Orange And Almond Loaf Cake Recipe

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Nutrition per portion

Calories 300 kCal 15%
Fat 19g 27%
  -  Saturates 3g 15%


  • 175g plain flour
  • 2tsp baking powder
  • pinch of sea salt
  • 100g ground almonds
  • 175g unrefined caster sugar
  • 3 large free-range eggs
  • 200ml olive oil
  • zest and juice of 1 large orange (you need 100ml juice)
  • You will need:
  • a 1kg loaf tin, oiled and the base lined with baking parchment


  • Sift the flour and baking powder into a bowl with the salt. Add the almonds and sugar. In a separate bowl, whisk together the eggs, olive oil and orange zest and juice. Then whisk the 2 sets of ingredients together.

  • Heat the oven to 170C, gas 3. Pour the batter into the loaf tin and bake the cake for about 50 minutes or until a skewer comes out clean. Cool in the tin for 15 minutes then turnout onto a wire rack. Dust with icing sugar to serve. The cake will keep in an airtight container for 3 days.

  • For the oranges in syrup, take the peel off 4 oranges with a serrated knife then slice. Gently melt 150g caster sugar in a saucepan then bubble until golden. Add 75ml orange juice – stand back, as it will splutter! Stir gently until smooth then pour over the orange slices and chill in the fridge.

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