Wednesday 18 October 2017

Orange and Almond Cake

I had a bit of time off recently, and had a very pleasant time off in Mallorca. It's traditional to bring back some local goodies for the office, however I found the offerings at the airport somewhat underwheling, so decided instead to make something... I looked up online "spanish cake", and the most common offering was orange and almond...this fitted well for me, as I'd spent a lot of time cycling between orange and almond orchards!

Orange and Almond Cake - Recipe

  • Pre-heat overn to 160'C
  • Grease and Line a deep 23cm springform tin with baking parchment


  • 5 eggs
  • 200g caster sugar
  • 225g ground almonds
  • 2 whole oranges (about 300g)
  • 20g water
  • Flaked Almonds (to decorate)
1) Chop the oranges up (skin, pith and all) and place in a medium sized saucepan with the water

2) Simmer gently for about half an hour with the lid in. The end result should be some soft orange goo, with most of teh excess moisture absorbed

3) Allow the orange to cool slightly, then blitz in a food processor

4) Separate the eggs, and whisk the whites together with 100g of the sugar to form a stiff meringue

5) Beat the yolks with the other half of the sugar to form a thick, creamy mousse.

6) Whisk the cooled orange mixture into the egg yolks

7) Fold the ground almond into the egg yolks

8) Carefully fold the meringue into the egg whites in parts

9) Transfer the final mixture into the prepared tin, and level with a spatula

10) Sprinkle the flaked almonds on top

11) Bake for 45-55 minutes, until a skewer comes out clean. You may need to give it a tin hat to stop the almonds on top browning too much

12) Cool in the tin, then turn out to a serving plate