Boiled Orange, Almond and Rosewater Cake

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

The addition of rosewater gives this ‘old favourite’ a Middle Eastern flavour. This very moist dessert cake is good served with cream and a strong espresso.


  • 3 small to medium oranges
  • 250 g (8 oz) caster sugar


Preheat oven to 180°C/350°F/Gas Mark 4. Line a 23–25 cm (9–10 in) springform cake tin with baking paper. Wipe oranges well and place in a deep saucepan with enough cold water to cover. Bring to the boil and cook with the lid on for 20 minutes. Remove from the pan and cool for 20 minute