Deliciously moist orange and almond cake

In addition to the recipe below, I like to reduce down the water left from boiling the oranges with a bit of sugar to make a syrup. Along with some mascarpone this goes well with the cake. I also find that it can cook faster than 1 hour so maybe check at 50 min with a cake skewer. Don’t be worried if it looks quite dark when you pull it out, it will taste great.

Here is the recipe from a Colleague of my Husband:

Orange and Almond Cake

  • 2 large oranges
  • 6 eggs
  • ½ lb (8 oz or 227g) ground almonds
  • ½ lb (8 oz or 227g) sugar
  • 1 tsp baking powder
  • Butter and flour for cake tin


Wash and boil the oranges (unpeeled) in water for nearly 2 hours (or ½ hr in the pressure cooker). Check they don’t boil dry and add more water if need to ensure they boil for 2 hours. Let them cool, cut open and remove pips. Turn oranges into pulp by rubbing them through a sieve or putting them in an electric blender.

Beat the eggs in a large bowl. Add all other ingredients, mix thoroughly and pour into a buttered and lined cake tin (I line the bottom and sides), preferably one with a removable bottom.

Bake in preheated moderately hot oven (200C / 400F) for about 1 hour.

Note: Check cake after 1 hour of cooking by opening the door. This type of cake will not go any flatter if the door is opened during cooking. If the cake is still very wet after an hour of cooking, leave it in the oven for a little longer. Cool in the tin before turning out.

This is a very moist cake that will serve as a dessert.

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