Stella

Durango, Colorado USA

Replace with Clemintines

I have the same recipe however I did use clementines instead. I would like more Gluten Free Recipes

18 Feb 2012 11:53 AEST

Kiki

Zetland

Little adjustments, now its perfect.

I made this cake 3 times. I have now perfected the cake by making sure I use oranges that are not too large (large naval oranges makes the cake too moist) and reduced the sugar to 200 grams. It's totally sweet enough. Served with a little mascaporne and blue berries on the side, heavenly.

17 Feb 2012 06:51 AEST

Danny

Parramatta

Terrible!

My wife just made this, and it tasted terrible! She spent a lot of time and effort for a cake that was disappointing and just too much work. Definitely won't be doing that again. Boiling the WHOLE orange????? Even after 2 hours it was bitter.

15 Feb 2012 01:40 AEST

bayteey

WA

Nice Cake!

The cake turned out fantastic! I used 2 big navel oranges and 100gm of light brown sugar as I didn't have caster sugar. The sweetness of the cake was just nice. I removed the pits in the orange so there was no bitterness at all. The cake had a nice tangy flavour to it. The only downside was that the cake browned too quickly after 40 min in the 160 degree oven. I covered the top of the tin with baking paper and it seemed to stop the browning.

11 Feb 2012 12:54 AEST

Kierann

Rosebud

Boiling oranges

I have made this cake before and found it bitter - I was really disappointed as this is my favourite cake of all time. I read somewhere that if you boil the oranges for one hour and then refresh the water and boil for another hour it decreases the bitterness. I tried it and it worked. Beautiful.

06 Feb 2012 11:13 AEST

Suellen

VIC

Awesome cake!!

The cake turned out beautifully! I am happy for the result.

30 Jan 2012 02:14 AEST

Helen McDermott

Leicestershire, UK

Frozen

Can this cake be frozen? As it takes some time to make, it would be beneficial for me to make in advance and freeze.

29 Jan 2012 02:55 AEST

Katya

Melbourne, Vic

Orange and almond cake

Made this recently after watching a re-run of the Jewish recipe. Delish!!!!!!!!! Mind you reading the comments and getting all the tips from other commentators beforehand has helped enormously. Removing the pith was a definite go-er as was the oven temp recommendation and baking paper lining. I mixed everything in a food processor. Hope more Jewish recipes are forthcoming. Todah.

29 Jan 2012 02:47 AEST

Marlene

Portland

Just trying-orange cake

Have just started to cook oranges. Shall let you how I get on. I saw the recipe on Austar and it looked delicious. Cant wait till oranges are cooled and i can try it.

23 Jan 2012 04:01 AEST

Annonymous

WA

Orange and Almond Cake

The cake came out extremely moist however I wasn't too sure on whether or not i hate completelely cooked out the bitterness of the oranges. I ended up using 2.5 small oranges and I made my own almond meal using raw almonds with their skin on for extra fibre. I wish the recipe specified whether the eggs were medium, large or extra large

10 Jan 2012 05:08 AEST

Nelson

Toronto, Canada

This cake is a hit.

I made this cake three times and each time it disappeared quickly and I ended up sharing the recipe each time. I use three navel oranges, add an extra egg and bump up the almonds to 300 grams so it can fill my spring form pan. I take raw almonds and put it in the food processor to grind up into meal. Cheaper that way. I leave the dark outer part on the almonds before grinding and serve the cake with fresh whipped cream with a bit of vanilla and sugar. Delicious.

24 Dec 2011 10:44 AEST

Terry

Shepherd's Bush

Orange & almond cake

Deelish. And very simple to make. Has anyone tried to make it with pears or apples? Would that work on principle?

23 Sep 2011 02:45 AEST

Bev May

Mayfield

Orange & Almond Cake

Could you tell me please what is teh advantage or not or boiling the oranges for 2 hours??

14 Aug 2011 09:46 AEST

Shapiro

VIC

Refreshing cake!

I made this exact to the recipe but cooked oranges for only 1 hr and baked at 190C at 45 minutes. The cake came out of the tin in perfect shape. I used almond meal (expensive) in the recipe as suggested, but I will be trying this again with flour next time.

09 Aug 2011 02:43 AEST

Michelle S

ALBION

Loved it

Made this for a birthday party and everyone loved it. Sooooooooooo moist. I didn't simmer oranges for 2 hours as the recipe said. I did for 1.5 hours and in a fan forced oven for 170 degrees c. You could get away with simmering oranges for 1 hour as other recipes for orange and almond cake state. Will try fiona from coburg norths idea of in the microwave for 20min without changing the water. I didn't find the cake bitter at all.

07 Aug 2011 11:44 AEST

fiona

coburg north

BRILLIANT!!!!! 5 STARS

The taste and look make it look complex but oh so simple. One trick I use to make sure it's not bitter is to microwave the oranges for 10min then change water and microwave for another 10min put in cold water till you can handle them remove pips and off you go, works a treat.

06 Aug 2011 10:30 AEST

Nyssa

HOPE ISLAND

EASY & DELICIOUS

I have this cake baking in the oven right now, again! It is super easy, absolutely delicious, moist and it is now my favourite cake - ever! I steam the oranges in a rice cooker (with tray insert) until soft, usually about an hour. In a fan forced oven, I set the temperature to 170C. Dust with icing sugar. A real crowd pleaser.

03 Aug 2011 05:38 AEST

Susanne Collins

Warners Bay

Orange and almond cake

I made this in a food processor. I used three small navel oranges. I really love it!

02 Aug 2011 02:39 AEST

Brigitte

Applecross

Try cumquats /

have made this receipe often with cumquats from the garden and is equally as delicious.

01 Jul 2011 09:12 AEST

Toni

Grindelwald

yum

This cake is so tasty and deliciously moist and with King Island vanilla bean yoghurt on top it is truely amazing.

30 Jun 2011 08:31 AEST

DVORAH

REDLAND BAY

FAVOURITE

I was given this recipe several years ago, without knowing its origins. A moist. low fat and gluten free treat that does not last long in our family fridge! Has wonderful taste, for an easy recipe-I was surprised the first time that the oranges would be pulped.

27 Jun 2011 09:50 AEST

Mick

Sydney

Cancel that

Great recipe. Really adaptable too. Used four small navel oranges and just threw in a bit more almond meal and sugar. Blender exploded when I was demolishing the fruit so threw it in the magic bullet and used electric beaters to make the mixture super creamy and smooth. Got a smaller cake and two ramekins out of the mixture, with about an hour cooking time on 190 (switched from fan-forced to conventional - and threw some foil on top -when they went brown within five mins). A hit with vanilla IC!

27 Jun 2011 02:05 AEST

Mick

Sydney

How much oranges?

I have some small navel oranges I want to use up by making a couple of these cakes. I'm thinking three of them will equal two normal-sized oranges, but does anyone have a measurement I should aim for once the pump etc is blended?

