5 posts Page 1 of 1

I made this cake yesterday from a website (http://allrecipes.co.uk/recipe/2758/spa ... -cake.aspx) but altered it to exclude egg yolk. It worked very nicely though I think I could get away with 1-2tbsp less tahini I'll try next time and update it.

Serves: 10
2 oranges, about 280 g (10 oz) in total, scrubbed and roughly chopped (with skin)
5 egg whites
5 tbsp tahini
1tbsp lemon juice
2tsp baking powder
200 g (7 oz) unrefined golden caster sugar
225 g (8 oz) ground almonds
2 tbsp flaked almonds
sifted icing sugar to decorate


1) Put the chopped oranges in a small saucepan, discarding any pips. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.Keep checking I needed to add more water to stop them sticking.

2) Preheat the oven to 180ºC (350ºF, gas mark 4). Line the bottom and sides of a 20 cm springform cake tin with baking parchment. Finely chop the oranges in a food processor or blender, or with a large knife.

3) Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute.

4) Using the same whisk, whisk the tahini with a tablespoon of lemon juice until it turns paler and lighter. Add the remaining caster sugar and whisk for 2–3 minutes or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds and baking powder (premixed together).

5) Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.

Bake for 50–55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with foil if it is browning too quickly.
Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving. The cake can be kept in an airtight tin for up to 2 days.

As I said it was quite moist so if you're interested in reducing the fat I'd reduce the amount of tahini used. I'm sure this recipe would also work with cocoa to make a chocolate orange cake or lemon for a lemon cake.
Thanks I am going to try this today
Hope it works out. Let me know how it goes :D
Yep - cake was delicious :D
Hey, I have tried this recipe its really good.
5 posts Page 1 of 1

Who is online

Users browsing this forum: No registered users and 2 guests