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Spiced Orange and Almond Cake

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“This is a lovely cake and works particularly well as a lighter alternative dessert after a big festive dinner. The beauty of this cake is that the spiced flavour comes entirely from the syrup, so you can choose how much syrup to pour over depending on preferred taste.”
READY IN:
1hr 5mins
SERVES:
6-8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the breadcrumbs with the sugar, almonds and baking powder.
  2. Add the oil and eggs and beat well.
  3. Stir in the orange and lemon zest.
  4. Pour the mixture into a greased 8inch round cake tin, put into a cold oven and set the heat to 375F, or slightly less for a fan assisted oven.
  5. Bake for 40-45 minutes until the cake is golden brown and a toothpick inserted into the centre comes out clean. Cool for 5 minutes in the tin then turn out onto a plate.
  6. While the cake is baking, make the syrup- put the 1/2 cup sugar, juices, cloves and cinnamon stick into a pan and bring gently to the boil, stirring until all the sugar has dissolved. Simmer for about 3 minutes.
  7. Pierce holes in the cake with a toothpick while still warm and pour the syrup over it in small batches. Leave to cool and continue spooning over the syrup until it is all soaked up.

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