Citrus and Almond Cake

Serves: 1 – 2


2 small oranges
1 lemon
4 extra-large eggs
Pinch salt
1½ cups (375g) sugar
1 cup (150g) cake flour
1 Tbsp (15ml) baking powder
2 packets (100g each) ground almonds
2/3 cup (160ml) Westfalia Plain Avocado Oil


  1. Preheat oven to 160°C. Line and grease a 20cm springform cake tin. Simmer whole oranges and lemon in a pan of water for 30 minutes.
  2. Remove from water and allow to cool.
  3. Halve the lemon and discard pulp. Remove pips from oranges.
  4. Blitz in a blender until smooth.
  5. Beat eggs, salt and sugar until pale, fold through dry ingredients and puréed fruit.
  6. Bake for 40-45 minutes until golden and a skewer inserted comes out clean.
  7. Allow to cool in pan before serving.


Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.

Posted in Desserts.