Orange and Almond Cake

Here’s a modified version of a recipe from the book ‘Better Cooking: A Year in the Kitchen’. A not-too-sweet cake for the citrusophiles among us (althought the orange flavour is pretty mild). A tangy Cointreau syrup may make this even better.


  • 200 g plain flour
  • 2 teaspoons baking powder
  • 120 g ground almonds
  • 200 g caster sugar
  • 3 eggs, lightly beaten
  • 140 ml olive oil
  • Juice and finely grated rind from two large oranges
  • 80 g blanched almonds

Heat oven to 180 degrees C. Grease and line with baking paper a deep, round tin (about 20 cm diameter). Sift the flour and baking powder into a large bowl and combine with the ground almonds and sugar.

Add the eggs, oil, orange juice and zest and mix until combined and smooth. Spoon the mixture into the tin and smooth before decorating with the blanched almonds. Bake for 50-60 minutes or until an inserted skewer comes out clean. Stand on a wire rack before removing cake from the tin. Serve with lashings of thick cream or good vanilla yoghurt and wash down with a nice cup of tea.

[categories Orange, Almonds]

Published in: on October 10, 2012 at 20:43  Leave a Comment  

The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: