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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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29 Apr 2013 09:15 AEST

hohum

bendigo

yuck

didn't enjoy hate orange cake

Agree(1 people agree)

Disagree(3 people disagree)

10 Apr 2013 09:47 AEST

Alexandra

Deakin ACT

Favourite Recipe

This is a wonderful recipe, I have made it a number of times for dinner parties with friends and it has never failed me! I made it the first time because my partner cannot have dairy, wheat or gluten products - this cake fits the bill. Thank you for sharing your recipe Batia!

Agree(3 people agree)

Disagree(4 people disagree)

27 Feb 2013 05:24 AEST

G. Spencer-Gardner

wantirna

Wonderful Program

Oh what a wonderful recipe,so happy to be able to present this cake to my family, the almond and orange cake was delecious, I viewed this recipe on Food Safari SBS, Thank you .We love this program..

Agree(5 people agree)

Disagree(4 people disagree)

22 Jan 2013 03:38 AEST

Monique

Castlecrag

BEST & EASIEST Cake I have Ever Baked

So delicious! I refrigerated the cake overnight after it cooled and the sweetness of the orange enhanced the next day. Amazingly easy and I absolutely love how moist it was and that it is gluten free. By far the best cake I have ever cooked.

Agree(7 people agree)

Disagree(33 people disagree)

14 Sep 2012 01:14 AEST

Diane

Glen iris

Help

Very nice cake but would like to increase recipe to feed 40. Can anyone give me any advice on this?

Agree(15 people agree)

Disagree(26 people disagree)

04 Sep 2012 01:07 AEST

Sally

Sydney

Really yummy!

This cake is delicious. Very moist and a lovely earthy flavour of orange. I boiled the oranges the night before baking the cake and left them to cool over night and they were perfect. Once the oranges have been prepped it is a very fast cake to make.

Agree(30 people agree)

Disagree(50 people disagree)

25 Aug 2012 01:13 AEST

Gladys Plumridge

Adelaide S Aust

delicious

I want to make this cake as a birthday cake, so it needs to be a smaller cake in thickness, how long do I cook it, I do not want to cut it in halves,

Agree(7 people agree)

Disagree(14 people disagree)

25 Aug 2012 12:52 AEST

Carolyn

Burpengary

Almond meal Question

Hi Heather (from Atlanta). I've made this cake twice now with almond meal that was left over from making almond milk (blended almonds and water - from both roasted and unroasted and both good). When friends tasted my cake they commented firstly how moist it was, and secondly that it had 'substance'. My preference is definitely for the almond meal made by pulverising real almonds and draining the liquid. Good luck!

Agree(3 people agree)

Disagree(19 people disagree)

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