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This article was taken from our April 2018 Issue Buy this issue now

Scotland Orange Cake

This recipe was discovered by Kim on a family holiday, and is the perfect treat! Take a look at this recipe from her book Daisy Cakes Bakes to make it for yourself.

Makes 12 inch cake


  • Butter
  • 1 1/4 cups sugar, plus 1 tbsp for dusting the pan
  • 3/4 cup ground almonds or almond meal, plus 1 tbsp for dusting
  • 3 medium unpeeled navel oranges
  • 1/2 tsp baking powder
  • 9 large eggs


  1. Preheat the oven to 350℉. Generously butter a 12 inch spring form pan and dust with a tablespoon each of sugar and ground almonds.
  2. Put the whole oranges in a medium saucepan, add 1/2 cup of the sugar and cover with cold water. Bring to a boil over medium-high heat. Cover and simmer until tender, about an hour. Drain the oranges (discard the liquid). When cool, quarter the oranges and remove any seeds. Put the oranges in a food processor fitted with the blade attachment and puree until smooth.
  3. In a medium bowl, combine the remaining ground almonds, sugar and the baking powder.
  4. In a bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high speed until thick and creamy, 5-6 minutes. Using a rubber spatula, fold in the orange puree just until combined. Carefully fold in the almond mixture until smooth. Pour the batter into the prepared pan.
  5. Bake until the cake is firm and a knife inserted into the centre comes out clean, 45 minutes. Let cool and then cover and refrigerate for 4 hours or overnight before removing from the pan and serving.