Orange and Almond Cake Recipe

Orange and Almond Cake with Pomegranate

IMG_0176When dressed up with a blob of cream or creme fraiche and scattered with pomegranate seeds this makes a lovely cake dessert, but is delicious at anytime of day. No boiling away of whole oranges for hours, just using grated rind in the mix for flavour and juice for the syrup, which makes it one of the easiest recipes to crack on with.

This makes enough for a 23cm round spring-form cake tin or a 21 x 30 cm rectangular loose bottomed cake tin. Can also be made in a 2lb loaf tin.


  • 2 grated zest of large oranges
  • 6 eggs
  • 240g caster sugar
  • 230g ground almonds
  • pinch cinnamon (optional)


  • Juice of the 2 oranges
  • 2 Tablespoons runny honey


  1. Preheat the oven to 180’C/350’F/Gas 4
  2. Separate the eggs and beat the yolks with the caster sugar until thick and pale
  3. Add the ground almonds, grated orange zest and cinnamon if using
  4. Beat the egg whites until stiff and carefully fold into the almond mixture. This mixture is very stiff, so add a couple of spoonfuls of the egg whites to lighten the mixture.
  5. Pour into the cake tin and place in the centre of the oen for 30-40 minutes, until the cake is golden and firm to the touch
  6. Remove cake from oven and leave in the tin to cool
  7. Make the syrup by boiling up the juice and honey for 3-4 minutes and leave to cool
  8. Finally turn the cake out onto a board and piece small holes in the top with a skewer
  9. Spoon the syrup over the top of the cake until soaked in. Stor in an air tight container until ready to use


Food Photography

These are the photographs from my “homework” following the excellent Photography for Business Course I did with

This was an intensive four hour course and Vicki set us a challenge to produce three photographs within two weeks, which she would critique. I have to say that it is not easy taking good photographs and as Vicky would say, “you don’t take a photograph, you make it”. This is difficult if you are Mrs Impatient. However I think it will be really useful to learn how to use a camera properly rather than the snaps I take with the iPhone.

Here are Vicki’s comments on my pics:

Chocolate Chip Cookies in Silver Casket
Chocolate Chip Cookies in Silver Casket

Cookies: this is nice but I would say that it’s the weakest image out of the 3. Your settings are fine and the lighting is good, but I feel that the composition could have been improved slightly. I know we talked about adding context to your images but I do feel the photo would be stronger without the broken biscuits on the table, they don’t look quite as inviting as the ones in the casket! But I am just being really fussy here as it’s still a great image!

 Heather's Homemade Pesto

Heather’s Homemade Pesto

Pesto: I really love this image and I think it’s the strongest out of the 3. Your settings are good, lighting is great and I like the composition. I have no tips to give here as the image works really well as it is!

Orange and Almond Cake with Pomegranate
Orange and Almond Cake with Pomegranate

Orange cake: this image works really well compositionally, I love the angle you’ve used. The only thing I would say is it would have worked better to focus on the cake right at the front of the shot and then let the others blur away in the background. It looks like you have focussed on the cake to the left of the frame – was this accidental or deliberate? This is a good image anyway, but if the focus had been on the front cake this would have been amazing!