27 Jun 2011 10:02 AEST

donna oakford

lutana hobart

rising advice

I made this cake on the weekend, it was delicious but was more like a pudding than a cake, it did rise a little but not like the illustrated one & I put in 2 teaspoons of baking powder. I did everything as set out except I put it together in the blender as I don't have a hand stick one.

16 Jun 2011 04:15 AEST

Tanya

Wollongong

Dress it up

I've made this recipe substituting 2x oranges with 4x Mandarins then cut into small squares (or it is dense enough to use a cookie cutter if you want circles) and cover each cake in a dark chocolate ganache. Makes very delicious and very fancy little jaffa cakes if you want to impress!

09 Jun 2011 04:21 AEST

Annie

Tinderbox

Great Mistake

I misread the recipe and only poured the boiling water over the oranges and didn't boil them for 2 hours. Another time I substituted mandarins for oranges, liked it better. Everyone love it.

29 Apr 2011 07:08 AEST

Joseph Berzi

Forster NSW

Exellent

26 Apr 2011 04:08 AEST

Trish

Gymea

Very delicious

Made this cake for Easter. Beautiful tasty cake, everyone liked it. My only problem was that it did not rise as indicated in the picture. Is there anything you can advise me regarding this? I followed the directions, used the correct size cake tin and correct temp.

26 Apr 2011 04:05 AEST

Melanie

CanningVale

Rosemary- Sugar alternative

Beautiful cake! rosemary if you add 'xylitol', one for one as sugar it sweetens it beautifully but is diet and diabetic friendly :) Xylitol is a natural low gi made from corn and birch wood so it isn't artificial either.

22 Apr 2011 10:07 AEST

njn

Caulfield South

Save yourself 1 hour and 50 minutes

Just microwave the oranges for about 10 minutes!

19 Apr 2011 02:33 AEST

Mel Peci

Applecross

Give me the recipe!!!

I've now made this part of my "staple" recipes. Every time I make it it tastes superb and they ALL want the recipe. I don't sprinkle sugar on top because I find that it "blackens" the top of the cake. I don't want to say to much but it would have to be one the best ever cakes.

11 Apr 2011 03:37 AEST

Heta

Melbourne

Without Eggs

I made this cake yesterday without eggs, i substituted it with 4 tbls of butter 1 tbls of vinegar and 1 cup honey and so lesser sugar was added. honey and butter worked very well to replace eggs. end result was delicious.

07 Apr 2011 02:41 AEST

Trudi

Canberra

Easy amd delicious

I made this for bookclub last week - boiled the oranges on Monday night, made the cake on Tuesday night and served it with Southcape vanilla yougurt on Wednesday night to great acclaim as part of a 'Moroccan feast' themed bookclub dinner. I also thought that the cinnamon adn honey yougurt would go with this very nicely and the tartness of yogurt balances the sweetness well.

07 Apr 2011 02:13 AEST

Rosemary

Lockleys, SA

Cake recipe above

Anybody have a natural alternative to the sugar. I am insulant resistant all the other ingredients tick the boxes except the sugar. I am not supposed to have artificial sweeteners because of the chemicals in them.

28 Mar 2011 05:25 AEST

Rosemary Martin

Bentleigh

Coeliac diet people can enjoy this cake

I have made this cake several times over the last few years. It is utterly delicious and so easy, and so diet friendly for the coeliac diet people.

19 Mar 2011 11:15 AEST

Georgie

Bondi

HELP!

In view of Pessah approaching, this recipe sounds excellent as it contains no flour - how could you adapt this cake without the baking powder?

18 Mar 2011 12:43 AEST

Francis

Campbell

deeeelicious

this cake was really yummy and easy to make and even better served with ice cream

13 Mar 2011 05:32 AEST

amanda brian

bexley

orange and almond cake

Line the springform pan with baking paper and don`t dust with sugar and it won`t stick .Also much better if baked the day before it is needed - too moist otherwise .

08 Mar 2011 04:37 AEST

Clarence

Toowoomba

Delicious

I blended the oranges then added them to the sugar/egg mixture in my regular mixmaster. Common sense, really!

28 Feb 2011 12:02 AEST

Annapoh

caulfield south

no fuss straight forward

So yummmy.Make 2 in a week apart.My Duaghter classmates and my last night dinner guests just love it.Going to make another when my daughter come back from camp next week. Not forgetting the almond meal and orange has sugar content. The only ingredient i change is instead of 250g of caster sugar,I put 200g of raw caster sugar.That was perfect.Not too sweet.

24 Feb 2011 06:33 AEST

pam

kenmore

very eggy

I made this cake & found it to be really easy, but it tasted far to eggy. I was told by someone to use a lot more almond meal. Will this make a difference.I want to make it again & as it's not a cheap cake to make I want to get it right. Most of the last one ended up in the bin.

15 Feb 2011 05:39 AEST

Prue

Chermside

Yum-o

I have made this recipe 3 times it's so simple but tastes and looks pretty darn fancy. I dust it with some brown castor sugar and this gives it a chewy sugary top that makes it a bit sweeter too.

12 Feb 2011 08:11 AEST

Lillimar

Adelaide

Sticky bottom

I've just made this cake for the second time. When the cake had finally cooled and I removed the top of the springform baking tin, to my disappointment, the bottom of the baking tin was firmly attached to the cake! This did not happen the first time I cooked the cake. I had to lever it off with a knife. I know it won't change the delicious flavour and excellent texture, but it now resembles an up-side-down cake. What did I do wrong?

31 Jan 2011 11:51 AEST

Pearl

Wahroonga

Awesome recipe!

Loved the recipe and the cake! Amazing! Read all the reviews and did a couple of things differently - 1)boiled the oranges with 2 tsp of castor sugar and did not drain but dried up all the water...2) used only 3/4 of the batter in the cake tin as it did look like a lot , put the remaining in cup cake moulds - turned out absolutely divine! Will definitely be making this cake soon...

20 Jan 2011 09:12 AEST

Ruth Molnar

Indooroopilly, Queensland.

Quick version adaptable for diabetes

Microwave the oranges, lanced to prevent explosions, in a covered glass bowl, for 20 minutes, then cool in fridge, until cool enough to touch, Remove the pits after cutting the fruit roughly, then blend in bursts. Then add in half the castor sugar, or Splenda in equal volumes to that given for castor sugar. Empty the puree into a mixing bowl, and then put the eggs with the rest of the sugar into the blender for a quick burst. 3 loaves from triple quantities. Freeze in bags for emergencies.

19 Jan 2011 12:51 AEST

Ivan Juric

Sydenham

superb

Use valencia oranges, I also make a chocolate sauce to garnish....in a double boiler melt dark chocolate add some cream and vanilla essence....superb recipe...

18 Jan 2011 08:16 AEST

Joe

Cranbourne

So simple yet so tasty

I have made this cake a couple of times now and it is fantastic. I have used valencia and navel oranges and both times I have had no bitterness just a wonderful orange and almond flavor.

