Orange and Almond Cake with Orange Syrup

Recipe by Chrissyo
READY IN: 3hrs 30mins




  • Grease and lightly flour a 23cm springform cake tin.
  • Place the whole oranges in a medium saucepan, cover with water and boil for 2 hours, topping up with more water as it evaporates.
  • Remove the oranges.
  • Preheat the oven to 180C.
  • Cut the oranges into quarters and place in a food processor.
  • Blend until smooth, then cool thoroughly.
  • Place the egg yolks, orange liqueur and caster sugar in a large bowl and beat until smooth, then stir in the orange puree and mix well.
  • Whisk the egg whites in a dry bowl until firm peaks form.
  • Add the almonds and baking powder to the orange mixture, stir together well, then carefully fold in the eggwhites.
  • Gently pour into the cake tin and bake on the middle shelf of the oven for 1 hour.
  • Cool the cake in the tin, then transfer to a serving plate.
  • To make the syrup: place the orange juice, sugar and sauterne in a saucepan over medium heat and stir until the sugar dissolves.
  • Reduce the heat and simmer for 20 minutes or until reduced by half.
  • Skim off any scum that forms on the surface.
  • The syrup will thicken as it cools.
  • To serve, cut the cake into wedges, top with the candied orange, or rind and drizzle the syrup over.
  • Serve with cream.