Orange and Almond Cake


This lovely moist cake is straightforward to make using the all in one method and is just the thing for afternoon tea with family or friends!



125g of caster sugar

100g of soft brown sugar

225g of softened butter

100g of ground almonds

100g of self raising flour

1 teaspoon of baking powder (see note in method below)

50g of semolina

3 large eggs, free range if possible as they bring a good colour to the cake

the zest of 1 orange

the juice of ½ an orange

1 teaspoonful of orange extract

You will also need an 8″ cake tin, greased and lined with greaseproof paper


  • preheat your oven to 180°C
  • place all the cake ingredients into a bowl and mix thoroughly until everything is well blended and the mixture is smooth and creamy. This may either be done by hand using a large mixing bowl and wooden spoon or by using a food processor


  •  when using the all in one method of cake making, the addition of a teaspoon of baking powder helps to ensure a good rise to the cake
  • pour the cake mixture into the prepared tin and smooth the surface of the mixture


  • place the tin into the preheated oven and bake the cake for approximately 50 – 60 minutes. To test whether the cake is cooked, insert a skewer into the middle of the cake – when it is removed there should be no wet cake mixture sticking to it
  • leave the cake in it’s tin to cool, standing it on a wire cooling rack for about an hour before removing it from the tin
  • to serve, dust the surface of the cake generously with icing sugar




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