13 Jan 2011 10:24 AEST

Anna

Plenty

Try this!!

I have made alot of orange recipes with whole oranges and the best advice I can give is to try this. After cooking and cooling down the oranges, open them up and remove the pips. This tends to give the bitter taste. I also reccommend adding a little more almond meal to recipe.

03 Jan 2011 04:41 AEST

Martina

Ireland

Very bitter

I made this cake yesterday. It looked lovely, evenly risen and browned. However, it tasted like marmalade and after a few slices, I threw the rest of it out. I used 2 Navel oranges and it was very bitter and I couldn't taste the almonds at all. I felt it was disappointing as it was not a cheap cake to make. Any advice on where I went wrong?

11 Dec 2010 11:49 AEST

Wim

Kingston

Winner!

Everyone wants the recipe. Say no more!!

28 Nov 2010 11:11 AEST

Mrs Cook

Castle Hill

delish dessert

I don't think it was stolen from Claudia Roden as it sounds like a very old recipe. Perhaps the lovely Claudia simply brought it to wider public attention?

15 Nov 2010 10:23 AEST

dean

perth

cake

i made this cake and also use some crushed pineapple in the mix,wow my indian frien who is a total vego had a slice ,even after i told him there were eggs in the mix

07 Nov 2010 09:16 AEST

Col Wickham

Orangeville

Sounds better than it tastes

After salivating through that episode my wife & I had to give the Orange & Almond cake a whirl. My wife can cook cakes and we always have one sitting under glass on the kitchen bench. The O&A cake is still sitting there because 1 slice is more than enough. So moist you could eat it through a straw, it has a most un-cake like texture. In fact un-food like. Definitely a different taste sensation, but not a sensational taste. I'm now googling a proper orange & almond cake recipe to replace this one

02 Nov 2010 02:37 AEST

sauce

tas

bitter!

hmm I dont know what I did wrong.......but this cake was soooo bitter! I used navel oranges, maybe they were lemons with an orange coat!

01 Nov 2010 06:55 AEST

Suzanne

Mooloolaba, Qld

Life Saving

I was about to make a cake with similar ingredients for a special Melbourne Cup luncheon when I realised a food processor was required which I no longer owned. This receipe saved the day using my blender. The cake was a great success and I'm sure my mother in law was looking over my shoulder telling me I should be using a good Jewish receipe.

31 Oct 2010 08:39 AEST

Chelke

Westleigh

Easy, tasty and looks good..what more do you want?!

This was superb! Yes it did brown up (but nothing the icing sugar couldnt fix)so will line the tin next time but was moist and delicious after 1hr 10 at 190 in a fairy fast oven.

31 Oct 2010 10:47 AEST

Barbara

Adelaide

it looks like a great recipe

Thanks again Food Safari, I love your show every week and I am in the process of making the almond orange cake today. It is so easy and delicious. My friends have also ask me if I could make one for them, and I will. It is so wonderful to be able to make all those different foods from all corners of the world.

30 Oct 2010 08:13 AEST

Valle Cukeric

Riverview, Sydney

Fantastic Recipe!

Have made it many times, & every time....its a winner! This time.....I am up early & making it for my husband to take on his bi-annual trout fishing trip with the boys. They look forward to fresh trout for dinner followed by Orange Almond Cake. Happy fishing boys.....bring some fresh fish back for me!!!

29 Oct 2010 10:02 AEST

Carol Marcinkus

Bargara

Recipe

I missed the preparation of the Orange & Almond Cake - can you tell me if you use the "complete" orange in the mix including the skin of the oranges. Love your show

28 Oct 2010 10:27 AEST

Fiona

Kurunjang, Vic

Orange and Almond Cake

thank you again food safari, this cake is truly heaven, and i must say, i have no problem letting the kids over indulge on this cake, much healthier than chocolate, biscuits and donuts. cheers.

28 Oct 2010 08:17 AEST

wendy Brodhurst

north narrabeen

oranges

you can microwave the oranges. Quarter 2 oranges and place them in a microwave safe dish. Cover with a lid and cook on high 100% power for 4-6 minutes or until soft. Have made it this way for years.

10 Oct 2010 07:36 AEST

lyn mcerlean

everton park

OMG

Heaven in a cake! cooked twice this week! have had rave reviews and requests for the recipe!! cleaned out and disgarded the pith that I could scrape out (used navels) and sprinkled the top quite heavily and cooked in flat slice tin. exceptional. I dont have a blender just used the tupperware happy chopper with no dramas!

10 Oct 2010 11:14 AEST

lou

Avoca Beach

Out of time

I've been making this beauty for some years, but I pressure cook the oranges. I never would remember to be prepared 2 hours ahead!

04 Oct 2010 12:13 AEST

Stephanie Young

Trigg

Amazing

This is the most amazingly yummy cake I have ever tasted. My family love it and always ask me to cook the Jew Cake as we call it!! Just diviine!! Stick to the recipe and instructions and it is perfect every time! Joy!

30 Sep 2010 05:24 AEST

Julieanne

Sydney

Oh, and...

I also microwaved the mandarins for 10 mins to save time as suggested in comments, worked fine.

30 Sep 2010 05:23 AEST

Julieanne

Sydney

Num nums!

Just made this cake today, so easy and moist and yummy! Num nums... I varied it a little by using 3 mandarins & removed seeds & pith as suggested. I think my husband will love it :D I also added a little shredded coconut and used hazelnut meal instead of almond, and topped the cake with silvered almonds before baking. I never follow recipes to the letter for some reason :-P :-)

16 Sep 2010 01:01 AEST

lynda

Malvern

Boiling oranges

Does the oranges need to be cooked for 2 hours really. That seems long

10 Sep 2010 09:52 AEST

Jo

Ryde

Amazing

Delicious, moist and to my surprise gluten-free too! My colleagues swore I bought it from a shop.

26 Aug 2010 01:45 AEST

Louise

Kent UK

Wow

I got asked to make a cake for a friend that can't have gluten, she said orange and almond so I searched the net and came across this recipe. Thought I would give your recipe the first trial.... no need to try the others this is fantastic. The best thing is everyone likes it from my 1 and 2 year neice and nephew to my husband who can't stand almonds!!! I am taking the baby versions around to my friend tomorrow as she is having lots of kids coming... the portions will be fairer!!! Yum!

