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Orange and almond cake recipe

Created by Batia Slater

192 comments

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Rating:

5/ 5 stars 895 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 (192)

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18 Jul 2009 07:07 AEST

Heidi McEneaney

Glen Iris

Top it off

This is gorgeous made with cream cheese icing

Agree(5 people agree)

Disagree(9 people disagree)

17 Jul 2009 03:46 AEST

Gina G

Noosa

Fantastico

I loved the ease, organic oranges from the garden, fresh eggs from the girls down the street and organic almond meal from the local organika shop. Family gave it the top rating. I'm onto my second cake now, I added thinly sliced orange peel that had been candied as a topping after I had sprinkled the icing sugar to top it off.

Agree(10 people agree)

Disagree(1 people disagree)

28 Jun 2009 09:19 AEST

Sam

Canning Vale

Great cake

This is the best cake that I have ever made! I reduced the sugar to 150g and added 100g whole meal self raising flour. The cake came nice and soft and adequate sugar level. I will recommend this for anyone.

Agree(8 people agree)

Disagree(48 people disagree)

03 Jun 2009 10:49 AEST

Kathryn

Brisbane

great for nonna and baby

I've made this 2-3 times now and recommended to many. We bake at 165degrees for 1 hour. We use 3 oranges and we cut the base and remove the pith after boiling. Also the high paper collar is pretty important for controlling browning. Beautiful cake - never fails. Good for gluten intolerant and popular with the babies at our playgroup too.

Agree(6 people agree)

Disagree(17 people disagree)

01 Jun 2009 03:13 AEST

Gaby Beleznay

Ball Bay

Divine!

The most delicious cake ever! Also the healthiest a cake can be - almond and eggs just the perfect combination. Love it!

Agree(8 people agree)

Disagree(2 people disagree)

01 Jun 2009 11:22 AEST

Alan

Donvale

Loved it!

So easy and so lovely ... moist and tangy without being heavy. We had it with a dollop of cream/yoghurt.

Agree(5 people agree)

Disagree(6 people disagree)

18 May 2009 08:57 AEST

Amanda

Brisbane

The perfect cake.

This cake is absolutely sublime. I'm playing around with the recipe to refine it to my taste and to determine accurate cooking time in my oven. Tastes amazing served with vanilla yoghurt and flaked almonds on the side. I love the slight bitterness, as to me, it offsets the large amount of sugar used in the recipe. This is my favourite cake of the moment :) (PS: tried to give this 5 stars but the star rating wouldn't function properly, so 3 is all it would allow me to give)

Agree(2 people agree)

Disagree(2 people disagree)

12 Apr 2009 11:54 AEST

carol

buderim

fabulous more flour free recipees pleaze

fabulous thanks could we have more four free tradition al recipees

Agree(2 people agree)

Disagree(0 people disagree)

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