Orange and almond sponge cake

By admin
30 November 2010

Makes a medium cake

Preparation time: 20 min

Baking time: 30 min


3 eggs, separated

130 ml (110 g) caster sugar

grated rind of 2 oranges

60 ml (¼ c) orange juice (juice of 2-3 oranges)

1 ml (¼ t) almond essence

1 pack (100 g) ground almonds

90 ml (50 g) cake flour

pinch of salt

15 ml (1 T) caster sugar

110 g butter, melted


200 g butter

200 g dark chocolate, broken into pieces

toasted almond flakes for on top

Preheat the oven to 180°C.

Grease a 20 cm cake tin with butter or margarine and dust with cake flour.


Whisk the egg yolks and caster sugar together until light and thick.

Add the orange rind, juice and almond essence and whisk well.

Fold in the almonds and mix well. Sift in the cake flour and mix well.

Whisk the egg whites and salt until soft peaks form, add the caster sugar and whisk until stiff peaks form.

Fold the melted butter into the yolk mixture with a rubber spatula, mix in a quarter of the egg-white mixture and lightly fold in the rest.

Pour into the prepared tin.

Bake for about 30 minute until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

Allow to cool for 10 minutes in the tin, use a knife to loosen the sides and turn onto a cloth-covered wire rack.

Tip the cake over so the top is facing up and allow to cool.


Melt the butter and dark chocolate over low heat, stirring constantly.

Beat until glossy.

Cool until set then beat well.

Keep chilled.

Smooth onto the cake and decorate with toasted almond flakes.

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