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Orange and almond cake recipe

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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)

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.

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Comments (189)

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21 May 2013 04:18 AEST
Helen
Ballina
great cake...and no fat
We love this cake...easy. and stays moist... for those that thought it too bitter..you must use oranges that have no seeds.
Agree(0 people agree)
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20 May 2013 07:16 AEST
Discerning
south west
Acquired taste
Obviously an acquired taste as my wife loves it but I would prefer to leave it rather than taste it if you know what I mean.
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20 May 2013 06:43 AEST
Marilyn, Perth WA
Stirling
Simply to die for
I have made this cake several times now for various occasions. It has been a hit every time. I serve it with cream and toasted almonds. Fabulous. Can I substitute the sugar with Stevia for a diabetic??
Agree(1 people agree)
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20 May 2013 06:01 AEST
yuck
perth
odd
maggy is there something wrong with you comment/s I found this recipe dusgusting
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14 May 2013 05:05 AEST
paws
macedon
Bitter
Just found this recipe and followed the recipe exactly. Don't know if my oranges (pith) were extra bitter? As the cake was so bitter, not tart but uneatable, it was that bitter. No one who tried it could eat it, which was a shame as it looked gorgeous and smelt heavenly.
Agree(1 people agree)
Disagree(1 people disagree)
05 May 2013 10:17 AEST
Maggy
Sydney
Beautiful!
Absolutely loved this beautiful cake! Orange and almond go so well together. My family loved it aswell. Thank you for the recipe. Will be making it again!
Agree(1 people agree)
Disagree(1 people disagree)
05 May 2013 10:16 AEST
Maggy
Sydney
Beautiful!
Absolutely loved this beautiful cake! Orange and almond go so well together. My family loved it aswell. Thank you for the recipe. Will be making it again!
Agree(1 people agree)
Disagree(1 people disagree)
05 May 2013 10:16 AEST
Maggy
Sydney
Beautiful!
Absolutely loved this beautiful cake! Orange and almond go so well together. My family loved it aswell. Thank you for the recipe. Will be making it again!
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