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Provencal Orange Cake


  • 350g ground almonds

  • 300g caster sugar

  • 3 tsp Baking powder

  • 8 eggs

  • 400ml sunflower oil

  • 1 lemon

  • 4 oranges, ideally Seville oranges

  • 3 tsp dried lavender

  • crème fraîche, to serve

  • For the syrup:

  • 100g caster sugar

  • handful of Cloves

  • 2 tsp ground cinnamon

  • Dried lavender to decorate


  • 1.

    Preheat the oven to 180C/gas 4.

  • 2.

    In a mixing bowl, combine the ground almonds, caster sugar and baking powder, mixing together well. Break in the eggs and add the oil, mixing gently together.

  • 3.

    Using a grater, grate the zest from the lemon and 2 oranges into the mixture, then mix together. Add the dried lavender

  • 4.

    Turn the cake mixture into a greased 20cm cake, base-lined with baking parchment. Bake the cake for 40 minutes to 1 hour.

  • 5.

    Meanwhile, make the syrup. using the juicer Squeeze the juice from the zested lemon and the remaining oranges.

  • 6.

    In a pan place the lemon and orange juice, sugar, a handful of cloves and the cinnamon and mix together well. Bring to the boil, then reduce the heat and simmer for 3 minutes.

  • 7.

    Once the cake has been baked, pierce it several times with a skewer or small, sharp knife. Using a tablespoon, spoon the syrup over the cake, allowing it to soak in.

  • 8.

    Finely slice the remaining oranges and layer them over the top to decorate the cake and sprinkle with dried lavender. Serve with crème fraîche.

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Posted by Rosanna7Report
oooh are so right!