Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Nielsen-Massey Orange Blossom Syrup and Almond Cake

Cooking time: 
1-2 hours
Preparation time: 
15-30 minutes


  • 3 Large oranges
  • 2 tsp Nielsen-Massey Orange Blossom Water 
  • 1 Orange, large grated zest only
  • 100g Light brown soft sugar 
  • 275g Golden caster sugar
  • 5 Large eggs
  • 300g Ground almonds
  • 1 tsp Baking powder 
  • Crème fraiche or cream (to serve)

- 23cm diameter spring form cake tin, lined with baking parchment and lightly greased



  • Place two of the oranges into a large pan with just enough water to cover and boil gently for about an hour, or until the oranges are very soft. 
  • Remove the oranges and set aside to cool, reserving the cooking liquid to use later.
  • Whizz the brown sugar and 150g of the caster sugar, eggs and 1 tsp Nielsen-Massey Orange Blossom Water in a food processor until pale and frothy.
  • Preheat the oven to 180C, fan 160C, gas mark 4.  Once the oranges have cooled a little, roughly cut them into medium sized chunks, removing any seeds as you go. 
  • Add the oranges, almonds and baking powder to the processor and whizz to combine until smooth.
  • Pour the batter into the prepared cake tin and bake in the oven for about 1 hour, or until golden and a skewer comes out clean when tested in the centre of the cake.
  • To make the orange blossom syrup, pour 500ml of the reserved orange cooking water into a pan with the remaining 75g caster sugar and the zest of an orange. Bring to a boil and continue to simmer for about 5 minutes, until thick and syrupy. 
  • Stir in the remaining 1 tsp Nielsen-Massey Orange Blossom Water.
  • Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake.  Leave to cool. 
  • Serve either slightly warm or cool with the extra syrup and a large spoonful of crème fraiche on the side.