Claudia Roden’s orange and almond cake from Observer Food Monthly Magazine, October 23, 2016: Special Edition: 20 Best Cake Recipes by Claudia Roden

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on December 12, 2022

    Great cake. I cooked my oranges in the instant pot with 1/4 C of water for 30 minutes with natural release. I used the volume measure for the almond flour and the sugar which turned out to be 214 gms and 213 gms respectively, since my oranges were on the samll side, I left those be and baked the cake at 375F for 50 minutes. Probably should have check for doneness at around 45 minutes.

  • Foodycat on September 21, 2018

    This is a great cake - and gluten free if you use GF baking powder.

  • Jane on November 06, 2016

    This is such a fantastic cake - moist, rich, fantastic almond and orange flavor. It probably lasts a long time (though I wouldn't know since it gets eaten in 2 days). The only time consuming thing is boiling the oranges for 90 mins (but unattended) and the cake takes minutes to mix together. I'm not surprised OFM put it into their 20 Best Cakes supplement.

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