Orange almond cake photo

Orange almond cake

by Inge Mersseman



Needed, 5 rings of 18 cm diameter

  • Chocolate short crust pastry
  • Almonds cake dough
  • Orange segments


Chocolate short crust pastry

  • 250g flour
  • a pinch of baking powder
  • 100g sugar
  • 1 egg
  • 100g butter (soft)
  • 50g melted dark chocolate

mix all the ingredients (excepted for the chocolate) to a smooth mixture

whisk with the melted chocolate and store in the refrigerator for 1 hour

roll out the pastry equally on ± 4mm, cut at 18 cm diameter

gently place in the ring with collar of 1 cm and trim the overlap dough

Almond cake dough

  • 2 eggs
  • 1 egg yolk
  • 175g sugar
  • A pinch of salt
  • 70g liquid cream
  • 40g almond powder
  • 100g melted butter
  • 150g flour
  • 5g baking powder

beat up the eggs, sugar and salt till smooth

add the cream, butter, almond powder and blend

sieve the flour with the baking powder and mix manually under the liquid mixture. Keep whisking for a few minutes until it thickens a little


pour the almond cake mixture on to the pre-prepared short crust pastry forms (1 cm thickness)

defrost the orange segments at room temperature and drain the juice

put the segments on the cake dough

bake at 180°C for ± 30 minutes

gently remove the baking ring and place on a wire rack to cool off

sprinkle with powdered sugar

Product used

Orange supreme segments - Navel
Orange supreme segments - Navel photo

packaging: 5 x 1 kg