Orange and almond cake

Matt Tebbutt uses the tart flavour of seville oranges to add sophistication to a classic Mediterranean cake
By Matt Tebbutt
Orange and almond cake
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 40 minutes plus cooling time
  • Effort: easy


  • 2 Seville oranges, scrubbed
  • 1 lemon, scrubbed
  • 5 eggs, separated
  • 180 g caster sugar
  • 1 tsp baking powder
  • 250 g ground almonds
  • 2 tbsp flaked almonds
  • 2 tbsp olive oil

To decorate

  • 2 tbsp flaked almonds
  • 2-3 tbsp marmalade
  • icing sugar, for dusting

Tips and Suggestions

You can use regular oranges if bitter-tasting sevilles are not available.


1. Put the oranges and lemon in a saucepan and cover with water. Weight the fruit down with a heatproof plate, or something similar. Bring to the boil and simmer for 20-30 minutes, or until the fruits are soft, then turn off the heat and leave them to cool in the water.

2. Lift the oranges and lemon from the water and halve them. Remove and discard the pips. Put the fruit in a food processor and blitz.

3. Preheat the oven to 180C/160C fan/Gas 4 and line a 23cm springform cake tin with parchment paper.

4. In a large, clean bowl, whisk the egg whites together with half the sugar until the mixture forms stiff peaks when the whisk is lifted from the bowl. Gently fold in the rest of the sugar, then the baking powder and ground and flaked almonds. Add the olive oil and fruit paste and stir to combine.

5. Pour the mixture into the prepared cake tin and bake for 1 hour. Cover the cake with foil towards the end cooking if it is any darker than golden. When the cake is ready a skewer inserted into the middle will come out clean.

6. Meanwhile, toast the flaked almonds for the decoration in a dry frying pan, stirring constantly, or pop them on a baking tray in the oven for 5 or so minutes, until golden brown.

7. Remove the cooked cake from the oven and gently lift it from the cake tin. Warm the marmalade gently and brush it all over the top of the cake. Sprinkle with icing sugar and the toasted almonds. Serve the cake warm or allow it to cool completely and store in an airtight container.

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