Spanish Orange and Almond Cake Recipe

Spanish Orange and Almond Cake

This is our boot camp friendly Spanish orange and almond cake recipe which compliments the Boot Camp Bible.


  • 2 oranges 280g (10oz)
  • 5 eggs, separated
  • 3 table spoons Honey/Manuka Honey
  • 225g (8oz) ground almonds
  • 2 tbsp flaked almonds


  • Chop the oranges into small segments, discard any pips and put them into a saucepan.
  • Add 1 tbsp of water, cover with lid and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated.
  • Leave to cool.

Preheat the oven to 180 degrees C (gas mark 4).

  • Line the bottom and sides of a 23 cm (9 in) cake tin with baking parchment.
  • Put the cooled orange into a food processor and finely chop.
  • Put the egg whites in a large bowl and whisk until they form soft peaks (use a hand whisk and don’t be lazy!)
  • Gradually whisk in 1 1/2 table spoons of the honey, then whisk for a further minute.
  • Using the same whisk and in a separate bowl, beat the yolks with the remaining honey (1 1/2 tbsp). Do this for 2-3 minutes of until pale and quite thick.
  • Add the finely chopped orange and whisk together, then carefully fold in the ground almonds.
  • Stir in 3 spoonfuls of the egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon.
  • Transfer the mixture to the prepared tin and level off the top. Sprinkle with flaked almonds.
  • Bake for 50-55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, cover lightly with foil if its browning too quickly.
  • Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. The cake can be kept in an airtight tin for up to 2 days.