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Orange and almond cake recipe

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Rating:

5/ 5 stars 914 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.

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Comments (196)

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04 Jun 2013 10:46 AEST
Anita
Wollongong
Gluten free AND dairy free :D
My daughter has had to try a gluten free and dairy free diet to try to eliminate stomach pains. This cake has eliminated some of my pains as it is a sweet that she can have without going off her new food list. We made it this afternoon for the first time and I think it will become a regular!
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02 Jun 2013 02:04 AEST
Cat'n'Cream
Bicton
Stevia taste
Stevia may work, but it has a distinct liquorice- like after taste. - conventional sweeteners should work better with this cake.
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01 Jun 2013 10:07 AEST
Gaby
NSW
Fabulous Cake
Made this many times, always everyone?s favorite. Even when my oven is not good, the cake still turns out brilliant. Don?t normally place comments but this recipe is exceptional.
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29 May 2013 11:42 AEST
KAP
Epping
A tip
If you are worried about getting a bitter pithy flavour change the water the oranges are boiling in after an hour, I have NEVER had a bitter flavour to the oranges when I do this.
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26 May 2013 06:41 AEST
Celine
Malta
Easy and delicious
It was my first time baking this cake but can say that its very easy to prepare and turned out to be very delicious. One tip which I would like to share is that it is not necessary to boil the oranges for 2hrs, I used a pressure cooker and the oranges were ready in just 20 mins. I also added 2 tablespoons of Rose Water to the mixture and in doing so I eliminated the bitter taste of the rind. Baking was over in just 35 minutes.
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25 May 2013 10:40 AEST
Marilyn
Stirling WA
simply to die for
Dear Yuck I have just read through 24 pages of ratings with only two disappointments listed - yours being one Do try the recipe again.....it is worth it. Unless you don't fancy the flavour of oranges and almond then give it a miss.
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25 May 2013 08:23 AEST
Rachel
Elizabeth Bay
Delicious! Always a hit!
I have made this a few times now & everyone has raved about it. My brother who has many good intolerances loves it. My husband suggested a orange glaze which I took from taste websites orange almond cake. I pour the orange sugar glaze on top if each slice when serving for those who like it a little sweeter. I also serve with thick cream. Oh so yummy!
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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.
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