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Ronni’s Orange & Almond Cake

This amazing recipe is from the OzHarvest Cookbook


  • 3 small oranges

  • 110g (½ cup) caster sugar

  • 6 eggs, lightly beaten

  • 250g (2½ cups) ground almonds

  • 1 heaped teaspoon baking powder

  • 2 tablespoons slivered almonds

  • icing sugar, to serve


  • 1.

    If the oranges are from your own tree, give them a wash and you’re ready to go. If you’re buying oranges, try to find organic, or fruit that don’t have a waxy coating on them – you’re going to use the whole fruit for your cake. Give them a really good scrub.

  • 2.

    Put the oranges in a large pan, cover with cold water and bring to the boil. Reduce the heat to a very low simmer, cover the pan and leave the oranges for about 2 hours. Drain well.

  • 3.

    Cut the oranges in quarters and remove any seeds and hard bits. Pulp the entire oranges until smooth – you can use a blender or keep them in the pan and use a hand-held mixer. (At this stage you can put the pureed orange in a container and keep in the freezer for months and months until your next orange harvest. I usually cook up many batches of oranges to freeze.)

  • 4.

    Preheat the oven to 180°C. Line a 20cm round springform cake tin with baking paper (or a slice tin if you’re making this for lunch boxes).

  • 5.

    Mix together the sugar, eggs, ground almonds, baking powder and pureed orange. Pour into the tin and scatter the almonds over the top. Bake for 50 minutes to 1 hour. Check after about 40 minutes and cover the top of the cake if it’s already browned enough. Cool in the tin and dust with icing sugar to serve.


NOTE: This cake keeps very well in a tin for days, or freezes well. You can slice before freezing, put in an airtight container and take a piece out whenever needed. It’s glutenfree, so is a good recipe to have up your sleeve for flour-intolerant friends.

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