Orange and almond cake

Orange and almond cake
Makes: 12 portions
Prep time:
Cook time:
Total time:
  • 2 oranges
  • 250 gr white sugar
  • 6 eggs
  • 250 gr ground almonds
  • 5 gr baking powder
  • 20 gr almond liqueur
  • 100 gr apricot jam
  1. Preheat the oven to 150˚C and line an oven proof tin with baking paper.
  2. Place the oranges in a pot and cover with cold water. Bring them to a boil, then drain and fill the pan up with cold water again. Bring once again to the boil, then refresh the water again and bring again to the boil. Boil the oranges for 2 hours until soft, topping up the water if needed to keep them covered.
  3. In a large bowl, cream the white sugar and eggs until combined.
  4. Remove the oranges from the pan and cut in half. Remove any seeds and puree the oranges using a stick blender, both the skin and the flesh.
  5. Mix the orange puree, ground almonds, baking powder and almond liqueur in the batter until incorporated and pour in the lined tin.
  6. Bake on the middle shelf of the oven for 30 min or until a skewer inserted in the centre comes out clean. Place the tin on a wire rack to cool before portioning.
  7. Portion the cake as desired and spread the apricot jam on top.
Stuff to know
This quantity will make a tray measuring 20 x 30 cm.
This recipe is gluten free but not nut free.
The cake will have a slight bitter taste since the white peel is pureed as well. Refreshing the water in which the oranges are boiled will reduce the bitterness.
The exact baking time will depend on the size and thickness of your cake.
Add raisins, sultana's or cranberries to the batter.
Top the cake with toasted flaked almonds before serving.