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Food & Wine May 30, 2017

Orange & Almond Drizzle Cake



  • 185g butter
  • 1½ cups sugar
  • 2 oranges, zest only
  • 4 eggs
  • ½ cup natural yoghurt
  • ¼ cup orange juice
  • 1 cup coconut flour
  • 1 cup ground almonds
  • ½ tsp baking soda



  • 1 cup orange juice
  • ½ cup sugar
  • 1 orange, thinly sliced

Makes 1 x 20cm cake | Takes 75 minutes | Plus cooling time | Gluten-free



  1. Preheat your oven to 180°C. Grease a 20cm cake tin.
  2. Cream together butter, sugar and orange zest until pale and fluffy. Beat in eggs, one at a time, until the mixture has almost doubled in size. Add yoghurt and orange juice and mix until just combined.
  3. In a medium bowl, mix together flour, ground almonds and baking soda. Fold through the wet mix and pour into the prepared cake tin.
  4. Bake for 55–60 minutes, until browned and a skewer inserted into the middle of the cake comes out clean. Allow to cool on a wire rack.
  5. To make the syrup, combine orange juice and sugar in a small saucepan and bring to the boil over a medium heat. Cook for 3–4 minutes until the mixture has slightly thickened. Add orange slices and cook for another 2–3 minutes.
  6. To serve, arrange orange slices on top of the cake, drizzle over the syrup and allow to cool slightly before slicing.
  7. Variation Try spooning the cake batter into large muffin tins, bake for 20–25 minutes and serve upside down with a single slice of orange on top. Makes 8–10 individual cakes.


 My Underground Deli Cookbook
Jess’ Underground Kitchen


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