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Orange and almond cake recipe

Created by Batia Slater

191 comments

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Rating:

5/ 5 stars 891 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 (191)

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07 Apr 2011 02:13 AEST

Rosemary

Lockleys, SA

Cake recipe above

Anybody have a natural alternative to the sugar. I am insulant resistant all the other ingredients tick the boxes except the sugar. I am not supposed to have artificial sweeteners because of the chemicals in them.

Agree(0 people agree)

Disagree(0 people disagree)

28 Mar 2011 05:25 AEST

Rosemary Martin

Bentleigh

Coeliac diet people can enjoy this cake

I have made this cake several times over the last few years. It is utterly delicious and so easy, and so diet friendly for the coeliac diet people.

Agree(3 people agree)

Disagree(0 people disagree)

19 Mar 2011 11:15 AEST

Georgie

Bondi

HELP!

In view of Pessah approaching, this recipe sounds excellent as it contains no flour - how could you adapt this cake without the baking powder?

Agree(0 people agree)

Disagree(5 people disagree)

18 Mar 2011 12:43 AEST

Francis

Campbell

deeeelicious

this cake was really yummy and easy to make and even better served with ice cream

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13 Mar 2011 05:32 AEST

amanda brian

bexley

orange and almond cake

Line the springform pan with baking paper and don`t dust with sugar and it won`t stick .Also much better if baked the day before it is needed - too moist otherwise .

Agree(1 people agree)

Disagree(3 people disagree)

08 Mar 2011 04:37 AEST

Clarence

Toowoomba

Delicious

I blended the oranges then added them to the sugar/egg mixture in my regular mixmaster. Common sense, really!

Agree(2 people agree)

Disagree(1 people disagree)

28 Feb 2011 12:02 AEST

Annapoh

caulfield south

no fuss straight forward

So yummmy.Make 2 in a week apart.My Duaghter classmates and my last night dinner guests just love it.Going to make another when my daughter come back from camp next week. Not forgetting the almond meal and orange has sugar content. The only ingredient i change is instead of 250g of caster sugar,I put 200g of raw caster sugar.That was perfect.Not too sweet.

Agree(1 people agree)

Disagree(0 people disagree)

15 Feb 2011 05:39 AEST

Prue

Chermside

Yum-o

I have made this recipe 3 times it's so simple but tastes and looks pretty darn fancy. I dust it with some brown castor sugar and this gives it a chewy sugary top that makes it a bit sweeter too.

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