24 Aug 2010 12:48 AEST

the chef

middlemount

very good

well i thought it was perfect... the type of oranges do make a difference and i also used 200g of caster sugar.. i would recomend to all

19 Aug 2010 01:04 AEST

Noosa52

Mandurah

Easy

Same as Joan, I have done this in my food processor with the blades. i just put everything in, also leaving the oranges, not too sqeezed, and baked slowly in a fan forced oven. I am a coeliac, and this is orange cake is fantastic

07 Aug 2010 10:01 AEST

jack

adelaide

try harder

you should cook with sun and love, not doom and gloom, try again with smaller oranges

06 Aug 2010 04:47 AEST

anna

adelaide

needed longer cooking

needed to cook longer but lowered the oven temp

28 Jul 2010 01:30 AEST

Margie

Leichhardt

orange and almond cake

Problems encountered: cooked at 160 degrees, fan forced for 1hr 10mins. Although cake was ready at 1hr. Oven had been preheating for 15mins prior although you'd only need it to preheat for 5. Despite 2 layers of baking paper around the sides (with tall sides) and bottom, cake still browned in those areas. To prevent further browing i light covered the top with aluminium foil. I checked on cake at 20mins & 30mins.Next time i would lower the temperature to 150, check after 15mins, bake til ready.

28 Jul 2010 01:25 AEST

Margie

Leichhardt

orange and almond cake

I think the oranges used make a difference. The sweeter the better, and also means less sugar used. I used 3 smallish oranges. I whipped egg yolks & sugar together to pale, creamy yellow colour. I whipped whites separately to soft white peaks. I added oranges to yolk/sugar mix, drop of almond essence and almond meal. Mixed that all up. Then folded egg whites into mix as last step. After pouring batter into the tin, i put on flaked almonds.

28 Jul 2010 01:17 AEST

Margie

Leichhardt

orange and almond cake

I pretty much made this cake over two nights. First night boiled the oranges for 2hrs and let them cool overnight. Definitely makes cutting it up easy when it's cold and very easy to handle. I removed all the pith (white bits under the skin which make it bitter). Then the following night, i made the cake (and let it cool and set overnight). I reduced the amount of sugar to 200g (i used one cup of caster sugar). I also used what were labelled as "sweet navel oranges" from my grocer.

11 Jul 2010 03:43 AEST

Joan

NorthEast,USA

Fabulous recipe

This cake is easy, great flavor and it freezes quite well. Working on an outdated browser I cannot click on the 5 stars it deserves! I put everything in my power blender and it couldn't be easier to prepare.

09 Jul 2010 02:34 AEST

Vicki Smith

Ipswich

Delicious

Made this cake last night and its delicious...Its perfect cake for celiac all you need to make shore its wards baking powder,and pure icing sugar..I baked it in 160 fan forsed for 1hr20min..Its a must to try..

21 Jun 2010 08:08 AEST

Sibongile

UK

That looks delicious

I am going to make this cake today, and going to buy almond meal.Thanks.Do you have the interwoven bread recipe , i love that too, the one that is on the web page/

19 Jun 2010 03:48 AEST

adam fingerfoody

murrumbena

let cool

Great cake only thing to keep in mind it is best to let the cake cool in the tin for a couple of hors before turning out , it can be a little delicate.

02 Jun 2010 11:04 AEST

sue

melbourne

Delicious

Love this cake, I am making another today for a friend, it is very popular, My next one will be made with splenda so my husband & I can enjoy without worrying about the sugar content

08 May 2010 11:33 AEST

maria

landsdale

not the correct video for this recipe

Hi there not sure if you are aware but the video attached to this recipe is not for spinach gnocchetti. I realy wanted to see how the spinach gnoccetti was made. Would really appreciate the correct video. Thanks PS love the show

05 May 2010 11:38 AEST

Cristel

Rivervale

Impressive!

What a gorgeous cake! I baked for 1h15 in a fan-forced oven at 160-170 and it came out perfect. I did line the tin with baking paper. The top cracked a bit, so I turned it upside down to cool on a wire rack. I turned it again 3 hours later and it looked perfect, just like the video! I served with a simple spiced orange syrup (simmer the juice of one orange, 1/2 cup sugar and a cinnamon stick for 5-10 min and let cool for 10 min) and topped with a dollop of creme fraiche and chopped pistachio.

22 Apr 2010 11:24 AEST

Barbara

Kew

Recipe is Claudia Roden's

This recipe is pinched from Claudia Roden without attribution (her Middle Eastern Food out over 20 years ago, and more recently in her Book of Jewish Food) , plagiarism is a bit rude. It is wonderfully delciious though, and always works.

22 Apr 2010 01:32 AEST

Amber Manwaring

Kelvin Grove Qld

'My' signature dish!

Since baking this cake last year for a friend's Moroccan themed birthday I have had so many requests and made it for many other occasions. Every time I make it it turns out perfectly and people rave about it! Currently making it for a going away party at work tomorrow - they've all heard me boasting about it and want to try it. Hands down one of the simplest yet most impressive desserts I've ever made. Thank you!!!

16 Apr 2010 11:23 AEST

Anne-Marie

Brisbane

Delish

Added flaked almonds on top for extra texture. Also didn't have a blender so I pushed the oranges through a sieve to blend, figuring that's how they did it back in the days before blenders anyway - was a bit apprehensive about this but the cake turned out wonderfully! Thumbs up.

15 Apr 2010 07:33 AEST

Leslye Burman

Penrith

For a softer, fluffier version.......

I only eat gluten free, and have made this cake with many different fruits and nut meals, but mandarin and almond is the favourite. Use 3 mandarins. For a really fluffy, high rise, soft cake, seperate the yolks from the whites. Add the egg yolks with the sugar and whip the whites until soft peaks form. Fold the fluffy egg whites into the mixture with metal spoon as the last step after adding the almond meal. Serve with citrus cheescake yoghurt on the side..... YUM!!!!

08 Apr 2010 09:58 AEST

Shannon @bakeandbloom.com

Gold Coast

Perfect

I have used this recipe about 40 times & also used it as a base for a bunch of variations. Tonight I'm working on pumkin & date cake with pumkin seed meal instead of almond meal.

04 Apr 2010 06:12 AEST

KerryJ

Flagstaff Hill

Low cal version and some tweaks

On a friend's advice, I boiled oranges for 2.5 hours a few days before. On the day, I substituted Splenda for sugar. I used 60g of Splenda instead of the 120G of caster sugar. I also added a teaspoon of almond essence. I think I'd add only 3/4 of a tsp. This would be lovely with dark chocolate shavings, raspberry coulis or, as I served it, with a dollop of low fat, low cal French Vanilla yoghurt. Beautiful recipe and will definitely make again. Not for kids. Serve with w/ white port.

04 Apr 2010 04:16 AEST

dave

cooya beach

easy and great

this cake has never failed and is gluten free. try subsituting oranges for other citrus and then try more than just 1 fruit. its a winner.

01 Apr 2010 09:37 AEST

Marina

Melbourne

Burnt

I highly recommend that you line your tin before baking. In the written recipe it says to grease your tin then sprinkle with sugar, but in the video she lines her tin. I followed the written recipe twice and my cake both times turned out very brown, almost burnt. The second time i made it i did not sprinkle the tin with sugar, but it didn't seem to make a difference. Definitely line your tin instead.

