Orange and Almond Tea Cake

This orange and almond tea cake is incredibly moreish, moist and busting with orange flavour. Every time I bring home some oranges, I have to make this cake. What I love about this recipe is that not only does it makes the perfect no-fuss weekend dessert, but it can be easily dressed up with a glaze and candied oranges for a special occasion.

*The orange in the recipe can also be replaced with lemon. Use equal parts of zest and juice.
*For the candied orange slices, do not slice them too thick or thin. If they are too thin, they will not hold their shape once cooked. If left thick, they might still be bitter and may require longer to cook. They can be stored in an air-tight container in the fridge up to one month.


For the cake:

  1. 200 g caster sugar
  2. zest of 1 orange
  3. 150 g flour
  4. 70 g ground almonds
  5. 2 teaspoons baking powder
  6. 125 g Greek yogurt
  7. 3 eggs
  8. 1/2 teaspoon orange extract
  9. 80 ml sunflower oil
  10. 50 g melted butter
  11. 2 tablespoons fresh orange juice

For the glaze:

  1. 100 g icing sugar, sifted twice
  2. 1 tablespoon fresh orange juice
  3. 1 tablespoon milk

For the candied orange slices:

  1. 1 orange
  2. 450 ml water
  3. 200 g sugar


  1. Prepare the candied orange slices first as they will take 24 hours to dry. Slice the orange as evenly as possible. Fill a large bowl with ice water and set aside (this water is not included in ingredient list).
  2. Add half of the 450 ml of water to a large saucepan and bring to a boil over high heat. Add in the orange slices. Boil for a couple of minutes, discard water and then immediately transfer to the bowl with ice water.
  3. In the same saucepan, add the remaining water and the sugar. Bring to a boil over medium heat until the sugar has completely dissolved.
  4. Turn the heat to low and add in the orange slices. Continue to simmer for 45 minutes or until slices look translucent.
  5. Place the slices on a baking tray or cooking rack and let try completely for 24 hours. Once dry, they can be used to top the cake.
  6. For the cake, pre-heat the oven to 180 degrees and line a loaf tin with parchment paper.
  7. Put the sugar and orange zest in a bowl and mix with you hands until sugar smells orangy. Add the flour, ground almonds and baking powder. Whisk to combine.
  8. In a separate bowl, add the eggs, yogurt, orange juice, extract and mix until combined. Add to the flour mixture until smooth. Finally, fold in the oil and butter. Pour into prepared tin and bake for 28-35 minutes or until a knife inserted comes out clean. Cool cake in tin for 10 minutes. Then remove from tin and let cool completely.
  9. To make the glaze, add the sugar in a bowl. Add in half the orange juice and half the milk and whisk. Add more of either depending on the consistency of your glaze. It should be thick enough that it doesn’t completely run down the cake, but thin enough so it doesn’t sit like a clump on top of the cake.
  10. Pour glaze on cake and decorate with orange slices.

Orange and Ginger Cake with Candied Walnuts


I have a soft spot for citrus desserts, and this cake is no exception. What I love about this cake, besides its buttery crumb, are the bitter-sweet undertones of ginger and walnut. This cake is the epitome of warmth, with vibrant orange zest, spicy fresh ginger and bitter candied walnuts.

*makes one 2-layered 8-inch cake, serves 8-10


For the cake:

  1. 267 g flour
  2. 1 1/2 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 175 g unsalted butter, at room temperature
  6. 250 g granulated sugar
  7. 1/2 teaspoon vanilla extract
  8. 3 large eggs
  9. 223 ml greek yogurt
  10. 1 tablespoon grated fresh ginger
  11. 2 tablespoons orange zest

For the frosting:

  1. 150g unsalted butter, at room temperature
  2. 200 g powdered sugar
  3. 1 teaspoon orange zest
  4. 1 teaspoon vanilla
  5. 1 tablespoon milk

For the candied walnuts:

  1. 50 g walnuts
  2. 20 g granulated sugar
  3. 1 tablespoon maple syrup
  4. 1/4 tsp sea salt


  1. Preheat oven to 175°C. Grease and line two 8 inch cake pans with parchment paper.
  2. In a medium bowl, mix together flour, baking powder, baking soda and salt. Set aside.
  3. In a separate bowl, cream the butter, sugar, ginger, orange zest and vanilla until light and fluffy. Add the eggs, one at a time, whisking well after each addition.
  4. Add the dry ingredients and greek yogurt to the butter mixture and fold until combined.
  5. Divide and pour the batter into the prepared baking pans and smooth the top with a spatula. Bake for 35-40 minutes or until a cake tester comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
  6. Meanwhile, to prepare the frosting, add the butter to a large mixing bowl. Using an electric mixer, cream the butter until light and fluffy (about 4-5 minutes). Add in the powdered sugar in 2-3 batches and mix on medium-high speed until frosting is very creamy and light. Add in the vanilla and orange zest and mix to combine. Add milk (if needed) to adjust the consistency. Frost between and top top of the cakes.
  7. To make the candied walnuts, add the sugar to a saucepan over low heat and cook until sugar has almost melted. Add in the maple syrup and salt and whisk to combine.
  8. Finally, add in the walnuts, making sure to coat all of them in the sugar. Cook until they look crispy and smell toasty. Spoon walnuts onto a piece of parchment paper and allow to cool completely before placing on top of the cake.

