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Orange and Almond Cake

  • Author: Recipe Winners, recipe by Claudia Roden
  • Prep Time: 10 minutes, plus orange boiling and cooling time of about an hour
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 10 - 12 serves


Orange and almond cake is very moist, nutty and orangy. The cake can be made in a food processor providing it has a large capacity bowl or with a bowl, using a stick blender and cutting the oranges into smaller pieces.

Cake freezes extremely well and will keep for a week in the refrigerator.


  • 2 large or 3 small oranges
  • 375g (13 ounces) almond meal (almond flour)
  • 325g (11 1/2 ounces) caster sugar
  • 1 1/2 teaspoons baking powder 
  • 6 large eggs
  • 50 g (2 ounces) slivered almonds, optional – see notes
  • 50 g (2 ounces) flaked almonds, optional – see notes
  • 2 tablespoon orange marmalade, optional – see notes
  • 1 tablespoon orange juice or water


  • boil oranges in water for an hour or until they are very tender
  • remove oranges from water and cut into quarters, removing any pips and allow to cool – see notes
  • preheat oven to 180c (355f) on bake, not fan
  • grease a 23 cm (9 inch) springform pan, and line the base with baking paper
  • in a food processor beat the eggs and sugar for 2-3 minutes until pale – see notes
  • add oranges and baking powder and whizz until oranges are thoroughly mixed in (1-2 minutes)
  • add almond meal (flour) and blend till mixed through.( Our food processor was too small for the whole cake which is why you see us adding ingredients into a bowl. LOL)
  • remove lid of processor and stir through slivered  almonds (optional)
  • pour mixture into springform pan
  • bake on middle shelf for 45-50 minutes or until a skewer comes away clean
  • remove cake from oven and allow to cool in tin for 30 minutes
  • run a knife around the inside of the pan and release side of pan leaving cake to cool down on the base of the pan
  • brush cake with marmalade jam warmed and thinned with a little orange juice or water  ( thin to consistency that allow for easy application of jam to cake) and sprinkle with toasted almonds (optional)
  • transfer cake to a serving plate
  • serve and enjoy! – see notes


  • after boiling cut oranges into quarters and remove any pips
  • use the whole orange, peel and fruit
  • you’ll need a large food processor bowl for this cake. In the video our food pro was not large enough so we had to finish the recipe in a bowl
  • slivered almonds are optional. We love the texture that they bring but please feel free to leave them out
  • flaked almonds and orange marmalade are optional, but again we like how the cake presents with them
  • cake freezes extremely well
  • we like to serve this cake with orange marmalade that has been mixed with a little fresh orange juice or water to thin it down
  • Category: cakes and desserts
  • Method: baking
  • Cuisine: Jewish

Keywords: orange and almond cake