About this recipe: Made with whole oranges – simmered until very tender and then finely chopped – and ground almonds, this classic Spanish cake has a moist, light texture and a wonderful fresh flavour.
B12, C * A, B1, B2, folate, calcium, copper, zinc
Instead of ground almonds alone, use a mixture of 100 g each ground almonds and semolina. This cake will be a little drier, so drizzle 2–3 tbsp Grand Marnier, Amaretto liqueur, tequila or orange juice over it rather than dusting with icing sugar. It is delicious served with a mixture of 150 ml whipped whipping cream and 150 g cream. * Substitute a lemon for one of the oranges, and decorate the top with thin strips of candied citrus peel instead of the flaked almonds.
Using whole oranges boosts the fibre and vitamin C content of this cake. Studies have shown a connection between a regular intake of vitamin C and the maintenance of intellectual function in elderly people. * As the cake is made without flour, it is suitable for those on gluten-free or wheat-free diets.
This is a classic recipe which I have made many times. A friend and fellow home economist came up with the idea of standing the whole oranges in a micro proof dish, cut a deep cross in the top of each one (down into the flesh), than microwave for 5 - 10 minutes until soft (depends on the power of your microwave). Once cool, pick the pips out then proceed as for the recipe - much quicker and easier. - 10 Sep 2012 (Review from Allrecipes UK | Ireland)
This cake is lovely! Very fresh and light. It keeps moist for 2 days and goes perfectly with a cup of tea or coffee but if you like to splash out it goes perfectly with a glass of prosecco. It reminds me of Spain and it's the best cake recipe I have I come across so far. 10/10 you won't be disappointed! - 17 Jun 2012 (Review from Allrecipes UK | Ireland)
This was a lovely moist cake with a lovely light orange flavour would be lovely with afternoon tea and a dollop of whipped cream. Sounded like quite a lot of prep to make it but wasnt that bad and was easy. - 14 Mar 2010 (Review from Allrecipes UK | Ireland)