Orange and almond cake

This cake has no flour or butter in it!


  1. 2 large oranges
  2. 5 eggs
  3. 2 ½ cups of slivered almonds
  4. 1 cup sugar
  5. 1 tsp baking powder
  6. confectioners’ sugar, sifted, to dust


  1. Lightly grease a 9”springform pan and line the base with baking paper.
  2. Finely grind almonds in a food processor and place in a small bowl with the cup of sugar and the teaspoon of baking powder. Set it aside.
  3. Set out the eggs as they are best beaten at room temperature.
  4. Scrub the oranges under warm running water to remove any wax coating from the skins. Put the whole oranges in a saucepan, cover with water and boil for 1 hour.
  5. Remove from the water and set aside to cool. Using a plate to catch any juice, cut the cooled oranges into quarters and remove any seeds.
  6. Place the orange quarters, skin and all, in a food processor and blend until they turn to a pulp.

Pre-heat oven to 350 degrees 

  1. Beat eggs in a large bowl with electric beaters until light and fluffy.
  2. Carefully incorporate the dry ingredients into the eggs with a large whisk.
  3. Incorporate the orange pulp in the same manner and mix to combine.
  4. Pour the cake batter into the pan and cook for 1 hour.
  5. Cool in the pan before turning out onto a wire rack to cool completely.
  6. Dust with confectiners’ sugar.


Note: Optional, as shown in the picture, spoon some thinned out blackberry preserves on the cake and top with added blackberries

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