Middle Eastern Orange Torte Cake

Middle Eastern Orange Torte Cake


8 people made this

Ground almonds take the place of flour in this cake, thus making it a torte. Whole oranges and yoghurt give it a tangy flavour.

Janet Mitchell

Serves: 10 

  • 5 large oranges
  • 6 eggs, beaten
  • 2 1/4 cups ground almonds
  • 1 1/4 cups caster sugar
  • 1 teaspoon baking powder
  • 1 cup plain low fat yoghurt

Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

  1. Wash 2 of the oranges and place in a saucepan with water to cover. Bring to the boil, cover and simmer for 2 hours. Allow the oranges to cool, then cut open, remove the pips and roughly chop the flesh.
  2. Preheat the oven to 190 degrees C. Grease and flour a 22cm springform cake tin. Process the cooked oranges, eggs, ground almonds, sugar and baking powder in a food processor.
  3. Pour the batter into the prepared cake tin. Bake for 1 hour or until the centre is firm (note that this is a very moist cake). Cool in the tin before gently turning out.
  4. Peel the remaining oranges with a small paring knife. Separate the orange segments from the membranes. Serve the cake with the fresh orange segments and some yoghurt on the side.

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Reviews (1)


loved this cake. Moist and so tasty. - 30 Jul 2010

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