orange cake
So I tend to veer away from making cakes these days, as my non-gluten free cake memories are still intact. I really should get more adventurous, and cast aside my preconceptions – as this orange and almond cake is beautiful. And gluten free. It was made for me as part of a Moroccan feast, and was the perfect end to a dinner filled with different spices and textures.

The original recipe was created by Batia Slater.


One of my lovely sister-in-laws made this cake for me – she actually made it in the morning before she went to work. Which is another big tick in this recipe’s favour. There were 6 of us at dinner that night, and we devoured a decent chunk of it.


2 oranges
6 eggs
250g caster sugar
250g almond meal
1tsp baking powder
Extra caster sugar for dusting before baking
Icing sugar for dusting after baking
Margarine or oil spray (for greasing the pan)

What to do

Get the oranges sorted (can do ahead of time): wash oranges and place unpeeled, in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool.

Make the cake: preheat oven to 190°C. Break 6 eggs into a mixing bowl or blender. Add caster sugar and beat or blend together. Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend.

The hardware: grease a 20 cm spring form baking pan with margarine (or vegetable oil spray) and dust with caster sugar. Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour to an hour and a half or until the top is golden brown.

To serve: dust – at the very least, with icing sugar. At the very most – raspberries and fairy floss, and icecream or nice thick natural yoghurt.

Roll on home.

serving her up

Sorting out the cake trimmings.

Post cake satisfaction.