Castella Imports

Orange and Almond Cake


2 Large Navel Oranges
6 Eggs (separated)
1 Cup Super Fine Sugar
3 Cups Ground Almonds
1 Tsp. Regal Pure Orange Extract
1 Tsp. Baking Powder
3 Navel Oranges, (peeled, pitted and thinly sliced.
           (sinew removed for garnish)

Orange Syrup:
2 Cups Fresh Orange Juice (strained)
¾ Cup Super Fine Sugar
¼ Cup Sauternes (sweet white wine)


  1. Grease and lightly flour a 9" inch spring form pan.  Make sure to tip out any excess flour when preparing for cake.  Put the whole oranges into a saucepan full of water.  Boil for 2 hours, topping up the water as needed.  Remove the oranges, quarter them and process in a food processor until they are smooth,  Cool thoroughly.  Preheat the oven to 350° degree F.
  2. Place the egg yolks, "Regal" Orange Extract and super fine sugar, in a large bowl and beat until smooth, then stir in the orange puree and mix well.  Whisk the egg whites in a clean, dry bowl until firm peaks form.  Add the ground almonds and baking powder to the orange mixture, stir well, and fold in the egg whites.  Pour into the cake tin and bake for 1 hour, or until firm.  Cover with foil if it starts to over brown.  Cool in the tin, and then transfer to a serving plate.
  3. To make the syrup. Put the orange juice, super fine sugar and sauternes in a saucepan over a medium heat and stir until the sugar is dissolved.  Reduce the heat and simmer for 20 minutes, or until reduced by half and slightly syrupy, skimming off any residue.
  4. Cut the cake into wedges, garnish with orange slides and drizzle with the syrup. Delicious with cream.

Serves 6-8 People