Recipe: Orange and Almond Cake - HerCanberra

Posted on 29 August, 2021

There are lots of different versions of this Middle-Eastern style cake. I’ve tried a few and this is my favourite. It’s really easy, and people love it!

And when I say people love it, this is a cake that will help you win friends and influence people. Proof of this is that my work colleagues at the University of Canberra are so mad on this sweet treat, they hit the socials when I bring it in for staff meetings.

It’s good for friends who can’t eat gluten too. Serve with soy ice cream for those who can’t have dairy.

Ingredients

Cake

2 oranges
3 eggs
215 grams caster sugar (1 cup)
300 grams almond meal (3 cups)
1 teaspoon baking powder

Syrup

155 grams caster sugar
1 orange

Method

Lightly grease a cake tin and line with baking paper.

Put two oranges in a saucepan and cover with water. Don’t worry if they float. Boil them gently for 45 minutes to one hour. They should be quite soft when to take them off. Drain water and cool oranges completely.

Put them whole into a blender or food processor. Whizz them until pulpy but not completely smooth. Lightly whisk together eggs and sugar in a large-ish bowl.

Add orange mixture, almond meal and baking powder. Pour prepared cake tin. Bake at 170 degrees Celsius for one hour.

To make the syrup

While the cake is baking, make the syrup. Put the remaining 155 grams of sugar into a saucepan. Grate half the zest of your remaining orange into the same saucepan. (This is for decoration only, so if you don’t like zest you can skip this bit).

Juice the orange and pour the juice into the pan. I like to put the pulp in too. Simmer gently until all the sugar is dissolved.

Serving

You can serve the cake cold but I like to serve it slightly warm with warm syrup poured over it. You can make small holes in the cake with a skewer to help the syrup soak in.

If you want to serve the cake at a later stage or the next day, you can easily put it in the microwave. It’s great with really thick cream or ice cream.

Also, if you don’t put the syrup over it the cake freezes really well. Just wrap it in cling warp once it has cooled down.

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