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    You are in: Home / Recipes / Orange and Almond Spanish Cake Recipe
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    Orange and Almond Spanish Cake

    Orange and Almond Spanish Cake. Photo by Sackville

    1/1 Photo of Orange and Almond Spanish Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Sackville's Note:

    The first time I tasted this cake I couldn't believe it was possible to make a cake that is so light and yet holds up so well without any flour. The syrup makes it very moist as well. It would be perfect as a gourmet birthday cake for anyone with gluten or flour allergies. When they are in season, Seville oranges are recommended.

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    Units: US | Metric



    1. 1
      Preheat the oven to 180 C or 350 F.
    2. 2
      Line a 23 cm spring-form tin on the bottom and sides with greaseproof paper.
    3. 3
      Keeping 1 tbsp of caster sugar aside for later, mix the egg yolks and sugar together until pale.
    4. 4
      Then add the almonds and zest.
    5. 5
      Beat the egg whites and remaining tablespoon of sugar until stiff.
    6. 6
      Carefully fold into the sugar-egg mixture, trying not to knock the air out of the whites.
    7. 7
      The egg yolk/sugar mixture will seem quite stiff at first, but keep folding in the egg whites and it will soon loosen up.
    8. 8
      Gently ease the batter into the lined tin.
    9. 9
      Place on the middle shelf of your oven and bake for 60-70 minutes until it is golden on top and firm to touch.
    10. 10
      While the torte is in the oven, make the syrup by placing the orange juice, lemon juice and cinnamon in a saucepan with a handful of sugar.
    11. 11
      Bring to a gentle boil and simmer for about five minutes.
    12. 12
    13. 13
      The syrup should be quite tart.
    14. 14
      Cool and place in the fridge.
    15. 15
      When the torte is ready, remove from the oven and cool completely on a rack before opening the springform tin.
    16. 16
      Transfer to a plate and pierce four small holes in the top of the cake.
    17. 17
      Pour half the syrup over the top and serve with the rest of the syrup on the side.
    18. 18
      If you are making the cake ahead of time, I usually wait until a few hours before serving to pour the syrup over.

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    Ratings & Reviews:

    • on October 26, 2013


      I used 2 oranges quartered and put into the microwave for 5 mins then the WHOLE orange into a food processor. same 6 eggs at room temperature, 1 1/4 caster sugar (used regular sugar but put into a food processor to make finer), 2 1/2 cups of almond meal, 1 tsp baking powder. I split into two circle pans which really cut the cooking time down to 20- 30 mins. I layered the two pans. good for muffins too. I topped mine with melted dark chocolate in a all over swirly pattern. YUMMY !!!

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    • on November 18, 2007


      This cake tasted exactly like I imagined it would and was the ideal finish to a Spanish dinner party. Like the other reviewer, I found that the juice of 4 oranges and a lemon was more than enough. Even then, I had about twice more syrup than we needed. I toasted the almonds lightly before grinding them. Good recipe -- thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2005


      This cake is fabulous! I've made it a few times and taken it to work for a few colleagues that are gluten free and they loved it. It's moist, light and best served cold. You don't need so many oranges for the syrup, the ones that I grated orange rind from were enough to juice and pour over the cake. This cake is a definate winner, even my kids liked it.

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    Read All Reviews (4)


    Nutritional Facts for Orange and Almond Spanish Cake

    Serving Size: 1 (377 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 600.9
    Calories from Fat 254
    Total Fat 28.2 g
    Saturated Fat 3.3 g
    Cholesterol 211.5 mg
    Sodium 218.1 mg
    Total Carbohydrate 78.5 g
    Dietary Fiber 11.9 g
    Sugars 63.9 g
    Protein 18.3 g

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