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      Recipe: Orange & Almond Cake | Wellbeing

      Recipe: Orange & Almond Cake | Wellbeing

      orange & almond cake: lunch lady blog

      We are such fans of the Lunch Lady Magazine, we love all the amazing recipes, beautiful images & articles. Kate from the wonderful Lunch Lady Blog has shared with us this yummy Easter cake recipe. We hope you enjoy it, and have a lovely Easter! Nb x

      Is it just me, or do these holidays just seem to appear out of nowhere? One minute you’re driving to and from school, the next you’re hosting friends and family for days on end. Easter is in my favourite season, autumn. We get to enjoy the spoils everything this season has to offer and it is the perfect bush walking weather.

      We visited some friends on the Murray and I bought home the prettiest souvenir, oranges. Loads of them. I love seeing them come into season, but it is bittersweet, as it also heralds the beginning of a long winter ahead. Of kale, oranges and orange and almond cake.

      One of the simplest and yummiest cakes you could make. The house smells amazing while it’s baking away and it looks pretty on the table.

      I hope you all get to spend time with your fam and roast some chestnuts on the fire. Happy Easter. xx Kate

      THE ‘HOLY MOLY IT’S EASTER ALREADY’ ORANGE AND ALMOND CAKE

      What You Need
      2 oranges, washed
      250g caster sugar, plus extra for dusting
      6 eggs
      250g almond meal
      1 tsp baking powder
      icing sugar, to serve

      What You Need to Do
      Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours.
      Drain, allow to cool to room temperature. I usually do this when I have some spare hours and keep the oranges in the fridge for cake making times.
      Preheat the oven to 160°C.
      Grease and line a 22 cm spring form cake tin with baking paper.
      In a food processor whiz the eggs and caster until well combined.
      Pop in the oranges followed by the almond meal and baking powder.
      Pour the batter into the prepared tin and dust the top with extra caster sugar.
      Bake for 1–1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean.
      Allow to cool in the tin. Dust with icing sugar, cut into slices and serve.