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 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
Agree(2 people agree)
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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
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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!
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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.
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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.
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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!
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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.
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Disagree(1 people disagree)
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
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