4          eggs, separated

150 g   castor sugar

Zest of 2 oranges (juice of one)

60 ml   orange juice

120 ml Olive oil

2,5 ml  Almond extract

2 ml     salt

250 g   almonds, ground in a food processor or use store bought almond flour

5 ml     baking powder

30 g     flaked almonds PLUS icing sugar for sifting


  • Grease and line a 22 cm loose bottomed cake tin and preheat oven to 170C
  • Beat the egg yolks and 100 g of the castor sugar till light and foamy, Add the zest, olive oil, orange juice and almond extract
  • In another bowl combine the ground almonds, salt and baking powder and mix well
  • Add the dry ingredients to the egg mixture and mix it in to make the batter.
  • Beat the egg whites to soft peaks then add the other 50 g castor sugar and beat well together. Fold it into the batter and pour the batter into the prepared cake tin
  • Sprinkle over the flaked almonds and bake for about 35 minutes until cooked and golden brown
  • Cool, remove from the cake tin and dust with the icing sugar
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