Almond and Orange Sponge Cake


Where has the time gone?? I feel like someone has pressed fast-forward and we are all hanging on for dear life as 2015 rapidly races to a close! Which is why I cannot believe my last post was a month ago!! But finally, here I am with another post and another deliciousness if I do say so myself 🙂 I made this cake for my brother’s birthday and it always such a hit and so easy to make! Except when trying to bake it in 35 degree heat – so much for barefoot in the kitchen, more like bikini-clad in the kitchen! I just about melted making this but as I’ve said before, birthdays need cake so I crowned myself ‘Star Sister of the Year’ and whipped up this gem.  The original recipe is an Ina Parman one from her Cakes and Desserts book but instead of the box cake mix, I make my own vanilla sponge but keep the rest of the recipe the same – I have used the box cake mix before when I’ve been pushed for time and it delicious.  So if you are at a loss of what to make for dessert, this goes down like a treat.  Serve with or without ice cream 🙂 



  • 225g flour

  • 2 tsp baking powder

  • 175g castor sugar

  • 175g margarine

  • 3 eggs    

  • Vanilla essence

  • 100ml milk


  • 30ml orange zest

  • 80ml freshly squeezed orange juice

  • 50g flaked almonds

Lemon Icing:

  • 110g icing sugar

  • Finely grated zest of one lemon

  • 30ml lemon juice

  • 50g flaked almonds


  • Mix the ingredients for the sponge cake in a food processor – I use a MagiMix

  • Add the orange zest, orange juice and almonds and sitr to blend

  • Grease your cake tin – to get the lovely shape of this cake, I use a silicone ring tin 

  • Bake at 190 degrees for approximately 20 minutes

  • Allow to cool before icing

  • Sift icing sugar into a bowel and mix in the lemon zest and enough lemon juice to make the icing slightly runny

  • Toast the almonds lightly (I put them under the grill but make sure you kee a VERY close eye on them!)     

  • Spoon the icing into a small sandwich bag and snip a tiny hole in the bottom corner so that you can drizzle the icing over the cake – you can also drizzle it over with  a spoon, it works just as well.

  • Scatter the toasted almonds on top

This goes down so well with a glass of port or dessert wine!


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