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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.
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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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S
Sophie S
2 months 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
2 months ago
Would it work with custard? Thanks
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Tyler
2 months ago
Yes, custard would definitely work, Louise. It'd make it extra moist and indulgent!
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R
Rens D
3 months 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
3 months 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
3 months ago
Lovely bake but my cake went quite bitter…possibly because I used Seville oranges??
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N
Nadine C
3 months ago
Can I use orange juice from a carton for the syrup? If so how much would you recommend
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Tyler
3 months 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
3 months 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
3 months ago
Delightful and enjoyed very much by those who I baked for.
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Tyler
3 months ago
So glad your baking brigade loved it, Zera!
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K
Kirsty D
3 months ago
Delicious
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Tyler
3 months ago
Thanks, Kirsty! Love the enthusiasm. 😊
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E
Erna S
3 months ago
Easy to make, lovely soft texture and fresh and nicely citrusy in taste!
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Tyler
3 months ago
Thanks a ton, Erna! Stoked you enjoyed its citrusy charm!
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G
Gayle A
3 months 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
3 months ago
Awesome vibes, Gayle! That chocolate touch – love it! 🍫🙌
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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.
Only visible to you
Made it?
Cancel
S
Sophie S
2 months 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
2 months ago
Would it work with custard? Thanks
Like
Reply
Cancel
Tyler
2 months ago
Yes, custard would definitely work, Louise. It'd make it extra moist and indulgent!
Like
Reply
Cancel
R
Rens D
3 months 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
3 months 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
3 months ago
Lovely bake but my cake went quite bitter…possibly because I used Seville oranges??
Like
Reply
Cancel
N
Nadine C
3 months ago
Can I use orange juice from a carton for the syrup? If so how much would you recommend
Like
Reply
Cancel
Tyler
3 months 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
3 months ago
Was wonderful, loved that I could use the entire oranges. Cake was perfectly balanced not too sweet
Like
Reply
Cancel
Z
Zera G
3 months ago
Delightful and enjoyed very much by those who I baked for.
Like
Reply
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Tyler
3 months ago
So glad your baking brigade loved it, Zera!
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K
Kirsty D
3 months ago
Delicious
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Tyler
3 months ago
Thanks, Kirsty! Love the enthusiasm. 😊
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E
Erna S
3 months ago
Easy to make, lovely soft texture and fresh and nicely citrusy in taste!
Like
Reply
Cancel
Tyler
3 months ago
Thanks a ton, Erna! Stoked you enjoyed its citrusy charm!
Like
Reply
Cancel
G
Gayle A
3 months 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
3 months ago
Awesome vibes, Gayle! That chocolate touch – love it! 🍫🙌
Like
Reply
Cancel
