Orange and Almond Cake


2 medium large oranges

6 eggs

250g ground almonds

200g coconut blossom sugar (available in Waitrose or online)

1tsp baking powder


  • Cook oranges whole in a pot covered with water for 1½-2hrs, use a side plate to keep submerged. They are done when you can easily pierce the skin with a knife. Set aside to cool
  • Line a 24cm cake tin or 3 x 6 muffin trays
  • Turn the oven on to 170°c fan
  • Weigh out almonds, sugar and baking powder and mix
  • Slice open oranges, remove pips and blend the orange (inc. skin)
  • Add the eggs and whizz
  • Add the wet mixture into the dry and mix well
  • Pour into your prepared tin/ trays. The mixture doesn’t rise much so you can go fairly close to the top
  • Bake for 20-25 mins for the muffin size and 50-60 mins for the cake. Cover with foil if browning too quickly
  • Serve with some crème fraîche or soya/coconut yoghurt, fresh berries and chopped pistachios


Recipe by Aoife Coghlan