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

    Average Rating:

     3 Total Reviews

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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!

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    • 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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    • on January 17, 2005

      since finding this recipe last year I have made it several times the light texture make it an ideal dinner party dessert and the oranges clean the palette.I usually make the cake in a savrin ring and boil some sliced oranges in the syrup to use for decoration on the cake.I tend not to make quite as much syrup as suggested

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    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
    42%
    Total Fat 28.2 g
    43%
    Saturated Fat 3.3 g
    16%
    Cholesterol 211.5 mg
    70%
    Sodium 218.1 mg
    9%
    Total Carbohydrate 78.5 g
    26%
    Dietary Fiber 11.9 g
    47%
    Sugars 63.9 g
    255%
    Protein 18.3 g
    36%
    Detailed Nutrition Values About Nutrition Info
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