Orange Drizzle Cake

Jan makes this on occasion; it's a wow factor cake for special occasions, or just something to impress friends. It certainly impressed all of my colleagues so much so they asked for the recipe, hence here it is.


This is also a good cake for those who have problems with gluten as there is no flour in the mix. It's based on a recipe from Frances Mayes Tuscan Sun cookbook.

   Orange Drizzle Cake



2 Jaffa oranges (or any large juicy orange)
6 eggs - medium
8oz (225 grams) caster sugar
8oz (225 grams) ground almonds
Half teaspoon of baking powder 
1 teaspoon of Cointreau, Caballero or some other orange Brandy; plus more for drizzling on later.
8 inch (20 cm) cake tin


Bring to the boil a pan of water and place the whole oranges in, simmer until the skins are soft, remove from the heat and allow to cool.

Cut up the oranges and blitz them in a food processor ensuring there are no pips. Add the Cointreau or spirit of choice, you could even use an Almond based spirit such as Disaronno or another Amoretto for Almond flavour.

Beat the six eggs until light and fluffy.

Place the sugar, almonds and Baking powder in a bowl, mix them together whilst dry, and then add all of the wet ingredients, folding the eggs in at the last moment.

Transfer into a prepared loose bottom cake tin and bake in the middle of the oven at 180°C (356°F) for approximately 1 hour. The top will go brown quite quickly so Jan covers it with some baking sheet.

Once cool, remove from the tin and place on a cake stand, pierce the top of the cake with a cocktail stick to about the depth of 1 inch (2.5cm) at 1 inch intervals, with your thumb over the neck of the bottle, lightly drizzle some more alcohol of choice over the top of the cake.

For further decoration you could coat the top of the cake with marmalade and place some candied oranges on top along with some almonds, then dust with icing sugar.