Spanish orange and almond cake
- 2 oranges, about 280 g (10 oz) in total, scrubbed and roughly chopped (with skin)
- 5 eggs, separated
- 200 g (7 oz) caster sugar
- 225 g (8 oz) ground almonds
- 2 tbsp flaked almonds
- sifted icing sugar to decorate
Prep:1hr › Cook:55min › Ready in:1hr55min
- Put the chopped oranges in a small saucepan, discarding any pips. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.
- Preheat the oven to 180ºC (350ºF, gas mark 4). Line the bottom and sides of a 23 cm (9 in) springform cake tin with baking parchment. Finely chop the oranges in a food processor or blender, or with a large knife.
- Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute.
- Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2–3 minutes or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds.
- Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.
- Bake for 50–55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with foil if it is browning too quickly.
- Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving. The cake can be kept in an airtight tin for up to 2 days.
Each serving provides
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