ADVERTISEMENT

Orange and almond cake recipe

Created by
  Print    Enlarge text

Rating:

5/ 5 stars 880 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)

View conversion table

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

View all Jewish restaurants | Start a new search

Comments (188)

Previous 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | Page 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 Next
07 Feb 2010 06:35 AEST
Dianne
Bondi
Divine
This cake is yummy and most delicious when served with plain vanilla ice cream!
Agree(2 people agree)
Disagree(0 people disagree)
08 Jan 2010 07:37 AEST
Jane
Cooran
Firm Family Favourite
I have made tid cake now several times since it first made its debut n Food Safari. It has become an easy, impressive , delicious, firm family favourite. Very easy to make. I go one step further and serve it with a homemade orange syrup, beautiful.Thankyou so much for being willing to share this recipe with us, you can trust it will be treasured. 5 STARS FROM ME
Agree(9 people agree)
Disagree(0 people disagree)
23 Dec 2009 06:02 AEST
Rain
Canada
Note the temperature is in celsius
bake at 375 F - this is so good!!!
Agree(0 people agree)
Disagree(0 people disagree)
22 Dec 2009 11:45 AEST
Yemaya Holliday
Eden Hills
Nigella's Clementine Cake
Seems to be the same recipe, but with clementine oranges ( though I just use 2 thin skinned oranges) and Maya Gold chocolate grated over the top while still hot straight from the oven, while still in the tin. Yummy!
Agree(1 people agree)
Disagree(16 people disagree)
18 Dec 2009 11:40 AEST
Marie
Beerwah
Orange & Almond cake. WOW!
If you love the flavours of orange & almond you are going to rave over this one. There is no flour or butter in this making it a healthy dessert. I love the flavour of almond , so I always add a t/spoon of almond essence to the mix. Comments I get when I serve this up to guests Is" WOW! that is amazing", and I agree, it really is. This is definately 10/10
Agree(6 people agree)
Disagree(0 people disagree)
25 Oct 2009 08:04 AEST
Jan Easom
Colyton
Gluten Free
Now I've been diagnosed as Gluten Free I'm going to make this cake today and have also printed off everyone's comments to help me make it perfectly first time around (I hope!), Thanks
Agree(3 people agree)
Disagree(0 people disagree)
22 Oct 2009 01:48 AEST
Jan Levin
Greater London
Orange and Almond Cake
This cake is so good; I am sorry that so many people find it difficult to make. I think it is best to follow the recipe because, after cooling and cutting the oranges in half on a plate so that you do not lose the juice, you only have to remove the pips and put the oranges in the food processor for a minute and then add all the other ingredients. I use a loaf tin and greased paper liner. In my fan assisted oven I keep a careful watch that it doesn't get too well-done, using a skewer to test.
Agree(8 people agree)
Disagree(47 people disagree)
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)
   

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Light olive oil

Olive oil can be labeled as "light" however don't be fooled to thinking this means it is light in calories. The "light" label refers to the oil being light on taste or colour - not on fat.

Glossary

More

Baharat

Baharat: paprika, pepper, cumin, cassia, cloves, coriander seed, cardamo and nutmeg.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT