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Moroccan orange and almond cake

Refreshingly sticky, soaked with spiced syrup, this summery dessert is delicious eaten with a dollop of Greek style yogurt.

  • 3.67 Star
  • Timer Prep 15 min
    Cook 40 min
  • Chart 549.0 cal/
  • Chef hat Medium


Beat the free-range eggs. Zest the oranges. Zest the lemons. Juice the oranges. Juice the lemons. Toast the flaked almonds.

And the rest...

  1. 1 You will need a 23cm round, deep cake tin lined with greaseproof paper.
  2. 2 For the cake, mix together the almonds, sugar and baking powder in a large bowl. Whisk the oil with the eggs and pour onto the dry ingredients. Add the grated rinds and mix well. Pour into the prepared cake tin and place in a cold oven.
  3. 3 Turn the temperature to 180’C (160’C fan) gas 4 and bake for 40-50 minutes or until risen and firm to the touch. If the surface browns too quickly, lay a piece of greaseproof paper over the top.
  4. 4 Meanwhile make the syrup: place all the ingredients in a small pan, bring to the boil, stirring occasionally then simmer for 5 minutes until syrupy. Set aside.
  5. 5 Carefully transfer the cake onto a rimmed plate. Using a sharp- tipped knife, score the surface of the cake then drizzle on the syrup, letting it soak into the sponge. Leave to stand for 20 minutes.
  6. 6 Just before serving scatter on some toasted flaked almonds.
  7. 7 Variation: For individual puddings, you will need 8 x 150ml pudding basins, base-lined with a ring of greaseproof paper. Cook for 15-20 minutes.

And the rest...

3 Reviews

  • JD

    Unclear recipe: have ingredients been repeated in the list by mistake?

  • Adele

    This cake is delicious and had a lovely tangy taste. It also is easy to make and a great alternative gluten free cake.

  • Joe

    Really delicious and great level of tang. Although I added buttercream

  • Average per serving
  • Calories 549.0kCal
  • Fat44.3g
  • Saturated5.2g
  • Salt0.42g
  • Carbohydrates30.0
  • Sugar28.6g
  • Protein10.0g
  • Fibre0.4g