Fresh orange and date cake with raw almonds and Moroccan dressing

Fresh orange and date cake with raw almonds and Moroccan dressing

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 8 to 10
  • Easy
  • 20 minutes


  • 1.5 kg or 9 blood oranges or any sweet orange, preferably organic
  • 18 dates, pitted
  • For the dressing:
  • 1 t cinnamon
  • ½ t cumin
  • 2 t honey (optional)
  • 100 g raw almonds

Cooking Instructions

Peel the oranges and slice them into very thin slices using an electric slicer or very sharp knife.
Line a round cake tin with clingfilm.
Tightly pack the sliced oranges in layers. When you are halfway, add a layer of chopped dates, setting aside 5 dates for the dressing.
Continue layering with oranges until completed. Use the palms of your hands to press down the oranges.
Place a serving platter on top of the tin and carefully turn it over onto the platter. Remove the clingfilm.
To make the dressing, blend the lemon juice, cinnamon, cumin and remaining dates. Add some honey if you like. Top the cake with crushed almonds and pour over the dressing.

Per serving: 661kJ, 3.6g protein, 5.4g fat, 22.2 carbs

TASTE Recipe by: TASTE
View all recipes

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

Related Recipes