This cake is a delicious healthy cake, perfect for ovo-vegetarians or those who are dairy, gluten
or wheat free.


  • 2 large navel oranges

  • 5 extra-large, free-range eggs

  • 250 g raw sugar

  • 250 g ground almonds

  • rice bran or olive oil spray


  • 1.

    Pre-heat oven to 170°C. Spray the base and sides of a non-stick free form cake tin with oil. Line with baking paper too, if you don’t trust your cake tin.

  • 2.

    Place whole oranges in a large saucepan and cover with plenty of water. Bring to the boil and simmer for approximately 1 hour, ensuring oranges remain covered at all times with plenty of water.

  • 3.

    When oranges are soft, drain and cool. Chop oranges into quarters, discard any seeds, then place the chunks into a food processor and purée until smooth.

  • 4.

    Whisk eggs and sugar until thick, white and creamy, and add cooled orange purée and then carefully fold in ground almonds taking care not to knock out all the air.

  • 5.

    Pour into prepared pan and bake for 1 hour. Test with skewer which should come out clean when removed from centre of cake.


Serving Tip: Cut into triangular pieces and serve warm with some fresh orange slices and fresh
Recipe by Alison Taafe


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