Orange and Almond Cake

Ingredients

  • 2 large organic oranges
  • 250g caster sugar, plus extra for dusting
  • 6 free range eggs
  • 250g ground almond
  • 1 tsp baking powder
  • 25g grams of flaked almonds
  • Icing sugar, to serve sugar

Orange and Almond Cake

A cake celebrating the wonderful taste of oranges, which are at their best around Christmas time. The orange and almond cake is a classic Passover dessert that draws on the Sephardic traditions of the Mediterranean, Morocco and the Middle East. In this recipe, whole oranges are boiled for two hours and then puréed skin, pips and all. Not only is this cake incredibly moreish and moist, it is also easy to bake, gluten and dairy-free, making it the perfect cake to enjoy with a cup of tea or as a delicious pudding served with cream.

Method

  1. Preheat the oven to 180°C/. Butter a deep 23-24cm cake tin and line with baking paper parchment. Peel, core and cut the apples into 1cm wedges.
  2. Using an electric hand whisk, cream together the butter, caster sugar and lemon zest in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each egg to keep the mixture smooth.
  3. Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. Stir the apple pieces into the mixture.
  4. Spoon into the prepared cake tin, lightly level the top and sprinkle with the demerara sugar. Bake in the oven for 50-60 minutes or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.
  5. Leave to cool in the tin for 10 minutes. Remove the cake from the tin and place on a serving plate. Sprinkle heavily with the extra caster sugar. Cut the cake into generous wedges and serve warm with a spoonful of whipped cream.
  6. Enjoy!

    Download Orange and Almond Cake recipe in pdf format (113kb)

£
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