Almond and Orange-Blossom Cake

Preparation info
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Appears in

By Nigella Lawson

Published 1998

  • About

For no real reason, I think of this as a summer version of the sticky gingerbread. It is wonderfully fragrant, not quite gooey, but dense with almonds and gently scented with oranges and orange-flower water. It is wonderful served with a compôte of cherries, or indeed with any fruit. I rely on cakes with berries for a dinner-party pudding and I’m particularly pleased with this one. Like the gingerbread, this almond cake has to be wrapped in foil (without the layer of greaseproof) for a day