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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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20 Jan 2011 09:12 AEST

Ruth Molnar

Indooroopilly, Queensland.

Quick version adaptable for diabetes

Microwave the oranges, lanced to prevent explosions, in a covered glass bowl, for 20 minutes, then cool in fridge, until cool enough to touch, Remove the pits after cutting the fruit roughly, then blend in bursts. Then add in half the castor sugar, or Splenda in equal volumes to that given for castor sugar. Empty the puree into a mixing bowl, and then put the eggs with the rest of the sugar into the blender for a quick burst. 3 loaves from triple quantities. Freeze in bags for emergencies.

Agree(2 people agree)

Disagree(0 people disagree)

19 Jan 2011 12:51 AEST

Ivan Juric

Sydenham

superb

Use valencia oranges, I also make a chocolate sauce to garnish....in a double boiler melt dark chocolate add some cream and vanilla essence....superb recipe...

Agree(3 people agree)

Disagree(0 people disagree)

18 Jan 2011 08:16 AEST

Joe

Cranbourne

So simple yet so tasty

I have made this cake a couple of times now and it is fantastic. I have used valencia and navel oranges and both times I have had no bitterness just a wonderful orange and almond flavor.

Agree(3 people agree)

Disagree(0 people disagree)

13 Jan 2011 10:24 AEST

Anna

Plenty

Try this!!

I have made alot of orange recipes with whole oranges and the best advice I can give is to try this. After cooking and cooling down the oranges, open them up and remove the pips. This tends to give the bitter taste. I also reccommend adding a little more almond meal to recipe.

Agree(6 people agree)

Disagree(0 people disagree)

11 Dec 2010 11:49 AEST

Wim

Kingston

Winner!

Everyone wants the recipe. Say no more!!

Agree(2 people agree)

Disagree(1 people disagree)

15 Nov 2010 10:23 AEST

dean

perth

cake

i made this cake and also use some crushed pineapple in the mix,wow my indian frien who is a total vego had a slice ,even after i told him there were eggs in the mix

Agree(1 people agree)

Disagree(0 people disagree)

01 Nov 2010 06:55 AEST

Suzanne

Mooloolaba, Qld

Life Saving

I was about to make a cake with similar ingredients for a special Melbourne Cup luncheon when I realised a food processor was required which I no longer owned. This receipe saved the day using my blender. The cake was a great success and I'm sure my mother in law was looking over my shoulder telling me I should be using a good Jewish receipe.

Agree(4 people agree)

Disagree(2 people disagree)

31 Oct 2010 08:39 AEST

Chelke

Westleigh

Easy, tasty and looks good..what more do you want?!

This was superb! Yes it did brown up (but nothing the icing sugar couldnt fix)so will line the tin next time but was moist and delicious after 1hr 10 at 190 in a fairy fast oven.

Agree(1 people agree)

Disagree(0 people disagree)

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