Orange and Olive Oil Loaf / Vegan


I love the yellow and unforgettably tender crumb of this cake thanks to fruity olive oil and beautiful winter oranges. This dreamy combination results in a simple, rustic loaf, which is then drizzled with a creamy orange glaze.


For the cake:

  1. 280 g flour
  2. 170 g caster sugar
  3. 2 teaspoons baking powder
  4. 125 ml mild olive oil
  5. 130 ml orange juice, freshly squeezed
  6. 190 ml soy milk / almond milk
  7. 2 tablespoons of orange zest
  8. 1 teaspoon vanilla extract

For the glaze:

  1. 50 g icing sugar
  2. 1 tbsp orange juice


  1. Pre-heat oven to 180°C. Line a 9×5″ loaf pan with parchment paper and set aside.
  2. In a medium bowl. mix together the flour, baking powder and sugar
  3. In another large bowl, whisk together the oil, vanilla, orange juice + zest and milk.
  4. Add the wet ingredients to the dry ingredients and fold together until combined. Transfer batter into prepared pan and bake for 40-43 minutes or until a knife inserted in the centre comes out clean. Leave to cool.
  5. To prepare the glaze, add the icing sugar into a bowl. Add in the orange juice and mix with a spoon until a thick glaze forms. Pour on top of cooled cake and enjoy!



Ginger Cake with Pomegranate Buttercream


Spicy, warm ginger is one of my favourite things to add to cake. This time I paired it with zesty orange and bright pomegranate, which turned out to be an excellent decision. Not only is the cake delicious, the pastel pink buttercream is absolutely to die for!


For the cake:

  1. 135 g flour
  2. ¾ teaspoon baking powder
  3. ¼ teaspoon baking soda
  4. 87 g salted butter
  5. 60 g brown sugar
  6. 50 g granulated sugar
  7. ½ teaspoon vanilla extract
  8. 1 egg
  9. 120 ml greek yogurt
  10. 1 tablespoon freshly grated ginger
  11. 1 tablespoon freshly grated orange zest

For the buttercream:

  1. 30 g unsalted butter
  2. 6-7 tablespoons pomegranate juice, freshly squeezed
  3. 60 g powdered sugar


  1. Pre-heat the oven to 180°C. Grease and line a 7 inch cake pan.
  2. In a mixing bowl, sift together the flour, baking powder and baking soda. Set aside.
  3. Cream the butter and sugars until light and fluffy. Add the egg and vanilla. Mix well.
  4. Add in the flour mixture, greek yogurt, ginger and orange zest. Fold together until smooth.
  5. Pour the batter into the pan and bake for 40-45 minutes.
  6. Meanwhile to prepare the buttercream, in a small saucepan add the pomegranate juice. Cook on a low flame until the juice has reduced to about half and looks syrupy.
  7. Cream together the butter and powdered sugar. Add in the pomegranate juice and whip until light and airy. Add more sugar or milk until you are happy with the consistency.
  8. Let the cake cool completely. Frost and enjoy!



Orange and Lavender Upside Down Cake


This is my favourite kind of cake. The simple, sticky and jammy kind, with caramelised golden oranges. As the oranges bake in a bitter pool of caramel, they produce the best toffee-like edges. The cake itself has the dreamiest texture, and is more than just a canvas for the caramelised oranges, as the beautiful scent of lavender wafts into the air as you cut into it.



  1. 1 tablespoon butter
  2. 3 tablespoons brown sugar
  3. 2 teaspoons dried lavender
  4. 100 g olive oil
  5. 50 g Greek yogurt
  6. 2 oranges
  7. zest of 1 orange
  8. 2 eggs
  9. 140 g sugar
  10. ½ teaspoon vanilla extract
  11. 120 g flour
  12. 1 tsp baking powder
  13. ¼ teaspoon salt


  1. Preheat oven to 180°C.
  2. Generously grease  a sheet cake pan with butter. Sprinkle the brown sugar on top.
  3. Thinly slice the oranges, remove any seeds, and place them in a single layer at the bottom of the cake pan. You can remove the pith, if you don’t like the bitter taste. Set  the pan aside.
  4. In a mixing bowl, whisk together the olive oil and Greek yogurt.
  5. Add the dried lavender to the sugar and rub together with your hands until the sugar smells of lavender.
  6. In a separate bowl, whisk the eggs, lavender sugar and vanilla extract and orange zest until the mixture is light and almost double in volume.
  7. Sift the flour, baking powder and salt. Gently fold in the flour mixture into the egg mixture. Add the oil and yogurt to the batter and stir until smooth.
  8. Pour the batter into the prepared pan and bake for 30-35 minutes.
  9. Cool the cake for 5 minutes before inverting it onto a plate to cool completely.