Orange-and-macadamia cake

Orange-and-macadamia cake

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  • 6
  • Easy
  • 2 hours
  • 1 hour

“Baking over Pesach is a challenge as the ingredients are very limited. Claudia Roden’s classic almond-and-orange cake is perfect. It's sweet without being overwhelming and the delightful orange flavour comes through in every mouthful. I often make them in miniature bundt tins and drench in a citrus syrup. They also make a glorious dessert served with crème fraîche.” – Tracy Klass, comedian and cook, @atasteofklass_


  • 2 large unpeeled oranges
  • 6 free-range eggs
  • 250 g macadamia flour
  • 250 g coconut sugar
  • 1 t baking powder
  • For the icing, whisk:
  • 125 g icing sugar, sifted
  • 1–2 T lemon juice

Cooking Instructions

1. Preheat the oven to 190°C. Wash the oranges, then boil in a little water for almost 2 hours (or 30 minutes in a pressure cooker). Allow to cool, then cut open and remove the seeds. Blend to a pulp in a food processor or blender.

2. Whisk the eggs in a large bowl. Add the remaining ingredients, mix thoroughly and pour into a greased 23 cm springform cake tin.

3. Bake for 1 hour. If the cake is still very wet, leave it in the oven for a little longer. Cool in the tin before turning out. Drizzle with the icing before serving.

Find more cake recipes here. 

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Tracy Klass Recipe by: Tracy Klass
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Tracy Klass is a comedian and cook.

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