Michel Roux Jr.'s almond and orange cake

(198 ratings)

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 Michel Roux Jr.'s almond and orange cake
 Michel Roux Jr.'s almond and orange cake
  • Serves: 8-10

  • Prep time:

  • Cooking time:

  • Total time:

    (plus cake cooling time)
  • Skill level: Easy peasy

  • Costs: Mid-price

Michel Roux Jr.'s almond and orange cake is a delicious, easy cake that is perfect for dessert. Trust Masterchef judge, Michel Roux to help you bake a moist and delicious cake that's fit for any restaurant - and it's easy too. This recipe serves 8-10 people and will take 1hr and 10 mins plus chilling time to prepare and cook. This delicious cake is ideal served with ice cream or lashing of double cream for dessert or serve on it's own the next day with a cuppa. This restaurant-worthy cake is a really winner with plenty of citrus flavour thanks to the freshly grated zest of orange, orange juice and marmalade. The almonds add a nutty bite to this cake which works wonders with the moist sponge.


  • 50g plain flour
  • 1tsp baking powder
  • 225g caster sugar
  • 250g ground almonds
  • 250g unsalted butter, room temperature
  • 1tbsp grated zest of orange
  • 4 free-range eggs
  • 80ml freshly squeezed orange juice
  • 60g brown sugar
  • 1tbsp marmalade
  • Handful of sliced almonds, toasted

Don't peek! Don't open your oven door too soon until the cake is more than half way through its baking time. You might interrupt that initial stage and your cake could collapse.


  1. Butter a round cake tin, approximately 20cm wide. Preheat the oven to 180C/gas mark 4.
  2. Sift the flour, baking powder and sugar, and add the ground almonds. Whisk the butter with the orange zest until pale, then add the eggs one at a time. Fold in the dry ingredients with a metal spoon. Pour the mixture into the cake tin and bake in the preheated oven for 45 mins or until cooked.
  3. Meanwhile make a syrup by boiling the orange juice with the brown sugar. Leave to cool. Once the cake is cooked, prick several times with a skewer to the base and pour on the cooled syrup. Leave the cake to cool completely before brushing on a little warmed marmalade and sprinkling it with a few toasted, sliced almonds.
  4. Lovely served with orange segments marinated in a generous splash of whisky and a little demerara sugar.
Recipe extract from Michel Roux: A Life in the Kitchen by Michel Roux Jr. published in hardback by Weidenfeld & Nicolson, 20. Available from Amazon

Picture: Cristian Barnett

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  • 4
(198 ratings)

Your comments

Joy Williams

Does anyone know if this cake can be made and frozen please?


I sometimes use this for a birthday cake. I usually cook it for longer than it says in the recipe - but that may be my oven. I cover it in organic plain chocolate and hey presto a chocolate orange and almond cake. Yummy. :)


Having said that, I would like to experiment creaming the butter and sugar first as this would make it much less labour intensive by hand.


Like others I was unsure about mixing the eggs and butter - it looked curdled and was extremely time consuming in the absence of a mixer. The batter was also very thick for a cake - I was sceptical it would work - but I followed the recipe and it turned out fantastic. Would definitely make again. The only thing I changed was to do it in a slightly larger cake tin - 23cm - and used apricot jam on top. Enjoy!


I made this cake yesterday......altho the taste was nice far too heavy&stodgy it'll be going to the birds! I make lots of delicious cakes but shan't be doing this one again!


It's how it looks when you're mixing them. but the end result is good. Don't be put off by the the way the egg and butter mixture looks.


This almond and orange cake is very delicious. I made it and sold it in my shop and everybody loved it. Thank you for the recipe. I will make it again and again. I have also passed it to my friends and family.


i used my kitchenaid standing mixer to whisk the mixture - is that what the problem is? did everyone else whisk by hand?


I tried this twice and both times the egg/butter mixture curdled and separated. what am I doing wrong?


Do as Michel says and do not add the sugar with the butter and eggs. To cheat is to err as this may make the cake fail to rise completely in the centre. Practice your technique to get it right. I do say, however, that apricot jam is better than marmalade as it makes it sweeter. I have made it many times over the year. It's a really excellent cake.


Fabulous recipe - meant to give it 5 stars but cant seem to change the rating sadly. Highly recommend it. Not necessary to put marmalade on top just sprinkle with almonds and icing sugar. Sensational with summer berries and cream as a pudding


sugar should be mixed with eggs and butter not added later..


Absolutely beautiful cake. Everybody loved it.

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