Orange and almond cake

Orange and Almond Cake

Orange and almond cake

Now coeliacs can have their cake and eat it too with this classic Orange and Almond Cake.

  • 2 hrs 45 mins
  • 12
  • Difficult


  • 2 oranges
  • 6 eggs
  • 180ml (¾ cup) castor sugar + extra
  • 250g ground almonds
  • 5ml (1t) gluten-free baking powder
  • icing sugar, for dusting
  • zest of 1 orange (optional)
  • whipped or double-thick cream, to serve


  1. Cook the oranges in boiling water, covered, for 2 hours. Adjust the water if necessary. Drain and allow the oranges to cool before pureeing them (with the skin and pips) in a food processor.
  2. Preheat oven to 160°C. Line a 20cm springform cake tin with baking paper. Beat the eggs and sugar together. Stir in the orange purée, almonds and baking powder.
  3. Pour into the prepared tin and dust the top with extra castor sugar. Bake for about 1½ hours until the top is golden brown. Dust with icing sugar, scatter orange zest over if you like and serve with whipped or double-thick cream.

Magazine issue date: May, 2015

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