Orange and almond cake

This moist almond cake with a glazed orange topping is a splendid afternoon tea treat that goes well with some cream and a pot of tea or coffee.

  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 6
  • Print


Orange and almond cake
  • 175 gram unsalted butter, at room temperature
  • 3/4 cup (165g) caster sugar, plus 2 tablespoons extra
  • 3 large eggs
  • 1/2 cup (75g) self-raising flour, sifted
  • 1 1/4 cup (155g) ground almonds
  • 1/2 teaspoon salt
  • 3 medium oranges, thinly sliced (see tip)
  • 4 tablespoon orange marmalade
  • 2 teaspoon water
  • mascarpone, to serve


Orange and almond cake
  • 1
    Preheat oven to 150°C. Lightly grease and line base of a 20cm square cake pan. Sprinkle evenly with extra caster sugar.
  • 2
    Using an electric mixer, beat butter and gradually beat in sugar. Add eggs, 1 at a time, beating well after each addition. Fold in almonds, flour and salt.
  • 3
    Arrange half of orange slices on top of sugar in prepared pan. Spread half of cake mixture over oranges. Repeat with remaining oranges and cake mixture.
  • 4
    Bake for 1 hour 15 minutes, until cooked through when tested with a skewer. Cool in pan for 5 minutes. Turn onto a serving plate.
  • 5
    Heat marmalade and water in a saucepan on low. Cook for 5 minutes, stirring, until dissolved. Brush warm glaze over cake. Serve cake with marscarpone, if desired.


Oranges can be left peeled or unpeeled, depending on preference. Unpeeled oranges will result in a more robust, zesty flavour.

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