Seville orange, almond & olive oil cake

Seville orange, almond & olive oil cake

Seville oranges are only around from late December to early March, so make the most of them and don't just save them for marmalade

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 20 mins

plus cooling

Dairy-free

Method

  1. Put the oranges and lemon in a saucepan and cover with water, and put a circle of scrunched up greaseproof paper over the top so they sit under the water. Bring to the boil, then reduce to a simmer for 15 minutes. Turn off the heat and leave to sit in the liquid and cool completely. Halve and juice all the fruit.
  2. Chop up one orange and one lemon shell, put these in the food processor and blend. Add all the juice from the oranges but only half the lemon juice to make a paste. Discard the other orange and lemon bits. Toast the blanched almonds until golden and then put in a food processor and grind very well.
  3. Heat the oven to 180C/fan 160C/gas 6. Grease and base-line a 24cm spring-form cake tin. Mix the flour with the baking powder in a large bowl. Beat the eggs with a large pinch of salt until foaming, then add the sugar and beat again. Add the orange/lemon paste, the almonds and 80ml olive oil, then fold in the flour until it is fully incorporated
  4. Pour the mix into the buttered tin and bake for 50 minutes (cover with foil if it starts to darken too much) or until cooked through.
  5. Take from the oven and either serve warm or wrap in a sheet of greaseproof and a tea towel for later. It's great after 24 to 48 hours wrapped up, as it gets stickier.

PER SERVING

411 kcalories, protein 10.3g, carbohydrate 38.2g, fat 25.1 g, saturated fat 3.2g, fibre 2.4g, salt 0.61 g

Recipe from olive magazine, February 2011.

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Latest comments and suggestions

  • Binder photo Keavy

    06 February 2011

    Keavy rated and commented on this recipe

    4 stars

    This cake is very nice. I didn't have seville oranges though and it still tasted yummy. I used a full orange and half a lemon to make the paste - I was unsure of what a shell meant? I took 7 mins from the cooking time and served with a choice of thick cream and ice cream. It went down very well. I would make this again.

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  • Binder photo Alison

    14 February 2011

    Alison rated and commented on this recipe

    4 stars

    I made the recipe exactly as written and it turned out very well. I served it plain and cold (the next day) which makes a nice "adult" dessert. Cream would make it a bit fancier. It has a good "marmalade" taste. I might try adding some almond essence next time to try and bring out the almost flavour a bit. My only beef with the recipe is the instructions. I almost got caught out by juicing the oranges and lemons together in step 1 as it's not until step 2 that it says not to add all the lemon juice. I'm also not sure why you are told to put the flour in a large bowl with no bowl size specified for the liquids. Having only one large bowl, I realized as I started putting the liquids together that it needed the large bowl, not the flour. Finally, as I only have one food processor (being a home cook not a professional with helpers) next time I would grind the almonds then the orange/lemon shells to avoid having to wash the the food processor in between.

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  • Binder photo Tasties

    15 February 2011

    Tasties rated and commented on this recipe

    4 stars

    Had a lovely, fresh taste, only thing is I used 2/3 butter and rest-olive oil, next time I'll skip the oil altogether as it gave off an unpleasant aftertaste... As for the author of the first review, 'shells' meant skins :)

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  • Binder photo JackieG

    18 February 2011

    JackieG commented on this recipe

    I juiced the oranges and lemon together - as I didn't read the bit about just using 1/2 the lemon juice until it was too late. It didn't go very sticky. And what about all that lovely orange & lemon flavoured water? Next time I'll use it to make some syrup and drizzle it over the cake.

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  • Binder photo Jacquie_Salsera

    26 February 2011

    Jacquie_Salsera commented on this recipe

    Do you really actually cook the oranges and lemon completely??? As in including skin and pits? I would love to try out this recipe, but this sort of confuses me ... :-(

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  • Binder photo Ian

    28 January 2012

    Ian commented on this recipe

    I found the recipe method confusing. Does "one orange shell" mean half the skin of one orange? As has already been commented, I don't suppose it will make a huge difference but it is unclear. Perhaps it could be changed?

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  • Binder photo whatkatiedoes

    26 August 2012

    whatkatiedoes commented on this recipe

    Very tasty - moist and sticky - easy to make. I passed the pulped skins and juice through a sieve to avoid bits of pith getting in the cake. As suggested above, I boiled down some of the cooking water with sugar to make a flavoured syrup to serve with it.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 20 mins

plus cooling

Dairy-free

Ingredients

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PER SERVING

411 kcalories, protein 10.3g, carbohydrate 38.2g, fat 25.1 g, saturated fat 3.2g, fibre 2.4g, salt 0.61 g

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