20 Mar 2010 06:56 AEST

Tan Dinh

Braybrook Victoria Australia

I love this cake 5 STARS !!!!

It's so easy to make and so beautiful to enjoy ...follow the recipe and you will be proud of this yummy cake..O have made this cake few times for friends and this is the winner.

09 Mar 2010 09:40 AEST

Judith

Forrestfield W,A,

So Simple, No fuss

This recipe is briliant. Quick and easy, Beats the cafe strip cakes. Watching the video really helps. The first time I made it I skewered the cake and put it on the rack to cool and noticed it weaping in the middle not cooked, it had been out of the oven 10 mins so threw it back in, pulled it out, not happy, back in cracked thru the middle but didnt come out till I was happy with it. Face down and dusted with icing sugar, no one guessed something was wrong and the taste was beautiful.

07 Feb 2010 06:35 AEST

Dianne

Bondi

Divine

This cake is yummy and most delicious when served with plain vanilla ice cream!

08 Jan 2010 07:37 AEST

Jane

Cooran

Firm Family Favourite

I have made tid cake now several times since it first made its debut n Food Safari. It has become an easy, impressive , delicious, firm family favourite. Very easy to make. I go one step further and serve it with a homemade orange syrup, beautiful.Thankyou so much for being willing to share this recipe with us, you can trust it will be treasured. 5 STARS FROM ME

23 Dec 2009 06:02 AEST

Rain

Canada

Note the temperature is in celsius

bake at 375 F - this is so good!!!

22 Dec 2009 11:45 AEST

Yemaya Holliday

Eden Hills

Nigella's Clementine Cake

Seems to be the same recipe, but with clementine oranges ( though I just use 2 thin skinned oranges) and Maya Gold chocolate grated over the top while still hot straight from the oven, while still in the tin. Yummy!

18 Dec 2009 11:40 AEST

Marie

Beerwah

Orange & Almond cake. WOW!

If you love the flavours of orange & almond you are going to rave over this one. There is no flour or butter in this making it a healthy dessert. I love the flavour of almond , so I always add a t/spoon of almond essence to the mix. Comments I get when I serve this up to guests Is" WOW! that is amazing", and I agree, it really is. This is definately 10/10

25 Oct 2009 08:04 AEST

Jan Easom

Colyton

Gluten Free

Now I've been diagnosed as Gluten Free I'm going to make this cake today and have also printed off everyone's comments to help me make it perfectly first time around (I hope!), Thanks

22 Oct 2009 01:48 AEST

Jan Levin

Greater London

Orange and Almond Cake

This cake is so good; I am sorry that so many people find it difficult to make. I think it is best to follow the recipe because, after cooling and cutting the oranges in half on a plate so that you do not lose the juice, you only have to remove the pips and put the oranges in the food processor for a minute and then add all the other ingredients. I use a loaf tin and greased paper liner. In my fan assisted oven I keep a careful watch that it doesn't get too well-done, using a skewer to test.

17 Oct 2009 08:17 AEST

judy

richmond

use manderins instead of oranges

This is a great cake and I have made it many times. It is much better if you replace the oranges with manderins

08 Oct 2009 06:32 AEST

Leeta Witham

St. Ives

There is an easier way to make this cake

If you don't want to boil the oranges for 2 hours. Wash and put in a zip lock freezer bag. Cook on high in Microwave for 10 minutes. Let cool and then blend in the food processor. Take out and then blend eggs, sugar, baking powder and almonds, add blended oranges last and then pour into cake tin to cook. It should only need one hour in a 180 C. I have made this cake around 100 times and never had a flop. However i have never blended the oranges in with the sugar and eggs . YUK.

04 Sep 2009 12:26 AEST

ravina

lakemba

Cake baking tempreture

what temp are you suppose to bake this cake ?

30 Aug 2009 06:08 AEST

M. Ovcina

Manly, NSW

Orange Cake

Hi there, This recipe is absolutely fantastic. I've never seen a cake recipe with so few ingredients, not to mention without flour. Like others, I am also modifying it to suit my oven baking time. I have SBS to blame for my husband's constant nagging about when I'm going to make the cake again. Not a week goes by without having made one. I think it will become a staple desert in the future.

28 Jul 2009 09:20 AEST

Helen Rose

Sydney

Healthy & Delicious!

Baking cakes is not my forte, but this one is simple. The best desert ever! I reduce the temperature to 170-180, and bake for 1 hour. The fragrance from boiling the oranges (I used naval) and the cake is delicious! Highly recommended!

25 Jul 2009 04:49 AEST

Scoota

Brisbane

Dinner party favourite

This cake is sublime! (suborange!?) It was the hands down favourite at a food safari-inspired dinner party scoring 10/10 from our highly objective guinea pigs.

18 Jul 2009 07:07 AEST

Heidi McEneaney

Glen Iris

Top it off

This is gorgeous made with cream cheese icing

17 Jul 2009 03:46 AEST

Gina G

Noosa

Fantastico

I loved the ease, organic oranges from the garden, fresh eggs from the girls down the street and organic almond meal from the local organika shop. Family gave it the top rating. I'm onto my second cake now, I added thinly sliced orange peel that had been candied as a topping after I had sprinkled the icing sugar to top it off.

28 Jun 2009 09:19 AEST

Sam

Canning Vale

Great cake

This is the best cake that I have ever made! I reduced the sugar to 150g and added 100g whole meal self raising flour. The cake came nice and soft and adequate sugar level. I will recommend this for anyone.

23 Jun 2009 08:57 AEST

rock

ontario

what a mess

what are this people talking about the cake was like eating the stuff that is left behind when u juice an orange ( in the juicer). jools eat an orange and some almonds do not go through it again i know am not.

07 Jun 2009 12:06 AEST

Carine

SG

Light, Soft, Fluffy and Very Moist Cake!

I've blogged about the cake: http://carine-olivia.com/blog/index.php/2009/06/flourless-orange-and-almond-cake/ The cake wasn't bitter at all. In fact, I even reduced the amount of sugar. I used three quarter cups only. I also used 3 oranges instead of two, and removed the pith to reduce more bitterness. I loved this cake and so did the people who tried it. It's very moist and light. I prefer to eat it when it's warm!

03 Jun 2009 10:49 AEST

Kathryn

Brisbane

great for nonna and baby

I've made this 2-3 times now and recommended to many. We bake at 165degrees for 1 hour. We use 3 oranges and we cut the base and remove the pith after boiling. Also the high paper collar is pretty important for controlling browning. Beautiful cake - never fails. Good for gluten intolerant and popular with the babies at our playgroup too.

01 Jun 2009 03:13 AEST

Gaby Beleznay

Ball Bay

Divine!

The most delicious cake ever! Also the healthiest a cake can be - almond and eggs just the perfect combination. Love it!

01 Jun 2009 11:22 AEST

Alan

Donvale

Loved it!

