Seville orange cake

Eric Lanlard combines ground almonds, eggs and orange juice and zest to create a moist Spanish citrus cake, delicious for dessert
By Eric Lanlard
Seville orange cake
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time: 30 minutes plus cooling and soaking
  • Effort: medium



  • 150 g fresh white breadcrumbs
  • 200 g ground almonds
  • 300 g caster sugar
  • 3 tsp baking powder
  • 8 eggs
  • 400 ml sunflower oil
  • 1 lemon
  • 4 oranges, ideally Seville oranges
  • crème fraîche, to serve

For the syrup:

  • 100 g caster sugar
  • handful of cloves
  • 2 tsp ground cinnamon


1. Preheat the oven to 180C/gas 4.2. In a mixing bowl, combine the breadcrumbs, ground almonds, caster sugar and baking powder, mixing together well. Break in the eggs and add the oil, m

ixing gently together.3. Using a grater, grate the zest from the lemon and 2 oranges into the mixture, then mix together.4. Turn the cake mixture into a greased 20cm cake, base-lined with baking parchment. Bake the cake for 40 minutes to 1 hour.5. Meanwhile, make the syrup. Squeeze the juice from the zested lemon and the remaining oranges.6. In a pan place the lemon and orange juice, sugar, a handful of cloves and the cinnamon and mix together well. Bring to the boil, then reduce the heat and simmer for 3 minutes.7. Once the cake has been baked, pierce it several times with a skewer or small, sharp knife. Using a tablespoon, spoon the syrup over the cake, allowing it to soak in.8. Finely slice the remaining oranges and layer them over the top to decorate the cake. Serve with crème fraîche.

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