Nut Cake With Orange Syrup Recipe

Name: Nut Cake With Orange Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter, melted for brushing; 200 g almond meal; 100 g icing sugar; 3 egg whites, from large eggs; ¼ cup sugar; 1 teaspoon vanilla extract; 50 g pine nuts, toasted; ½ cup fresh orange juice, strained; 2 -3 tablespoons orange-flavored liqueur; ¼ cup water; 125 g caster sugar; cream, thick, to serve

Servings: persons

butter, melted for brushing
200 g almond meal
100 g icing sugar
3 egg whites, from large eggs
¼ cup sugar
1 teaspoon vanilla extract
50 g pine nuts, toasted
½ cup fresh orange juice, strained
2 -3 tablespoons orange-flavored liqueur
¼ cup water
125 g caster sugar
cream, thick, to serve

1
Preheat the oven to 160c.
2
Brush a 20cmx20cm square cake tine with butter, line sides with baking paper.
3
Combine the almond meal and icing sugar in a bowl.
4
In a seperate clean bowl, beat the eggwhites until soft peaks form.
5
Add the sugar beating well, until thick and glossy then beat in the vanilla extract.
6
Using a metal spoon fold in the eggwhite, in two batches, into the almond mixture.
7
Spoon the mixture into the prepared tin and sprinkle with the pine nuts.
8
Bake in the centre of the oven for 45 minutes or until a skewer inserted into the centre comes out clean but a little tacky.
9
Remove from the oven, then set the tin aside on a wire rack for 15 minutes.
10
Turn out the cake and leave to cool slightly, then invert so the pine nuts are on the top.
11
Meanwhile to make the orange syrup, stir in the orange juice, liqueur water and sugar in a saucepan over medium heat unti the sugar diissolves.
12
Simmer gently until the syrup reduces by a quarter.
13
Drizzle half the syrup over the lukewarm cake and serve the cake with the remaining syrup and cream.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: butter, melted for brushing, 200 g almond meal, 100 g icing sugar, 3 egg whites, from large eggs, and more.

Yes, Nut Cake With Orange Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nut Cake With Orange Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions