Made with whole oranges – simmered until very tender and then finely chopped – and ground almonds, this classic Spanish cake has a moist, light texture and a wonderful fresh flavour.
B12, C * A, B1, B2, folate, calcium, copper, zinc
This is a classic recipe which I have made many times. A friend and fellow home economist came up with the idea of standing the whole oranges in a micro proof dish, cut a deep cross in the top of each one (down into the flesh), than microwave for 5 - 10 minutes until soft (depends on the power of your microwave). Once cool, pick the pips out then proceed as for the recipe - much quicker and easier. - 10 Sep 2012
This cake is lovely! Very fresh and light. It keeps moist for 2 days and goes perfectly with a cup of tea or coffee but if you like to splash out it goes perfectly with a glass of prosecco. It reminds me of Spain and it's the best cake recipe I have I come across so far. 10/10 you won't be disappointed! - 17 Jun 2012
This was a lovely moist cake with a lovely light orange flavour would be lovely with afternoon tea and a dollop of whipped cream. Sounded like quite a lot of prep to make it but wasnt that bad and was easy. - 14 Mar 2010