Serves 12 


  • 2 oranges

  • 6 eggs

  • 250g (1/2 lb - 1 cup) sugar

  • 1 teaspoon baking powder

  • 2 tablespoons orange blossom water

  • 250g (1/2 lb - 1 1/4 cups) blanched almonds, finely chopped


Wash the oranges and boil them whole for 1 1/2 hours or until they are very soft.

Beat the eggs with the sugar. Add the orange blossom water, baking powder and almonds and mix well. Cut open the oranges, remove the pips and puree in a food processor. Mix thoroughly with the egg and almond mixture and pour into cake tin greased with oil or butter and dusted with flour - preferably non-stick and with a removable base.

Bake at 190C (375F - Gas 5) for an hour. Let it cool before turning out.

Recipe provided by Claudia Roden

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Claudia Roden is a chef, food writer and author. She has written several books on Middle Eastern and Mediterranean cuisine, most recently The Book of Jewish Food, which won a James Beard award.