Almond and Orange Cake

When I made this cake on the second time, I have accidently left out the caster sugar from the mixture. I’ve thought, that’s it, ruined, but turned out to be lovely. Not so sweet, but sweet enough, thanks for the orange syrup. The original recipe -by Michel Roux Jr.-, contains 225g caster sugar.

Almond and orange cake


for the Cake

  • 50g Plain Flour
  • 1tsp Baking Powder
  • 250g Ground Almond
  • 250g Unsalted Butter
  • Grated Zest of an Orange
  • 4 Eggs
  • 2tbsp Freshly squeezed Orange Juice

for the Icing and topping

  • 80ml Freshly squeezed Orange juice
  • 30g Brown Sugar
  • 20g Caster Sugar
  • Handful of Sliced Toasted Almonds
  • 2tbsp Marmalade
  • Preparation time: 10 minute
  • Cooking time: 40 minute
  • Serves: 6-8 person


You will need a 20cm wide round cake tin. I have a non-stick heavy duty cake tin, therefore I can save up on the butter. But do otherwise. Preheat the oven to 180°C.

Sift the flour, baking powder and add the ground almonds. Whisk the soften butter with the orange zest, then add the eggs one by one. Add 2 tbsp fresh orange juice and whisk it together until it’s smooth.

Fold in the flour mixture with a metal spoon and pour the mixture into the cake tin and bake it for 40 minute or until cooked.

Make the syrup in a saucepan by adding the orange juice, brown sugar and caster sugar. Boil it down a bit, and leave to cool.

When the cake is ready, prick around a few times with a skewer or toothpick to the bottom and poor on the syrup. Leave it to soak in and cool completely. Heat up the marmalade to make it spreadable and brushing over the top. Sprinkle with sliced almonds and icing sugar.

Michel Roux Jr. recommend serving with orange segments marinated in whisky and demerara sugar. If you not fan of strong whisky, you can try Southern Comfort which is a spicy, sweet whisky flavoured liqueur.

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