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Sephardic Orange Cake


Recipe Name:  Sephardic Orange Cake in the Aga Range Cooker


Meal Type: Dessert
Prep Time: 30 Minutes

Cook time: 2 Hours

Servings: 1 Large cake

A wonderfully light and zesty sponge recipe, gifted by Amy Willcock from her book 'AGA Cooking'. Baked by Blake & Bull community member Clare! 


  • 2 Oranges (preferably Organic) Clare used blood oranges
  • 6 Free range eggs
  • 175g Caster sugar
  • 225g Ground Almonds
  • 1 tsp Baking powder


  1. Place the oranges in a saucepan of water and heat to boiling point on the boiling plate {hot 8 setting on one of our converted 'eCook' ('eC') reconditioned Aga range cookers} Then transfer the pan to the simmering oven for 1 hour. Then drain and process the oranges in a food processor - skin and all - until pureed
  2. Line a 20cm round cake tin with deep sides with Bake-O-Glide. If you are using a cake baker, pre-heat it in the roasting oven while you mix together the cake ingredients.
  3. Whisk the eggs and sugar until meringue like in an electric mixer, then fold in the rest of the ingredients and mix well. Pour into a prepared cake tin and cook for 50-60 minutes in the cake baker on the floor of the roasting oven, OR in a regular cake tin on the fourth set of runners of the baking oven. Cool and serve with Whipped cream and a citrus sorbet. 
  4. Conventional cooking or when you can set the temperature of your Aga range cooker - Pre-Heat the oven to 190℃/375℉/gas5 and bake as above in tin. 

< More real bakes and recipes in our Blake & Bull guide to baking in an Aga range cooker

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