How to make orange and almond cake

Cake ready to go in the oven

Oranges are not the only fruit. But sometimes I feel like it must be as I get a glut of them in my fruit and vegie box.  Often I lack creativity and just juice them but if I am feeling in the baking mood then I make this orange and almond cake.  The recipe is based on the famous orange and almond cake made by Moro restaurant in London.  The food there has Middle Eastern influences which you can see in this recipe.  Also, importantly for my orange glut dilemma it’s a cake which uses a LOT of oranges.  

Orange & AlmondCake

The cake itself is plain, almost austere. But what gives it the added punch is the highly concentrated and delicious orange sauce which accompanies it.  So good. Also such a good use of oranges. 

In goes the orange zest.
In goes the orange zest.
Orange and almond cake
Yields 12
Dense cake with a decadent orange sauce.
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Prep Time
50 min
Cook Time
1 hr 20 min
Total Time
2 hr 10 min
Prep Time
50 min
Cook Time
1 hr 20 min
Total Time
2 hr 10 min
260 calories
44 g
93 g
8 g
6 g
2 g
169 g
36 g
30 g
0 g
7 g
Nutrition Facts
Serving Size
169g
Yields
12
Amount Per Serving
Calories 260
Calories from Fat 71
% Daily Value *
Total Fat 8g
13%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 93mg
31%
Sodium 36mg
2%
Total Carbohydrates 44g
15%
Dietary Fiber 3g
11%
Sugars 30g
Protein 6g
Vitamin A
7%
Vitamin C
94%
Calcium
6%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 eggs, separated
  2. 240g caster sugar
  3. 230g almond meal
  4. Zest of 2 oranges
Syrup
  1. Juice of 8 oranges
  2. Juice of 2 lemons
  3. 1 cinnamon stick
  4. 1 tbsp of sugar
Instructions
  1. 1. Preheat the oven to 180c. Line a spring-form tin on the bottom and sides with baking paper.
  2. 2. Keep 1 tbsp of caster sugar aside for later, mix the egg yolks and sugar together until pale. Then add the almonds and zest and combine.
  3. 3. Beat the egg whites then add remaining teaspoon of sugar and bat again until stiff. Carefully fold into the egg yolk, sugar and almond mixture.
  4. 4. Pour into the prepared tin and bake for about 1 hour and 20 mins or until golden on top and firm to touch.
  5. 5. While the cake is in the oven make the syrup. Place the orange juice, leon juice and cinnamon stick in a saucepan with the sugar bring to a boil for about 15 mins until the syrup thickens to the and reduces. It should be the consistency of runny honey and taste quite tart. Allow to cool and place in fridge.
  6. 6. When the cake is ready remove it from the oven and cool completely on a rack before opening the tin. Serve with the syrup on the side.
Adapted from Moro: The Cook Book
beta
calories
260
fat
8g
protein
6g
carbs
44g
more
Adapted from Moro: The Cook Book
Gourmet Chick http://www.gourmet-chick.com/
Cake ready to go in the oven
Cake ready to go in the oven

 

One comment

  1. Yum. I love a flourless orange cake. Almost tempted to go buy some oranges now to give this a whirl!

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