The ‘Holy Moly It’s Easter Already’ Orange and Almond Cake


20 April 2014

Is it just me, or do these holidays just seem to appear out of nowhere? One minute you’re driving to and from school, the next you’re hosting friends and family for days on end of eating, drinking and egg hunting. Easter is a beautiful holiday, it is in my favourite season, autumn, we get to enjoy the spoils everything this season has to offer and it is the perfect forest walking weather.

The dude and I just got back from visiting friends up on the Murray and I bought home the greatest souvenir that pretty part of the world has to offer, oranges. Loads of them. I love seeing them come in to season, but it is bittersweet, as it also heralds the beginning of a long winter ahead. Of kale, oranges and not much else.

As you might know, I love to make stuff from scratch, but I don’t like to fuss around about it. Nice, simple and easy is my motto. So with a truckload of oranges there is only one way to go. Orange and almond cake. Possibly one of the simplest and delicious cakes you could make. It makes the house smell amazing and it looks so pretty on the Easter table.

I found this recipe years ago on the SBS website and it has been a go to ever since. I made two of these yesterday, one went in a flash, the other was ready for our Easter Sunday morning coffee.

I hope you all get to take time to enjoy the time you spend with the people closest to you. It’s pretty lovely. Especially when there’s an open fire and chestnuts roasting.

Happy Easter. xx

What you need:

  • 2 oranges, washed
  • 250 g caster sugar, plus extra for dusting
  • 6 eggs
  • 250 g almond meal
  • 1 tsp baking powder
  • icing sugar, to serve

What you need to do:

  1. Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours. Drain, allow to cool to room temperature, then puree. I usually do this when I have some spare hours and keep the oranges in the fridge for cake making times.
  2. Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper. Beat the eggs and caster until well combined. Stir in the orange puree followed by the almond meal and baking powder. Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1–1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean.
  3. Allow to cool in the tin. Dust with icing sugar, cut into slices and serve.

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