Orange and almond torte recipe

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15 min


1 hr 45 min

It takes a while to make this dessert – but the rich, smooth, chocolatey result makes it well worth the effort


  • 1 medium orange
  • 175g (6oz) unsalted butter
  • 175g (6oz) caster sugar
  • 3 large eggs, beaten
  • 100g (4oz) self-raising flour
  • 75g (3oz) ground almonds
  • For the syrup:
  • 75g (3oz) caster sugar
  • 150ml (5fl oz) orange juice
  • Few strips pared orange rind
  • Icing sugar, to dust
  • Greek yogurt and chopped pistachio nuts, to serve


  • Place the orange in a pan, cover with water, bring to the boil then simmer for 45 mins. Cool. Cut into chunks, remove pips then blend in a processor until finely minced. Grease and line a 20cm (8in) round spring-form tin.

  • Beat the butter and sugar until creamy then gradually beat in the eggs, adding a little flour if it begins to curdle. Fold in the flour, almonds and minced orange. Spoon into the tin. Bake in a preheated oven at 190°C (375°F, gas mark 5) for 50-55 mins until firm, covering loosely with foil after 40 mins

  • For the syrup, place the sugar and juice in a small pan and heat until sugar dissolves. Add the orange rind and boil, without stirring, for 5-7 mins until syrupy. Cool. Dust with icing sugar. Serve sliced with yogurt, chopped pistachios and syrup.

Top tip for making Orange and almond torte

Choose an orange with a fairly thin rind and make sure you scrub it well before boiling to get rid of any surface wax.

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