Orange and almond cake with orange syrup

    Orange and almond cake with orange syrup

    (11)
    5saves
    2hr15min


    5 people made this

    About this recipe: A very moist and fruity cake that uses the whole orange for its amazing flavour. Cooking the oranges twice makes the skin less bitter.

    Ingredients
    Serves: 8 

    • Orange and almond cake
    • 2 oranges
    • 3 eggs
    • 150g caster sugar
    • 230g ground almonds
    • 70g wholemeal flour
    • 1 teaspoon baking powder
    • Orange syrup
    • 1 orange
    • 100g caster sugar

    Method
    Prep:45min  ›  Cook:1hr30min  ›  Ready in:2hr15min 

      Cake:

    1. Preheat the oven to 180 C / Gas 4. Grease and line a 20cm spring form cake tin.
    2. Place the oranges in a saucepan, cover with cold water, bring to the boil and cook for 15 minutes. Drain and repeat. Coarsely chop and remove seeds.
    3. Place the chopped oranges in a blender with a splash of cold water and pulse until smooth.
    4. In a separate bowl, beat the eggs and sugar with an electric beater until thick and pale. Add the orange, ground almonds, flour and baking powder and fold to combine.
    5. Pour the mixture into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool while you make the syrup.
    6. Syrup:

    7. Finely grate the rind of the whole orange, then juice. Boil the rind for 5 minutes in a saucepan to soften, then drain and return to the pan. Add the orange juice and sugar and heat on low stirring constantly for about 3 minutes until the sugar dissolves and it becomes syrupy.
    8. Gently poke holes all over the top of the cake with a skewer and then spoon over the syrup. Serve warm or at room temperature.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    85

    Hi There! It's my 1st try and I am excited. I boiled the oranges for one hour, drained and reboiled them for 45 minutes. When I pureed them in blender, the puree is extremely bitter. So, I was wondering whether or not to proceed with the rest of the recipe? Is it normal for puree to be bitter and it will vanish with sugar, eggs, almond and baking? Or, if your puree is tasting nice and sweet, then only you should proceed with the rest of the procedure. Pls reply quickly.... Thanks,  -  23 Feb 2013  (Review from Allrecipes AU | NZ)

    by
    16

    I've made this a few times, cake and muffins. The muffins are the most popular as they slip easily into lunch boxes, the kid's and the husband's lunch boxes! I don't know if they freeze well, and probably never will, as they don't last long enough to need freezing!  -  02 Aug 2011  (Review from Allrecipes AU | NZ)

    by
    12

    Absolutely loved this recipe. My partner loved it too. Thank you so much for sharing this wonderful recipe. This was the very first cake I have ever made from scratch (I normally use a cake packet mix), so I was very proud of the way it turned out. I will continue to find receipes that don't come out of a packet. Thanks so much!!!  -  27 Jun 2012  (Review from Allrecipes AU | NZ)

    Write a review

    Click on stars to rate