Comments on: Orange and almond cake

By: Christie

Christie — Sun, 07 Aug 2011 05:02:04 +0000

Hi EPM, Glad to hear your friends are impressed by it! It actually doesn’t rise very much as the ground almonds are quite heavy – at best, it only gets about 7-8cm high – it’s nice and dense. If you’re not even getting to this height then I would suggest beating the eggs and sugar together for a little longer than you are currently as this is what gives the cake volume. Good Luck! Christie

By: EPM

EPM — Sun, 07 Aug 2011 02:39:47 +0000

Absolutely love this cake- as does everyone who eats it! I have found that it doesn’t rise all that well- could I be doing something wrong? Grateful for your advice. xx

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By: Christie

Christie — Wed, 14 Apr 2010 23:55:03 +0000

Hi Mia – I’m so glad to hear that! I’ve got a couple of oranges sitting in my fruit bowl, I think it’s time to re-visit this yummy recipe :)

You’re so right about it keeping well and being better a few days later – it’s just so hard to resist!

By: Mia

Mia — Wed, 14 Apr 2010 11:56:56 +0000

Have made this cake twice already. Very successful. This cake improves with ages, so best eaten 2 days after you’ve made it (if you can wait that long).

By: Christie

Christie — Fri, 23 Oct 2009 08:43:37 +0000

@Jennifer – Love the layers on your cake! I agree that juice from concentrate would cut down the sugar however I don’t like subbing in unnatural products when there’s fresh oranges available!
@Doodie – Tangerines would be wonderful in this! They would make it slightly sweeter. The cake definitely gets better the next day – perfect for when unexpected guests turn up ;)

By: Doodie

Doodie — Fri, 23 Oct 2009 07:53:56 +0000

Nice!!! I made the same recipe a month ago, but I used tangerines and no flour. What an amazing cake! Truly gets better the next say, so make it in advance!

By: Jennifer Cote

Jennifer Cote — Thu, 22 Oct 2009 16:02:38 +0000

Sounds so good! I’m thinking next time, I may need to incorporate some of your ideas into my orange cake recipe. I love the idea of adding almonds. I added more orange flavor by using some frozen orange juice concentrate… I’m wondering if it would work in this recipe? It could cut the sugar quantity down some…
Thanks for posting!

By: Christie

Christie — Sun, 27 Sep 2009 10:50:16 +0000

Hi Tonia,
I love Meyer lemons! That’s a great idea to include one.
Regarding the timing – how long did you leave it in for?
Cheers, Christie

By: tonia

tonia — Sat, 26 Sep 2009 23:25:57 +0000

Krysta, I just made the orange cake but substituted a large thick skinned lemon, I think they’re Meyers for an orange. It’s delicious, but I find it takes a lot less time in the oven then suggested.

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By: andy

andy — Fri, 24 Oct 2008 13:44:39 +0000

Im getting hungry just by looking at that delicious orange cake

By: orange cake recipe

orange cake recipe — Wed, 15 Oct 2008 01:40:55 +0000

[...] Easy to make and intensely orange flavoured. recipe and photos by Christie at Fig &amp Cherry.http://www.figandcherry.com/recipes/orange-almond-cake/Read “RE: Seeking information about: Mandarin Orange Cake” at Cooking Q & A Forum Chef 894930 wrote: [...]

By: tommy

tommy — Thu, 25 Sep 2008 00:21:45 +0000

Your not helping my diet Mrs Connelly… this one looks sooo good!

By: Dee

Dee — Wed, 24 Sep 2008 09:38:07 +0000

Christie, this looks like something I could really put away! Thanks for the great recipe. Have bookmarked it.

By: Sam

Sam — Mon, 22 Sep 2008 19:24:23 +0000

I’ve just been reading through your blog. I love it! and your pictures are fantastic.
I really like citrus so this cake is going on my “must try” list!

By: Asterope

Asterope — Sun, 21 Sep 2008 10:22:40 +0000

Christie, this cake is making me very hungry!! and its too late to bake it!

I made something *very* similar in base a few years ago, but with 1 addition and 2 small alterations:

I added about 1 cup of poppy seeds – just think of syrupy citrus goodness with little crunchy bits of heaven mixed in!
I also added the zest of 1 lime, and made a larger amount of syrup (to counteract the dryness of the poppy seeds) with a small bit of cinnamon bark boiled in with it.

and its true… it does taste much better a few days after its made and all those flavours have had time to stew :)

By: Christie

Christie — Sat, 20 Sep 2008 12:26:14 +0000

Tangobaby – There’s no dumb questions around here… caster sugar is a really fine white sugar. I think it’s sold as ‘superfine sugar’ in the USA. The granules are smaller than regular sugar and dissolve more quickly.

Let me know how you go!

By: tangobaby

tangobaby — Fri, 19 Sep 2008 23:02:02 +0000

WOW.wow. I don’t mean to sound dumb, but what is caster sugar? If I make this, I don’t want to screw it up! It looks amazing!