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Orange and almond cake recipe
Created by Batia Slater
- Cuisine: Jewish
- Prep Time: 15 min(s)
- Cook Time: 3 hr(s) 30 min(s)
- Serves 10–12
This recipe has caused an orange and almond cake revolution! A classic Passover dessert that draws on the Sephardic traditions of Morocco, the Mediterranean and the Middle East, this version has seduced the tastebuds of many – even people who normally never make cakes love its simplicity. The oranges boil for two hours and are then pureed, skin, pips and all.
Ingredients
2 oranges250 g caster sugar, plus extra for dusting
6 eggs
250 g almond meal
1 tsp baking powder
icing sugar
Margarine or oil spray (for greasing the pan)
Preparation
Wash the oranges and cook in boiling water for 2 hours. Drain and allow the oranges to cool before pureeing. This can be done ahead of time.Preheat the oven to 160°C. Butter a 20 cm springform cake tin and dust it with a little caster sugar. Place the eggs and 250 g of caster sugar in a mixing bowl and beat well. Stir in the orange puree followed by the almond meal and baking powder. Pour into the tin and dust the top with more caster sugar. Bake for 1–1½ hours, until the top is golden brown. Dust with icing sugar to serve.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
View all SBS Cake recipes.
If you enjoyed this Orange and almond cake recipe then browse more Jewish recipes, dessert recipes, cake recipes, baking recipes and our most popular hainanese chicken rice recipe.
Jewish Restaurants
Displaying 4 of 4 Jewish Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Moroccan Feast | Randwick | |
| 2. | Twenty One | Double Bay | |
| 3. | Thomas Street Grocery | Hampton | |
| 4. | Botticelli of Brighton | Brighton |
Comments (189)
Previous
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.
Agree(8 people agree)
Disagree(0 people disagree)
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
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
20 Mar 2010 06:56 AEST
Tan Dinh
Braybrook Victoria Australia
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