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When you're in the middle of an Arctic blast there is one sure way to brighten up your home and that's with cake!

Topped with gorgeous candied orange slices, this orange and almond cake is a dream. By using olive oil, you're also guaranteed to have a cake that will taste great the day it's baked and even better the next...so be sure to save yourself a piece to enjoy with a cuppa the day after!

I adore seeing you all cooking my recipes so be sure to tag me if you give this, or any recipe of mine, a go!

Take care and stay warm all you Aussies out there - we have a few days of these crazy winds to go!

H xx

Serves: 10-12
Preparation Time: 15 minutes
Cooking Time: 50-55 minutes

For the cake:

  • Zest of one orange  
  • 1 cup white caster sugar  
  • 3 eggs, medium size  
  • 1 cup full cream milk  
  • 1 cup extra virgin olive oil  
  • ½ cup freshly squeezed orange juice  
  • 2 cups plain (all-purpose) flour, sifted  
  • ½ cup almond flour  
  • 2 teaspoons baking powder, sifted  
  • Pinch of salt  
  • 1/3 cup almond flakes, roasted then finely chopped  
  • 2 tablespoons almond flakes, roasted then roughly chopped  
  • Icing sugar, to serve (if desired)    

For the candied oranges:  

  • 1 ½ - 2 oranges, sliced as thinly as possible, pips carefully removed  
  • ¾ cup white sugar  
  • 1 ½ cups water    

1. Preheat the oven to 170 degrees Celsius for a fan forced oven. Grease and line the base of a 22cm springform tin.  

2. Place the caster sugar and the orange zest in a medium bowl and rub together until the sugar is clumpy and beautifully fragrant. Add the eggs and whisk until the mixture is thick and creamy. Whisk in the milk, oil and orange juice. Set aside.  

3. Place the flour, almond flour, baking powder and salt in a separate large bowl and stir until they are well combined. Make a well in the centre and slowly add the wet mixture gently whisking until everything has just incorporated. Finally, stir in the finely chopped almond flakes.  

4. Pour the batter into the prepared tin and bake for 50-55 minutes, or until a skewer inserted into the middle of the cake comes out clean when removed. Place the tin on a cooling rack and allow the cake to completely cool in the tin.  

5. While waiting for the cake to cool, make the candied oranges to decorate the cake. Place the water and sugar in a large non-stick frypan and stir until the sugar has dissolved. Add the orange slices and bring to a simmer on a low heat, making sure the slices do not overlap. Allow the fruit to slowly simmer for about 45 minutes, giving them a gently stir every now and then, again making sure not to overlap the slices.  

6. Once there is very little liquid left in the frypan and the circular piths around the slices seem translucent, the candied oranges are ready. Place the slices on a baking paper lined cooling rack in a single layer and allow them to completely cool.

7. Remove the cake from the tin once it has completely cooled, top with the candied oranges and roughly chopped almonds, dust with a little icing sugar if you like, and serve!