Moist Orange and Almond Cake


Moist Orange and Almond Cake

Prep Time ~ 1 hour + 30 mins Cooking Time ~ 1 hour
Approx Cost ~ £2.00 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 8
Tips ~ To make a delicious dessert, tuck orange slices underneath the cake before serving with whipped cream.


1 large Valencia or Navelina orange

Butter for greasing

3 eggs

225g / 8oz caster sugar

5ml / 1 tsp baking powder

225g / 8oz ground almonds

25g / 1oz plain flour

Icing sugar for dusting


  • Pierce the orange with a skewer. Put it into a deep pan and pour over water. Bring to the boil, then cover and simmer for 1 hour until the skin is soft. Drain.
  • Preheat the oven to 180C, 350F, Gas 4. Lightly grease a 20cm / 8inch round cake tin and line with baking parchment.
  • Cut the cooled orange in half and discard pips. Place the orange, peel, skin and all in a food processor or blender until smooth and pulpy.
  • In a bowl, whisk the eggs and caster sugar until thick. Fold in the baking powder, almonds and flour. Fold in the puree.
  • Pour into the prepared tin, level the surface and bake for 1 hour or until inserted into the middle comes out clean.
  • Cool the cake in the tin for 10 minutes, turn out onto a wire rack, peel off the lining paper and cool completely.
  • Dust liberally with icing sugar and serve.