Label
All
0
Clear all filters

Angela Redfern

Orange & Almond Cake

Rate this recipe

banner
Preparation info
  • Serves

    8-10

    • Difficulty

      Medium

Appears in
Ripe Recipes
Ripe Recipes

By Angela Redfern

Published 2010

  • About

This cake is a winner with friends and loved ones who are wheat and dairy intolerant. It keeps well and is great served with a dollop of crème fraiche.

Ingredients

  • 3 whole oranges, scrubbed clean with skin on, topped and tailed
  • 1 whole lemon, scrubbed clean with skin on, topped and tailed
  • 9 large egg

Method

Preheat oven to 180°C.

Grease and line with baking paper a 26cm spring form tin with baking paper.

In a medium sized saucepan arrange the oranges and lemon so that they fit snugly. Fill with water to a level two-thirds of the way up the side

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title