Orange and almond cake with orange and tarragon syrup

David Massey combines oranges and almonds to create a deliciously moist cake, served with a herb-scented citrus syrup
By David Massey
Orange and almond cake with orange and tarragon syrup
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time: 30 minutes plus cooling
  • Effort: medium



  • 2 large oranges
  • 6 eggs
  • 225 g ground almonds
  • 225 g caster sugar
  • 1 tsp baking powder

For the syrup

  • 125 ml freshly squeezed orange juice
  • 25 ml orange liqueur
  • 1 tbsp brown sugar
  • 1 bunches tarragon, finely chopped


1. Boil the whole oranges in a pan of water for 2 hours until soft. Leave to cool in the water. 2. Preheat the oven to 190C/gas 5. 3. Cut the boiled oranges open and discard the pips. Put them in a blender and blend to a pulp. 4. Meanwhile, whisk the eggs in a bowl until thoroughly blended. 5. Fold in the orange pulp, ground almonds, sugar and baking powder, mixing thoroughly. 6. Pour the mixture into a greased and lined 20cm loose-based cake tin. 7. Bake in the oven for approximately 1 hour. Test by inserting a skewer into the centre of the cake. Cook for longer if it is still very moist. Leave to cool slightly in its tin before turning out. 8. Meanwhile, prepare the orange and tarragon syrup. Place the orange juice, liqueur and sugar in a pan and bring to the boil. 9. Simmer and reduce to a syrup - about 3-4 minutes. Allow to cool slightly before adding the tarragon. Set aside. 10. Serve the cake in slices with some of the syrup drizzled over, and accompany with a spoonful of softly whipped cream on the side.

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