Delia Smith Greek Orange Cake Recipe

This Delia Smith Greek Orange Cake is a beautifully moist and fragrant dessert made with whole oranges and a light syrup that soaks into every crumb. It has a soft, slightly dense texture with a bright citrus flavour balanced by gentle sweetness. Despite its impressive taste, it is straightforward to prepare and suitable for confident beginners. Allow around 1 hour 20 minutes from start to finish, including baking and cooling.

Ingredients

For the Cake

2 large oranges
4 large eggs
200g caster sugar
250g ground almonds
1 tsp baking powder
½ tsp vanilla extract

For the Syrup

150ml fresh orange juice
100g caster sugar

For Finishing

Icing sugar, for dusting
Orange zest, optional

How to Make Delia Smith Greek Orange Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round cake tin with baking parchment.
Cook the oranges: Place the whole oranges in a saucepan, cover with water, and simmer for about 45 minutes until very soft. Drain and allow to cool.
Blend the oranges: Cut the cooked oranges into quarters, remove any seeds, and blend to a smooth purée including the skin.
Mix the batter: In a large bowl, whisk the eggs and sugar until pale and slightly thickened. Stir in the orange purée, ground almonds, baking powder, and vanilla extract until fully combined.
Bake the cake: Pour the mixture into the prepared tin and level the top. Bake for 40–50 minutes until golden and a skewer inserted in the centre comes out clean.
Prepare the syrup: While the cake bakes, gently heat the orange juice and sugar in a saucepan until the sugar dissolves. Simmer briefly to thicken slightly.
Soak the cake: Once baked, prick the warm cake all over with a skewer and slowly pour over the syrup, allowing it to soak in.
Cool and serve: Leave the cake to cool completely in the tin before removing. Dust with icing sugar and add a little orange zest if desired.

Tips

Why is my cake too dense?

This cake naturally has a slightly dense texture due to the ground almonds, but overmixing or using too much orange purée can make it heavy. Measure carefully and mix gently.

How do I avoid bitterness?

Simmering the oranges thoroughly softens the peel and removes bitterness. Make sure they are fully cooked before blending.

Can I make it more syrupy?

Yes, increase the syrup quantity slightly and pour it over while the cake is still warm for extra moisture.

How do I know when it is done?

The cake should feel firm on top and a skewer inserted into the centre should come out clean.

Serving Suggestions

Serve with a dollop of whipped cream
Pair with Greek yoghurt for a lighter option
Add fresh berries for contrast
Enjoy with tea or coffee

Storage

Room Temperature

Store in an airtight container for up to 2 days in a cool place.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for best texture.

Freezing

Freeze slices individually for up to 3 months. Wrap well and thaw at room temperature.

Nutrition

Calories: 320 kcal
Carbohydrates: 34g
Protein: 8g
Fat: 18g
Saturated Fat: 2g
Sodium: 60mg

Values are approximate and may vary depending on ingredients used.

FAQs

Can I use shop-bought orange juice instead of fresh?

Fresh orange juice is recommended for the best flavour, but good-quality shop-bought juice can be used if needed.

Can I make this cake gluten-free?

Yes, this recipe is naturally gluten-free as it uses ground almonds instead of flour.

Do I have to boil the oranges whole?

Yes, boiling them whole softens the peel and gives the cake its signature texture and flavour.

Can I add spices to this cake?

A pinch of cinnamon or cardamom works beautifully if you want a warmer flavour profile.