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  • 2 large oranges*
  • 300g blanched almonds
  • 6 eggs
  • 1 cup (220g) caster sugar
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • icing sugar, for dusting


  1. Place the whole oranges into a medium sized saucepan, cover with water and bring to the boil. Simmer partially covered for 1 hour, or until oranges are very tender. (Top up with extra water as needed). Remove the oranges from the water, cut into quarters and set aside.
  2. Fit the food processor work bowl with the multipurpose blade then pulse the oranges to finely chopped pulp.
  3. Preheat the oven to 180C (160C fan forced). Grease and line the base and sides of a 22cm spring form pan with baking paper.
  4. Fit the food processor with the mini bowl and mini blade. Add the almonds and pulse to a fine textured meal.
  5. Attach the flat beater to the stand mixer. Place the eggs, sugar and vanilla into the mixing bowl. Beat on speed 1 for 30 seconds, or until combined. Increase to speed 6 and beat for 7 minutes, or until the mixture is very thick and creamy.
  6. Add the almond meal, baking powder and orange pulp to the thick egg mixture. Beat on speed 1 for 30 seconds, or until the mixture is combined . Do not over mix.
  7. Pour batter into the prepared pan. (The batter will come to the top of the pan). Bake on the centre shelf of the oven for 1 hour, or until the cake is firm to touch.
  8. Cool in the pan for 10 minutes before removing the sides of the spring form pan. Allow to cool completely before removing the baking paper.
  9. Dust heavily with icing sugar and serve with double thickened cream.


  • Valencia oranges will produce the sweetest cake.
  • Do not overmix or the cake may become tough.
  • Cake keeps well for up to 3 days.