So easy and so lovely ... moist and tangy without being heavy. We had it with a dollop of cream/yoghurt.

26 May 2009 12:18 AEST

Littlepetal

Wahroonga

Please give more accurate description

I am going to try to bake this cake. I noticed that your written description is different from the video. Your written description mentioned to ' Grease a 20 cm spring form baking pan with margarine (or vegetable oil spray) and dust with caster sugar' but on your video I noticed you have lined both the sides and bottom with baking paper. Would appreciate is you could give a more accurate written recipe. It would have make a different between a success or a failure with this recipe.

24 May 2009 06:25 AEST

marina

melbourne

dissapointed

it does look like an easy cake to make but I was dissapointed with the taste, abit bitter, also getting the oven temp. correct was a struggle, the recipe doesnt specify what the oven temp should be if your using fan-forced, and also do you continue on 190 deg for the whole 2 and half hours? i will try again this eve to make the cake, oranges are cooling as we speak....fingers crossed.xx p.s i mite add some vanilla bean paste and some sugar , let u know how i go...

21 May 2009 04:58 AEST

jools

mitcam

Orange almond cake

Reading through the comments I don't think anyone actually managed to get their cake to look like the one in the video. Mine, too, was dense and moist and the bitterness took some getting used to. I would make it again, but perhaps substitute some rice flour for the almonds to lighten it a bit, but still keep it gluten free.

18 May 2009 08:57 AEST

Amanda

Brisbane

The perfect cake.

This cake is absolutely sublime. I'm playing around with the recipe to refine it to my taste and to determine accurate cooking time in my oven. Tastes amazing served with vanilla yoghurt and flaked almonds on the side. I love the slight bitterness, as to me, it offsets the large amount of sugar used in the recipe. This is my favourite cake of the moment :) (PS: tried to give this 5 stars but the star rating wouldn't function properly, so 3 is all it would allow me to give)

07 May 2009 07:01 AEST

dan B

Nth. beaches, Sydney

Taking the pith

In answer to the negative comment regarding the bitterness, I've been making this cake for a few years and to guard against bitterness , after boiling the then cooling the oranges, I scrape away the pith (the white stuff between the rind and the flesh) . No bitterness! Hope this helps.

21 Apr 2009 03:09 AEST

Steve

Kingston

Pox Video Playback

Dear SBS Your website is painful in terms of video playback, it takes an enormous amount of time to play a short 1 minute video from your site over my broadband connection and if I wish to replay the video the player insists on re-streaming the video. Come on fellows! Be more like ABC, let us download video clips (don't worry we'll still buy the DVD) and improve the video playback experience on your site. You can always hire me, I'm looking for an IT job - s.anderson.au@gmail.com

15 Apr 2009 02:09 AEST

Carmen

Lalor Park

It's delicious!

Help please The Orange and Almond cake an easy and yummy recipe. Can you give me a clue on how to keep it on its raise level?

13 Apr 2009 07:58 AEST

Tracca

Baulkham hills

sorely dissapointed

Well, after the raving reviews- and being enticed with how EASY this cake is to make. I dearly say i was a tad disappointed to say the least! The orange was extremely bitter throughout the cake and could have been a little sweeter to balance it...Might be better off trying it without the orange rind? though i can't say I'd be trying it again- as we were all so looking forward to it on Easter and were all left feeling very short changed!! boo hoo

12 Apr 2009 11:54 AEST

carol

buderim

fabulous more flour free recipees pleaze

fabulous thanks could we have more four free tradition al recipees

09 Apr 2009 11:31 AEST

linda

golden grove

Cake was like a dessert

I made this cake and while it was very delicious with the orange flavour, I found it to be more like a dessert in texture, rather than a cake, as it is flourless. I am going to try it again adding some self raising flour, so I'll let you know how I go!. Also, this cake drops, that is quite normal. It puffs up and rises, then deflates again. I'd say it does this because there is no flour in it, my experiment will soon let me know.

01 Apr 2009 09:27 AEST

Bill C

Imbil

the decadent version

I make a bigger, more decadent version with 400g of almond meal and 8 eggs and big navel oranges. I also thinly slice a 3rd orange and simmer it in a strong syrup until it reduces by half. I then put the slices on a piece of baking paper to cool and firm for decoration, then I pour the syrup, mixed with a little cointreau over the cake. With whipped cream, it's to die for.

30 Mar 2009 09:39 AEST

Mina

mt.martha

what to do ?

Hi All! I am trying to make the orange and Almond cake and every time it rises in the oven to a very high lev el but after i am taking it out it drops to a very low level. What am i doing wrong?

15 Mar 2009 05:14 AEST

Janet Smith

Edithvale

Orange cake

I have been making this beautiful cake for years in Australia, after discovering it in an old Claudia Rodin cookbook. The sweetness of the cake always depends on the sweetness of the oranges used and I often vary the amounts of sugar in the cake, depending on the oranges available. I also simmer a quarter of a jar of apricot jam and a squeeze of lemon juice to a syrup consistency and pour over the top of the cake for a fabulous glaze.

05 Mar 2009 09:56 AEST

giulia

strathfield nsw

OMG amazing cake

i thought how easy so i made it and it was a big hit in my family at first they thought i had brought from the shops. but when i told them i made it they al wanted the receipe . the cake is so moist and soft the flavor is to to die for you just want to keep eating it ..what i did do i place sliced almonds on top of cake mixture and baked it and then i made a glaze from blood orange and brushed it over cake when cooked it gave that finished look it was amazing you must try it .

04 Mar 2009 09:52 AEST

Peter

Almere, Netherlands

Trying it now

I found this recipe a while back and wanted to make it, but I could not find the almond meal untill today. So now I am making a yewish cake in Holland after a recipe found on an australian website :)

03 Mar 2009 11:46 AEST

Mehwish

Maroubra

Orange cake!

wow this cake is incredible! My sis made it once and it turned out to be soo great that it finished so quickly and I only got a small piece...Im making it 2moro for sure after I buy the oranges.. Thanks alotttt

02 Mar 2009 11:43 AEST

Mardi

Melbourne

Do I need to cook the oranges?

I want to bake this cake tonight but I don't have 3 hours. Do i need to boil the oranges or will it work without doing that? Thanks

01 Mar 2009 11:02 AEST

joanne davidson

agnes banks nsw

so moist

my sis n law made the cake and gave me some to try, OMG it is absolutely scrumptious. Once you start you cant stop. I will definitely be making this when guests come over.... jo

27 Feb 2009 10:32 AEST

Mishka

St Kilda

WONDERFUL

This cake is super easy, and tastes incredible. I was such a hit at my daughters hello party. thanks xxx

23 Feb 2009 08:33 AEST

Alyssa

North Melbourne

Two Thumbs Up for this Orange and Almond Cake

Thanks for the recipe. I love this cake and can bake it again and again without getting bored of eating it! It came out perfect the second time as I added 2 tablespoons of sugar into the mix for a sweeter taste and brushed some butter onto the baking tin before pouring in the mix. Good quality oranges help to bring out the fruity/citrus flavour. It is so moist and yummy and I can't wait to bake it again this week!

