Orange and Almond Spanish Cake

Recipe by Sackville
READY IN: 1hr 20mins




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