Orange and Almond Syrup Cake


Ingredients for cake:

750g Ground Almonds
650g Caster Sugar
350 ml Olive Oil (Pomace, neutral flavour)
2.5 teaspoons gluten free baking powder
10 Free range eggs
Zest of 2 Oranges

Ingredients for Syrup

Juice of 2  oranges
Juice of 1 lemon
200g caster sugar or honey
1 scraped vanilla pod or ½ teaspoon of extract


In a large mixing bowl, add almonds, caster sugar, zest and baking powder. Break eggs with a fork, add to mix and then add the olive oil slowly.

Preheat an oven to 160C, line a 2lb loaf tin or a similar sized baking tray with greaseproof paper. Lightly paint with oil. Pour in almond and orange mix and bake for 30-40 mins. To test stick a skewer into the centre and if when removed its clean, you are good to go!

Remove and allow to cool. While cooling, pierce the underneath with a fork - this is to allow the syrup to work its way into the centre.

Meanwhile, add all the ingredients for the syrup into a small sauce pot and boil until a nice thin syrup is achieved. Remember, it will be thicker when it cools so you really are only looking for it to be a thin syrup.

Allow the syrup to cool slightly. Decant the orange cake, remove grease proof, pierce on that side too with a fork and then slowly pour the syrup over. Allow to cool.

Serve this with orange slices and chopped pistachio. This would be delicious with a dark chocolate sauce.