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Orange and almond cake recipe

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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)

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 (189)

Previous 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | Page 21 | 22 | 23 | 24 Next
08 Feb 2009 04:36 AEST
Annie
West end
let me eat cake!
woah. me and my pop just made this cake. it is un -freaking- believable. I want to live in a house made out of this cake! soo good! - maybe even a little too good
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08 Feb 2009 02:44 AEST
Roberto Musitano
Findon SA
God Bless Orange and Almond Cake
AHHHHHH the smell is just divine, can't wait to cut and serve to my beloved guests
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08 Feb 2009 10:34 AEST
Batia Slater
East St Kilda
no pips
I use navel oranges which does not have pips and I pick out the bit of the stem on the outside of the orange. You can also use lemons for this cake. If you do use lemons, use 3 lemons and you'll need to pick out all of the pips. Yes the cake is a bit bitter, especially if you do not wash the outside of the fruit thoroughly. Use a small round springform pan to get good height, otherwise you end up with a very shallow looking cake.
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07 Feb 2009 01:54 AEST
Denise
Floreat
orange almond cake
Made this cake last night, very pleased with the result, very moist, easy to make, went down well with all the family. This recipe will be passed on to all my friends. Cut the oranges in half before adding to the mixture to check for pips. Love this cake, will be making this over and over, THANKS.
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07 Feb 2009 01:01 AEST
Graeme
Rosetta Tas
Orange and Almond cake
Very nice served with mandarin/orange segments in a Cointreau syrup and King Island cream. A little brown after cooking so will line tin next time.
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07 Feb 2009 11:56 AEST
nelly
upper coomera
the jewish orange and almond cake
I will try this cake soon But what about the pips?????do they boil down also??? Can someone tell me But I love the show and this jewish food looks delicicious Thank you sbs nelly
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06 Feb 2009 09:27 AEST
Karen
Noble Park
Orange and almond cake
Cake is great. Make sure you line the tin. I used one layer and it was brown on the bottom/edges. Also I cooked it at 165c as I have a fan forced oven. The top browned nicely. It was a little bitter, is this from the pips? Any ideas?
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06 Feb 2009 06:48 AEST
Lorayne
North Avoca
Jewish Orange & Almond Cake
This cake looked soooo delicious! I'm going to have a crack at it over the weekend.
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