Prep
15m
Cook
55m
Total
1h 10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Put the whole oranges into a saucepan, cover with cold water, bring to the boil, then simmer gently for 45 minutes until completely soft. This step removes harsh bitterness from the peel and makes the whole fruit usable. Drain well and leave to cool slightly.
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For
12
M
I
Cake
3
Oranges, medium, thin-skinned if possible
6
Eggs, large
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Per Serving
Calories
385kcal
Fat
24g
Carbs
34g
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Thin-skinned oranges (Navel or Valencia) give the best balance of flavour and bitterness | Drain the oranges well after boiling to avoid excess water | This cake slices cleanest with a sharp knife wiped between cuts | The flavour deepens overnight, making it perfect for make-ahead baking | Chocolate orange: drizzle with melted dark chocolate once cool | Spiced winter version: add 1 tsp cardamom or cinnamon | Marmalade glaze: warm 3 tbsp marmalade with a splash of orange juice and brush on top | Keeps 4–5 days in an airtight tin at room temperature | Freezes extremely well, slice before freezing for easy portions.
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S
Sophie S
17 days ago
Is it supposed to be bitter? I simmered the oranges as instructed and I used Valencia oranges which are sweet! Confused as to what happened. Texture is good. Next time I’ll remove the peel rather than use it as I did not like the bitter taste coming through
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L
Louise J
23 days ago
Would it work with custard? Thanks
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Tyler
21 days ago
Yes, custard would definitely work, Louise. It'd make it extra moist and indulgent!
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R
Rens D
a month ago
Would this also work with lemon(s)? And/Or regular flour? And if so, how much of each would you recommend?
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Tyler
a month ago
Using lemons works too, go for 3 medium with thin skin. Swap to 250 g self-raising flour instead of almonds for a different texture
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J
Jake
a month ago
Lovely bake but my cake went quite bitter…possibly because I used Seville oranges??
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N
Nadine C
a month ago
Can I use orange juice from a carton for the syrup? If so how much would you recommend
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Tyler
a month ago
Sure, you can use carton orange juice! Start with about 200-250 ml, then follow the same simmering process.
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S
Shannon S
a month ago
Was wonderful, loved that I could use the entire oranges. Cake was perfectly balanced not too sweet
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Z
Zera G
a month ago
Delightful and enjoyed very much by those who I baked for.
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Tyler
a month ago
So glad your baking brigade loved it, Zera!
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K
Kirsty D
a month ago
Delicious
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Tyler
a month ago
Thanks, Kirsty! Love the enthusiasm. 😊
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E
Erna S
a month ago
Easy to make, lovely soft texture and fresh and nicely citrusy in taste!
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Tyler
a month ago
Thanks a ton, Erna! Stoked you enjoyed its citrusy charm!
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G
Gayle A
a month ago
I won’t lie, I didn’t expect this to work but oh my days-it’s delicious! Going to whack some toasted almonds and a drizzle of chocolate on 😁
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Tyler
a month ago
Awesome vibes, Gayle! That chocolate touch – love it! 🍫🙌
Like
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Prep
15m
Cook
55m
Total
1h 10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Put the whole oranges into a saucepan, cover with cold water, bring to the boil, then simmer gently for 45 minutes until completely soft. This step removes harsh bitterness from the peel and makes the whole fruit usable. Drain well and leave to cool slightly.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
Cake
3
Oranges, medium, thin-skinned if possible
6
Eggs, large
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
385kcal
Fat
24g
Carbs
34g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Thin-skinned oranges (Navel or Valencia) give the best balance of flavour and bitterness | Drain the oranges well after boiling to avoid excess water | This cake slices cleanest with a sharp knife wiped between cuts | The flavour deepens overnight, making it perfect for make-ahead baking | Chocolate orange: drizzle with melted dark chocolate once cool | Spiced winter version: add 1 tsp cardamom or cinnamon | Marmalade glaze: warm 3 tbsp marmalade with a splash of orange juice and brush on top | Keeps 4–5 days in an airtight tin at room temperature | Freezes extremely well, slice before freezing for easy portions.
Only visible to you
Made it?
Cancel
S
Sophie S
17 days ago
Is it supposed to be bitter? I simmered the oranges as instructed and I used Valencia oranges which are sweet! Confused as to what happened. Texture is good. Next time I’ll remove the peel rather than use it as I did not like the bitter taste coming through
Like
Reply
Cancel
L
Louise J
23 days ago
Would it work with custard? Thanks
Like
Reply
Cancel
Tyler
21 days ago
Yes, custard would definitely work, Louise. It'd make it extra moist and indulgent!
Like
Reply
Cancel
R
Rens D
a month ago
Would this also work with lemon(s)? And/Or regular flour? And if so, how much of each would you recommend?
Like
Reply
Cancel
Tyler
a month ago
Using lemons works too, go for 3 medium with thin skin. Swap to 250 g self-raising flour instead of almonds for a different texture
Like
Reply
Cancel
J
Jake
a month ago
Lovely bake but my cake went quite bitter…possibly because I used Seville oranges??
Like
Reply
Cancel
N
Nadine C
a month ago
Can I use orange juice from a carton for the syrup? If so how much would you recommend
Like
Reply
Cancel
Tyler
a month ago
Sure, you can use carton orange juice! Start with about 200-250 ml, then follow the same simmering process.
Like
Reply
Cancel
S
Shannon S
a month ago
Was wonderful, loved that I could use the entire oranges. Cake was perfectly balanced not too sweet
Like
Reply
Cancel
Z
Zera G
a month ago
Delightful and enjoyed very much by those who I baked for.
Like
Reply
Cancel
Tyler
a month ago
So glad your baking brigade loved it, Zera!
Like
Reply
Cancel
K
Kirsty D
a month ago
Delicious
Like
Reply
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Tyler
a month ago
Thanks, Kirsty! Love the enthusiasm. 😊
Like
Reply
Cancel
E
Erna S
a month ago
Easy to make, lovely soft texture and fresh and nicely citrusy in taste!
Like
Reply
Cancel
Tyler
a month ago
Thanks a ton, Erna! Stoked you enjoyed its citrusy charm!
Like
Reply
Cancel
G
Gayle A
a month ago
I won’t lie, I didn’t expect this to work but oh my days-it’s delicious! Going to whack some toasted almonds and a drizzle of chocolate on 😁
Like
Reply
Cancel
Tyler
a month ago
Awesome vibes, Gayle! That chocolate touch – love it! 🍫🙌
Like
Reply
Cancel