22 Feb 2009 05:58 AEST

Valerie Balke

Burpengary

Delicious and easy

One of the easiest and deliciously moist cakes I've made in a very long time. Great for folk who are gluten intolerant as well.

18 Feb 2009 02:40 AEST

smeesy

Geelong

Orange & Almond Cake

This cake is just supurb!! I also lined my tin but cooked it for 1 hour at 180 (no fan) and then turned it up to 190 with the fan on for 30 mins. It turned a beautiful golden brown and the inside was nice and moist. To make it slightly sweeter, make sure you really dust the tin and top of cake with castor sugar before baking. Also a large sprinkling of icing sugar as soon as it is out of the oven gives it a nice sweet taste. I will also give this a go with lemons.

17 Feb 2009 11:30 AEST

Tanisha Cowell

Narre Warren

Fantastic cake!

I followed comments and lined my tin, still came out browned but I didn't mind. It was delicious, once you get used the different texture as its very moist. Make sure you use good quality sweet oranges, like Valencia. The cake lasted all of three days, eaten mostly by me!

14 Feb 2009 11:25 AEST

Bec

Darwin

Orange and Almond Cake

I made the cake in the blender, so all the pips were blended in with everything else. The cake was slightly bitter and for my sweet tooth, i thought it needed a bit more sugar/syrup, but my partner absolutely loved it. I cooked it for 2hrs, 170 fan forced, the top was brown and the inside slightly undercooked. On standing it was just perfect. Very delicious and moist cake, but it looked nothing like the cake in the video. I think a larger cake tin would be better, maybe 21/22cm.

14 Feb 2009 08:31 AEST

Max Johnson

Aspendale

orange almond cake

So Easy, so good- next time I might try a dash of Armaretto with it. Then sprinkle some dark chocolate shavings on it

13 Feb 2009 12:08 AEST

Louise

One Tree Hill

Perfect cake

I cook by 'the seat of my pants' and through experience, I try to work through the cooking time and temperature, using the recipe cooking instructions as a guide only. I commenced baking at 190 for 10 minutes, then 170 in a fan forced oven. The cake's appearance and texture turned out perfect. Our guests were very impressed and the recipe was copied 5 times.

12 Feb 2009 07:57 AEST

Patricia Tracey

Port Macquarie

orange almond cake

I make 2-3 of these every week for our Tea House and they always go down a treat,.My Jewish friend who gave me the recipe advised me to cool the cake in the tin, overnight, before cutting...and it always turns out just right...I figure it need the overnight time to set. I also add poppyseeds occasionaly to change it a bit. cheers

11 Feb 2009 08:50 AEST

BJ Bartsch

Buderim

Orange & Almond Cake

I used Australian Valencia Oranges as they are so sweet and took pips out. on my second cake now and tricked it up with poppy seeds in mix. Also found lining the tin with the baking paper coming up the sides quite high stopped the top burning.Yumo!

11 Feb 2009 04:55 AEST

Amanda

Valley View

Orange Almond Cake

I made this cake a few days ago and the mixture seemed almost double as almost came to the very top of my 20cm pan. I am about to retry it using half of the mixture. It rose over the pan but did not flop and looked like a souffle. It was too dark on the outside and way too wet on the inside also but tasted great. I had to cut the outside off it and the top to keep cooking it, cooked it for around two hours and still too wet.

11 Feb 2009 12:57 AEST

Jo

Kirwan

Orange & Almond Cake

Having trouble getting correct cooking time for this cake. Cooked for 1 hr 10 at 185 degrees (thought 190 might be reason why others said it got too brown), fan forced oven, outside was very brown verging on burnt and inside still bit too moist. Took pips out so not bitter like other people have commented. Can anyone who's had sucess with this tell me what I can change to get this right before I have another attempt? Your help will be much appreciated.

10 Feb 2009 04:02 AEST

ash

Parramatta

cooking now

Well we have just mixed everything together and now its going in the oven smells great fingers cross it turns out as yummie as it looks...

10 Feb 2009 01:30 AEST

Julz

Sydney

Oven Temp

I tried baking this cake but unfortunately it turned out completely over cooked - I would recommend a lower temperature for a fan forced oven :)

09 Feb 2009 11:46 AEST

Beau

St Kilda

Delicious!

My partner baked this yesterday, and it was delicious! The smell of oranges cooking filled the house all day. The only quibble we had was, like Karin from Hornsby, that the cooking time didn't quite work as planned- the final product was a little too brown outside, and a little undercooked inside. Definitely looking forward to trying it again so we can tweak the cooking time and get it 100% perfect!

08 Feb 2009 04:36 AEST

Annie

West end

let me eat cake!

woah. me and my pop just made this cake. it is un -freaking- believable. I want to live in a house made out of this cake! soo good! - maybe even a little too good

08 Feb 2009 02:44 AEST

Roberto Musitano

Findon SA

God Bless Orange and Almond Cake

AHHHHHH the smell is just divine, can't wait to cut and serve to my beloved guests

08 Feb 2009 10:34 AEST

Batia Slater

East St Kilda

no pips

I use navel oranges which does not have pips and I pick out the bit of the stem on the outside of the orange. You can also use lemons for this cake. If you do use lemons, use 3 lemons and you'll need to pick out all of the pips. Yes the cake is a bit bitter, especially if you do not wash the outside of the fruit thoroughly. Use a small round springform pan to get good height, otherwise you end up with a very shallow looking cake.

07 Feb 2009 01:54 AEST

Denise

Floreat

orange almond cake

Made this cake last night, very pleased with the result, very moist, easy to make, went down well with all the family. This recipe will be passed on to all my friends. Cut the oranges in half before adding to the mixture to check for pips. Love this cake, will be making this over and over, THANKS.

07 Feb 2009 01:01 AEST

Graeme

Rosetta Tas

Orange and Almond cake

Very nice served with mandarin/orange segments in a Cointreau syrup and King Island cream. A little brown after cooking so will line tin next time.

07 Feb 2009 11:56 AEST

nelly

upper coomera

the jewish orange and almond cake

I will try this cake soon But what about the pips?????do they boil down also??? Can someone tell me But I love the show and this jewish food looks delicicious Thank you sbs nelly

06 Feb 2009 09:27 AEST

Karen

Noble Park

Orange and almond cake

Cake is great. Make sure you line the tin. I used one layer and it was brown on the bottom/edges. Also I cooked it at 165c as I have a fan forced oven. The top browned nicely. It was a little bitter, is this from the pips? Any ideas?

06 Feb 2009 06:48 AEST

Lorayne

North Avoca

Jewish Orange & Almond Cake

This cake looked soooo delicious! I'm going to have a crack at it over the weekend.

