Orange and Almond Cake

This week's try at home recipe is for Orange and Almond Cake, and once you've tried this we have plenty more recipes on our Recipe of the Week page.


1 Lemon 

2 oranges (about 400g) 

6 eggs (medium) 

225g castor sugar 

225g ground almonds 

4 tsp baking powder (gf if necessary) 


 Oil and base-line an 20cm springform cake tin and preheat oven to 200C, 180 fan or gas 5. 

Put oranges and lemon in a pan of cold water, bring to boil and simmer for about an hour. Leave to cool then cut them and remove pips. Puree the fruit and put in a bowl. 

Whisk eggs and caster sugar until pale and foamy and the whisk leaves a trail. 

Mix the almonds and baking powder together and stit into the fruit puree. 

Slowly fold in the egg mixture bit by bit with a metal spoon 

Turn into tin and bake for about one and a quarter to one and a half hours, checking after about 30mins see if it is browning too fast. If it is cover lightly with foil. 

Test with skewer which will come out clean when it is cooked 

Cool in tin for five minutes then turn out. 

When cool ice if wished with orange butter icing or glace icing. 

You could do in a 17.5cm tin using two thirds of quantities and just one orange and one lemon.