Almorange Cake©


Cake Mix
  • Zest of 1 orange
  • Juice of 1 orange
  • 10.5oz-300g baking margarine
  • ¼ teaspoon baking powder
  • 5 egg yolks (free-range)
  • 7.7oz-220g self-raising flour (sifted)
  • 10.5oz-300g golden caster sugar
  • 3.5oz-100g ground almonds
Orange Vanilla Buttercream & Jam Filling
  • 7oz-200g strawberry jam
  • 1 vanilla pod (seeds of – scrape them out)
  • 5.2oz-150g unsalted butter (room temp)
  • 5.2oz-150g icing sugar (sifted)
  • Zest of 1 orange
  • 1 tablespoon fresh orange juice
  • Dusting of icing sugar
  • Toasted almond flakes (optional)


  1. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven and grease two 20cm/8” round cake tins. Set to one side
  2. Start by making the cakes. In a large mixing bowl, cream together the baking margarine and sugar, until light and pale in colour. Add all 5 of the egg yolks and mix again until thoroughly combined. Add the orange juice and zest and combine again
  3. Add the baking powder and ground almonds and mix again. Finally, add the flour and combine one last time. Pour the smooth cake mix evenly between the two prepared tins. Pop into the oven for 40 minutes (or until a skewer can be inserted into the middle and comes out clean)
  4. Remove from the oven and allow to cool completely in their tins before removing and continuing onto the next step
  5. Whilst the cakes are cooling, make the buttercream. In a large mixing bowl, combine the icing sugar and butter until smooth. Add the vanilla pod seeds, orange juice and orange zest and combine again. Set to one side. In a regular bowl, add the jam and mix with a tablespoon until a soft consistency. Set to one side
  6. When the cakes are completely cooled- you are ready to assemble. Using the buttercream, cover the bottom-side up of one of the cakes and then spread out the jam evenly on top. Sandwich the other cake on top (top-side facing up) of the cake. Dust with icing sugar on top and scatter the toasted almonds and serve

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