06 Feb 2009 04:53 AEST

Graeme

Rosetta Tas

Orange and almond cake

Just made this and is in the oven cooking now. But made a mistake in adding 1 tablespoon baking power instead of a teaspoon. Oh well, if too bitter, i'll make another one tomorrow.

06 Feb 2009 03:13 AEST

Karen

Noble Park

Orange and almond cake

Just finished making it. I just hope it lasts until my guests get her for a bbq. The smell of the oranges cooking was amazing thoughout the house.

06 Feb 2009 12:44 AEST

Cheryl

Northbridge WA

Jewish Orange and Almond Cake

Ingredients at the ready for the weekend cooking. Thinking of serving with Margaret River Yoghurt. Have found my other orange cakes (drizzled with syrup) just too sweet. Can't wait to try this.

05 Feb 2009 09:52 AEST

Sharon Anderson

Balgownie

Orange and Almond Cake

All I have been thinking about since Wednesday evening is the Orange and Almond Cake. I have just printed the recipe and cannot wait to make it tomorrow.

05 Feb 2009 09:33 AEST

Karin

Hornsby

Great recipe - maybe too moist!?!?!

Just made this this morning and it was yum - I only cooked it for an hour (180 Fan Forced) and it was VERY brown on top (skewer came out clean). I found it was really moist (maybe too moist?). But still delicious. There's a similar recipe on the Aust Women's Weekly archives (http://aww.ninemsn.com.au/ARTICLE.aspx?id=262282) which mentions trimming the ends off the boiled oranges, and discarding any pips. That recipe adds some plain flour, so might add that next time.

05 Feb 2009 08:11 AEST

Mary

Ballarat

diabetic cake

It was the best recipe of the night. It looks really easy and boiling the oranges takes so little effort.

05 Feb 2009 06:12 AEST

Joanie Lobb

Bendigo Vic

Just in time

I have a friend visiting from Uk next week and she's Jewish, and Ceoliac, the cake, yum and other recipes and just the knowledge of what's on and what's not as to what and how to cook for her is just in the nick of time I say.

05 Feb 2009 05:14 AEST

christine newlyn

millicent sawhat a magnificent cake,am boiling the oranges as i type.still drooling,and so is hubby.

orange and almond cake

what a magnificent recipe,boiling the oranges as i type.still drooling and so is hubby. love the information about kosher food and can understand their passion for such lovely simple food. cheers

05 Feb 2009 04:54 AEST

Dora Boynton

Mansfield

Orange and Almond Cake

Oh My Goodness! Would have to be the No. 1 Recipe of all. Can't wait to try it this weekend along with all the other viewers of last night's episode. Brilliant idea of boiling the oranges.

05 Feb 2009 03:56 AEST

Julie-Anne Henderson

St Agnes

Orange & Almond Cake

Yum..................Cant wait to cook it and share with my friends!

05 Feb 2009 03:31 AEST

christine b

doonside

oh God!!!!!!!!!!!!!!!!!!!!!!!!

NOW THAT IS A CAKE!!!!!!!!!!!!! I cant wait to make it on the weekend, I went crazy when she cut that slice up, it looked so moist. A SLICE OF HEAVEN. Great for us gym junkies.

05 Feb 2009 02:53 AEST

Laine

Paynesville

orange and almond cake

Like everyone else my mouth was watering when watching this recipe. Being careful with carbs, this sounds like a great recipe which won't ruin the diet. Fabulous, can't wait to try it, ingedients on my shopping list.

05 Feb 2009 01:05 AEST

Leone Coward

Hornsby

Orange & Almond Cake

This cake looks fantastic. I'm just off to bake it right now. My husband is looking forward to having a piece with his afternoon coffee. I'd better start boiling the oranges right away.

05 Feb 2009 10:42 AEST

Zubedah Sani

Box Hill Sth. Vic

Orange & almond cake

Was drooling while watching it being made! Cant wait to try it this weekend. Will bring it as a gift for Saturday dinner invitation.

05 Feb 2009 09:42 AEST

Pamity

Tuggerah

Sensational & easy

Made a similar cake years ago from a Donna Hay recipe, main difference hers' had butter as well. This recipe I imagine will be lighter, can't wait to give it a go.

04 Feb 2009 10:35 AEST

John O'Neill

Paddington

Orange and Almond cake

The cake and the Beetroot soup both look great -seeing that there are so many people here that indicate that they are going to give them ago how about i pop around and see how you go! I'm no bludger I bring a couple of oranges, a handful of almonds and I think I have a half a can of home brand beetroot in the fridge. Come on don't be a greed guts what time will i come around?

04 Feb 2009 09:31 AEST

Renee

Jerrabomberra

Yummo

My mouth has been watering since I saw the orange cake. I will be making it on the weekend. Looks so easy and delicious. Yum!

04 Feb 2009 09:29 AEST

Emma Kurtovic

Denistone

Orange and Almond Cake Jewish

This is a superb cake. Fast and Easy to make. I like to add half a handful of dried currants to the mixture before baking, and when cooked through and cooled, I like to decorate with some whipped cream and a little drizzle of chocolate sauce.

04 Feb 2009 09:18 AEST

jane

noosa

memories of st kilda

wonderful episode.....I have my oranges boiling as I speak ready to bake in the morning!! I love this cake and cant wait to go out and buy some of those lovely cookbooks also featured

04 Feb 2009 09:13 AEST

Magdalena Whitecross nee Buzalek

Oceanview Qld 4521

IHow moist and delicious

I too would be baking at 8 p.m. at night if I had the almond meal, have printed recipe for my mother in Adelaide where we two will be baking it together next week..just lovely....

04 Feb 2009 08:41 AEST

Sally Porter

Heidelberg Heights

Orange and almond cake

Looks really moist, cant wait to try it, I would be cooking it now if I had almond meal in the pantry.

04 Feb 2009 08:32 AEST

annette krasnowsky

hillside vic

looks superb

Is the oven temperature 190 for a fan force oven?

04 Feb 2009 08:26 AEST

Billie Gruevska

Unanderra

Orange and Almond Cake

Look great and so easy to make

04 Feb 2009 08:05 AEST

Deslie Ellis

Windermere Park

Orange and almond cake

Can't wait to try it

Restaurant		Suburb
1.	Moroccan Feast	Randwick
2.	Twenty One	Double Bay
3.	Thomas Street Grocery	Hampton
4.	Botticelli of Brighton	Brighton

Jewish Cuisine

More recipes from SBS Food

TV Show

Food Category

Key Ingredient

Special Consideration

Cuisine Category

Orange and almond cake

Ingredients

Preparation

Jewish Restaurants

Comment on this recipe

Featured Recipes

SBS FOOD SAFARI SHOP

French Food Safari (Cookbook)

Food Safari Books and DVDs

MORE

BLOGS

WATCH VIDEO

RECIPES