Orange and almond cake recipe

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Rating:

5/ 5 stars 868 Votes
  • Cuisine: Jewish

Batia Slater shares this easy orange and almond cake recipe with Food Safari's Maeve O'Meara. Flourless Orange and Almond Cake is a classic Passover dessert drawing on the Sephardic traditions of Morocco, the Mediterranean and the Middle East (where citrus was more available).

Ingredients

2 oranges
6 eggs
250g caster sugar
250g almond meal
1tsp baking powder
Extra caster sugar for dusting before baking
Icing sugar for dusting after baking
Margarine or oil spray (for greasing the pan)

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Preparation

Wash oranges and place unpeeled, in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool. This can be done ahead of time.

Preheat oven to 190°C.

Break 6 eggs into a mixing bowl or blender. Add caster sugar and beat or blend together.
Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend.

Grease a 20 cm spring form baking pan with margarine (or vegetable oil spray) and dust with caster sugar.

Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour to an hour and a half or until the top is golden brown.

Dust with icing sugar to serve.

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Comments (192)

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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.
Agree(6 people agree)
Disagree(0 people disagree)
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!!
Agree(3 people agree)
Disagree(1 people disagree)
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 :)
Agree(5 people agree)
Disagree(0 people disagree)
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
Agree(7 people agree)
Disagree(1 people disagree)
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!
Agree(0 people agree)
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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
Agree(2 people agree)
Disagree(0 people disagree)
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.
Agree(1 people agree)
Disagree(0 people 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?
Agree(3 people agree)
Disagree(1 people disagree)
   

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