Skip to navigation Skip to content
One large round orange and almond cake with orange zest on top in the middle. Tried & Tested

Orange and almond cake

Read reviews
4 stars based on 1 ratings

This orange and almond cake recipe by Claudia Roden was submitted by lovefood.com.  This recipe was first featured in ‘A Book of Middle Eastern Food’ published in 1968. In those days there were no food processors and you had to rub the cooked oranges through a sieve.

Key Information

  • Prep:
  • Bake:
  • Makes:1
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

  • 2 2 Orange(s)
  • 6 6 Egg(s) (free range)
  • 250g 8⅞ oz Almonds (ground)
  • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Baking powder
  • Icing sugar to dust (we use Silver Spoon) Icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Wash and boil the oranges unpeeled, for 1 1/2 hours or until they are very soft. Let them cool, then cut them open, remove the pips and turn them into a puree in a food processor.

    Ingredients for this step

    • 2 2 Orange(s)
  2. Classic mode Step 2

    Preheat the oven to 190°C (fan 170°C, gas mark 5). Beat the eggs in a large bowl. Add all the other ingredients, including the puree and mix thoroughly. Pour into greased cake tin with a removable base if possible.

    Ingredients for this step

    • 6 6 Egg(s) (free range)
    • 250g 8⅞ oz Almonds (ground)
    • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1tsp 1tsp Baking powder
  3. Classic mode Step 3

    Bake in the oven for about 1 hour. If it is still very wet leave it in the oven for a little longer. Cool in the tin before turning out. Dust with icing sugar to serve.

    Ingredients for this step

    • Icing sugar to dust (we use Silver Spoon) Icing sugar