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Orange and almond cake recipe

Created by Batia Slater

189 comments

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Rating:

5/ 5 stars 884 Votes

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 oranges
250 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)

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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

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Comments (189)

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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

Agree(7 people agree)

Disagree(2 people disagree)

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.

Agree(7 people agree)

Disagree(65 people disagree)

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.

Agree(11 people agree)

Disagree(3 people disagree)

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!

Agree(18 people agree)

Disagree(75 people disagree)

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.

Agree(21 people agree)

Disagree(21 people disagree)

18 Jul 2009 07:07 AEST

Heidi McEneaney

Glen Iris

Top it off

This is gorgeous made with cream cheese icing

Agree(5 people agree)

Disagree(9 people disagree)

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.

Agree(10 people agree)

Disagree(1 people disagree)

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.

Agree(8 people agree)

Disagree(48 people disagree)

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