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Sephardic Orange Cake - Generously shared By Amy Willcock


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


Amy Willcocks Sephardic Orange Cake recipe

You may need:

The Ingredients

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

Amy's Method

    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