About this recipe: 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 so light and tasty, and simple to make. I had made something similar previously, which was tasty but too moist bordering on wet. This receipe uses the same ingredients but totally light and lush. The orange did not overpower, very subtle taste. I did use organic oranges as the peel was used in the cake. Overall a real winner!!!! - 13 Jan 2013