Classic Orange & almond cake



Standard Supplier 10th July 2014

Classic Orange & almond cake

Classic Orange & almond cake by Peter Joyner


  • Ingredients - cake:
  • 2 Oranges, medium sized
  • 250g Caster sugar
  • 6 Eggs
  • 250g Ground almonds
  • 5g Baking powder
  • Ingredients - syrup:
  • 50g Granulated sugar,
  • boiled together
  • with 50ml water
  • then cooled
  • Ingredients - to serve:
  • Icing sugar


1. In a suitable pan, boil the whole oranges in water for approximately 3 hours or until very soft.
2. Once cooked, remove from the pan and allow them to cool. Halve and discard any pips.
3. Pre-heat the oven to 150°c.
4. Blend the oranges in a food processor, removing as much liquid as possible. It is really important that this has been squeezed as dry as possible.
5. In a mixing bowl, whisk together the eggs, sugar, baking powder and almonds. Add the orange then whisk again until combined.
6. Line a 22cm cake tin with parchment paper then pour in the batter. Place into the oven for approximately 1 hour or until firm.
7. Once cooked, allow to cool then prick the top all over with a skewer. Pour over the syrup.
8. To serve, dust with icing sugar and slice into portions.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you