Sephardic Orange Cake from Haifa

ORANGEIt’s been a while since my last entry for health reasons but I’m back with a winner with this delicious moist and moussey cake originating from Israel. I first enjoyed this in a friend’s house. When he was younger, he went on a bit of a food pilgrimage to the Holy Land and spent a while with a family in Haifa. During his time there, the mother who was an outstanding cook so I’m told, showed him how to make this Sephardic delight. I adapted the recipe slightly adding a marmalade and icing sugar glaze with orange flower water which only adds to the wonderful moistness and fragrance of the cake. More a mealy cheesecake than something you slice and have with a cup of strong Assam, I challenge you to make this and see if you can make it last more than a day!

What you’ll need

  •  2 good quality oranges
  • 6 eggs
  • 250g caster sugar
  • 250g ground almonds
  • 1tsp baking powder



For the glaze


  • 2 tsp Orange blossom water
  • 1 tsp Icing sugar
  • 2 tbsp Marmalade

Mix glaze ingredients together in a small dish and microwave for 15 seconds

Wash the oranges and place unpeeled in a pan of boiling water for about 30 minutes. Drain and allow to cool before put into a blender. Break 6 eggs into a mixing bowl adding the caster sugar and beat very well together. Add blended oranges to the mixture together with the almonds and the baking powder then pulse blend again until all mixed thoroughly.

Grease a 20 cm spring form baking tin with butter and line the bottom with a cartouche (circle) of greaseproof paper. Pour the batter into the tin and bake on 190F for 1 to 1½ hours or until the top is golden and a wooden skewer inserted into the centre comes out clean. Allow to cool on a wire tray and then add the glaze. Serve cold with strong hot tea. Delicious!


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