Almond and Orange Torte

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

This is a simple but delicious cake with a delicate texture. If you want to serve it as a pudding, accompany it with a bowl of fresh orange slices.


  • 3 medium or large eggs
  • 100 g/4 oz icing sugar, plus extra for dusting
  • 3 tablespoons unsweetened orange juice
  • finely grated rind of 1 orange
  • good pinch of salt
  • 100 g/4 oz ground almonds


Butter the sides of deep 19-20 cm/7½-8 in cake tin and line the base with a disc of non-stick baking parchment. Preheat the oven to 180°C/350°F/gas mark 4. Separate the eggs and whisk the yolks with 75 g/3 oz of the icing sugar until pale. Whisk in the orange juice, followed by the rind.

In a separate bowl, whisk the egg whites with the salt until they form soft peaks. Sift in the remaining icing sugar and whisk again. Fold the whisked egg whites and the ground almonds alternately into the egg yolk mixture. Pour into the prepared cake tin and cook in the centre of the oven for 30-35 minutes, until springy to a light touch in the centre. Remove from the oven and leave in the tin for about 10 minutes, then loosen the sides with a knife and turn out on to a wire rack to cool. Put the cake on a serving plate and dust with icing sugar through a sieve all over the top.