Caramelised Orange Cake

My husband & I have spent quite a few holidays in Dubai. On one such occasion, we were shopping at the Marina Mall all day. At the end of an exhausting day browsing through Kinokuniya, we were famished and picked up a snack from an ‘italian’ restaurant. When we got into our cab and munched the sandwich, the burst of flavours was unbelievable! On our next trip to Dubai, we visited the same mall and spent about an hour tracing the restaurant where we’d got that delicious sandwich from!
This time we were in no hurry and decided to have a proper meal there..most of the stuff was extremely tasty, though a bit pricey…After our meal, we browsed through the store and their many offerings: take away snacks, packed italian speciality products etc. and debated on what all to buy… until i discovered the spread of cookbooks!
I picked up ‘Two Greedy Italians‘ by Carluccio and Contaldo. Little was i to know that we had, in fact, been dining in Carluccio’s restaurant. I only realised that recently while browsing the net!

Well, to cut a long story short, i’ve learnt a huge deal from the book…it has accompanied me through the first time i cooked fish (i used to find it is too smelly and would hardly eat it a few years back!) to the most delicious orange caramel cake….It is, by far, one of the lightest cakes i have baked and goes extremely well with tea or coffee. Although a huge amount of butter and almond meal go into its making…



  • Softened Butter – 150gms
  • Caster Sugar – 190 gms
  • Water – 3Tbs
  • Orange – 1 or 2 cut into thin slices (sufficient to cover the cake tin base)
  • Eggs – 3 (beaten)
  • Self Raising Flour – 200gms
  • Ground Almonds – 180gms
  • a pinch of salt
  • Zest of 1/2 orange
  • 2 Tbsp marmalade

Oven Temperature: 180 degrees Celsius

Baking Time: 50 mins


  1. Preheat oven. Prepare an 18cm cake tin with butter and line with parchment paper.
  2. Make the caramel by dissolving half the sugar in the water in a small pan over medium heat. once dissolved, increase the heat to soon as you get a caramel colour, remove from heat and beat in the butter (20gms). Pour right away into the tin. Arrange orange slices on this and allow to set.
  3. Whisk the butter and sugar until ribbon stage. Add the eggs, flour, almond meal, salt and zest.
  4. Pour mixture in the tin. bake for 50 mins. Once done, allow to cool for 5 mins before placing on a cake rack. (the orange slices facing up)
  5. Make a glaze with the marmalade and a little water. Brush this on top of the cake.

Enjoy the deliciously light cake! 🙂 Do tell me how yours turns out.


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