4 hours
Serves 8


Almond & Orange Cake

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  • 5 eggs
  • 220g (1 cup) caster sugar
  • 2 oranges (about 450g total weight)
  • 200g (2 cups) Lucky Almond Meal
  • 1 teaspoon gluten free baking powder
  • 50g (⅓ cup) cranberries
  • Icing sugar, to dust
  • Natural yoghurt or double cream, to serve


  • 1. Preheat oven to 180°C (160°C fan-forced). Grease a 22cm spring form cake tin and line the base with baking paper.
  • 2. Place oranges in a saucepan and cover with cold water. Bring to the boil. Cover and reduce to a simmer. Cook for 1½ hours or until softened and easily pierced with a knife. Add extra hot water as necessary. Drain oranges and leave to cool.
  • 3. Place sugar and eggs in a food processor and blend until well combined. Roughly chop oranges, discarding any pops. Add the oranges to the food processor and blend until pureed. Add Lucky Almond Meal and baking powder and pulse until just combined, scraping down bowl if necessary. Remove lid and stir through the cranberries.
  • 4. Pour the batter into the prepared tin. Bake for 55-60 minutes or until golden and a skewer comes out clean when inserted
  • 5. Cool for 15 minutes before removing from tin and transferring to a wire rack to cool.
  • 6. Dust cake with icing sugar. Cut into wedges and serve with yoghurt or cream.

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