Made with ground almonds and walnut, this recipe is nutty and sweet. 


  • 5 large oranges

  • 100ml/3 ½ floz rapeseed oil

  • 4 eggs

  • 450g/1lb caster sugar

  • 125g/4½ oz self raising flour

  • 125g/4½ oz ground almonds

  • 2 tsp baking powder

  • 150g/5oz crème fraiche

  • 150g/5oz cream cheese

  • 25g/1oz icing sugar

  • 25g/1oz walnut halves, crumbled

  • 1 tbsp basil cress


  • 1.

    Preheat the oven to 170/325F/Gas 3. Lightly butter a 23cm/9” spring form cake tin.

  • 2.

    Zest 3 of the oranges and set aside, then remove the pith and discard. Roughly chop the flesh and place into a saucepan with the rapeseed oil and blitz until pureed with a stick blender, or blitz in a food blender.

  • 3.

    Whisk the orange zest, eggs and 250g/9oz of the caster sugar in a food mixer or large bowl with an electric whisk, until very light and ribbons form when the whisk lifts out.

  • 4.

    Mix the flour, ground almonds and baking powder together in a separate bowl. Fold half the pureed orange into the eggs, then add all the flour and the rest of the pureed orange.

  • 5.

    Pour straight into the cake tin and bake in the oven for 1 hour until golden brown and risen. Check the cake is cooked by inserting a clean skewer or knife into the centre of the cake – if it comes out clean, then the cake is ready, if not cook for a further 5 minutes and check once more.

  • 6.

    While the cake cooks, prepare the topping. Whisk the cream cheese, crème fraiche and icing sugar together in a bowl until smooth and thickened, then set in the fridge until needed.

  • 7.

    Peel the last 2 oranges with a vegetable peeler, then slice very finely into julienne.

  • 8.

    Put 150ml/5floz of water into a saucepan with 150g/5oz of the remaining caster sugar and the julienned orange peel. Bring to the boil and simmer for 8-10 minutes.

  • 9.

    Strain into a sieve set over a bowl and press through lightly to remove the sugar syrup. You can use this for a salad dressing or in another cake.

  • 10.

    Place the last of the caster sugar onto a plate and toss the julienned orange into it, tossing with your hands to make sure all the strands are coated.

  • 11.

    Remove the cake from the oven and allow to cool in the tin before turning out and cooling totally on a wire rack.

  • 12.

    Spread the frosting over the top of the cooled cake then decorate with crumbled walnut pieces, the candied julienne and basil cress.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 649kj
  • Fat Total 30g
  • Saturated Fat 6g
  • Protein 10g
  • Carbohydrate 89g
  • Sugar 71g
  • Sodium 190mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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