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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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29 Feb 2012 05:22 AEST

Ashvini

Malaysia

Burned but still beautiful!

My cake turned out fine, except for getting a little too brown on the top, but I'm going to cover it with foil and give it a go! Even with the browning on top, the cake was gorgeous! Thanks!

Agree(3 people agree)

Disagree(0 people disagree)

27 Feb 2012 07:03 AEST

Jan

Burpengary

Orange Almond Cake

My daughter is getting married in two weeks and she doesn't want a 'wedding cake' A number of guests have a variety of dietary requirements, this will be the top tier, hope icing will go OK with it, maybe ganach. Bottom is Missississippi Mud. (will sneak a fruit cake in too) Thanks to all for their tips. Wish me luck.

Agree(2 people agree)

Disagree(10 people disagree)

25 Feb 2012 09:54 AEST

Stella

Durango, Colorado USA

Replace with Clemintines

I have the same recipe however I did use clementines instead. I would like more Gluten Free Recipes

Agree(1 people agree)

Disagree(2 people disagree)

18 Feb 2012 11:53 AEST

Kiki

Zetland

Little adjustments, now its perfect.

I made this cake 3 times. I have now perfected the cake by making sure I use oranges that are not too large (large naval oranges makes the cake too moist) and reduced the sugar to 200 grams. It's totally sweet enough. Served with a little mascaporne and blue berries on the side, heavenly.

Agree(5 people agree)

Disagree(0 people disagree)

15 Feb 2012 01:40 AEST

bayteey

Nice Cake!

The cake turned out fantastic! I used 2 big navel oranges and 100gm of light brown sugar as I didn't have caster sugar. The sweetness of the cake was just nice. I removed the pits in the orange so there was no bitterness at all. The cake had a nice tangy flavour to it. The only downside was that the cake browned too quickly after 40 min in the 160 degree oven. I covered the top of the tin with baking paper and it seemed to stop the browning.

Agree(0 people agree)

Disagree(4 people disagree)

11 Feb 2012 12:54 AEST

Kierann

Rosebud

Boiling oranges

I have made this cake before and found it bitter - I was really disappointed as this is my favourite cake of all time. I read somewhere that if you boil the oranges for one hour and then refresh the water and boil for another hour it decreases the bitterness. I tried it and it worked. Beautiful.

Agree(2 people agree)

Disagree(0 people disagree)

06 Feb 2012 11:13 AEST

Suellen

VIC

Awesome cake!!

The cake turned out beautifully! I am happy for the result.

Agree(0 people agree)

Disagree(1 people disagree)

30 Jan 2012 02:14 AEST

Helen McDermott

Leicestershire, UK

Frozen

Can this cake be frozen? As it takes some time to make, it would be beneficial for me to make in advance and freeze.

Agree(11 people agree)

Disagree(1 people disagree)

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