Recipé for orange, lemon and almond cake

On this page: This is a fatless, almost gluten free, but deliciously moist cake, tangy and not too sweet, that can also be eaten warm as a pudding with cream or ice cream (I like crème fraîche). It's based on a Sephardic recipé from Claudia Roden.


finished cakeOne orange, one lemon
400g ground almonds
150g sugar
1 teaspoon (5ml) baking powder
Three eggs
Butter and flour for preparing tin
Handful of flaked almonds to decorate


Simmer the orange and lemon in water till soft (the lemon will probably soften first) - allow about 45 minutes. Leave to cool. Then open the fruit and remove the pips. Blend with just enough of the cooking liquid to make a pulp, or push through a sieve.

Beat the eggs in a basin, then stir in the fruit pulp and dry ingredients. Arrange the flaked almonds on top.

Put into a greased and floured tin (one with a loose base is best), and bake at gas mark 5 (190 ºC) for about 40-50 minutes, or until browned and springy to touch.

Allow to cool a little, then remove from tin and put on a serving plate. Dust with icing sugar if liked.

Tips: this is almost gluten free: baking powder contains gluten, and although you can use something other than flour (e.g. cornflour) to dust the tin, there is still a small amount of flour in the raising agent. And although it is a fatless recipé, almonds do of course contain quite a bit of oil.

Buy your ground almonds loose from a wholefood shop: very much cheaper than little packets from the supermarket.