An amazing orange cake by Emily Scott

I’d suggest that after chocolate, citrus is everyone’s favourite flavour. Flavours that excite the palate and add a refreshing touch. With that in mind, I am pleased to share simply one of the best ever orange cake recipes. It’s moist and delicious and gluten free.

The Exeter Food festival until recently took place each May and featured local chefs and local products. I always like to to watch as many chefs in action as possible. What a way to discover a new restaurant!

Tangy blood oranges

Emily Scott really stood out at the festival. She’d made a fabulous spring vegetable risotto featuring the first asparagus of the year which I managed to taste together with this orange cake. Emily formerly chef patron of the St Tudy Inn now runs Restaurant Emily Scott at Watergate Bay

Emily has previously been named Best Chef by the South-West Food Magazine and was listed in the top 100 most influential women in hospitality industry two years running

Emily's orange cake as featured on St Tudy Inn website
Emily’s orange cake

Emily has very fond memories of spending time in Bagnol en Forêt in the hills in Provence with her Grandmother and Grandfather.  Her Grandmother made the cake with oranges from her garden. As Emily explains “Food is all about evoking memories and a sense of place.”

The orange cake is very moist and made in a slightly unusual way: You use every bit of the orange. I’d suggest you need about 5-600 gr of oranges. I’ve made it a couple of times now and I was surprised how such a liquid mix could result in a fabulous cake. A plus point for those following a wheat free diet, this is gluten free.  Be patient, you need to boil the oranges first and it will take at least 45 minutes to cook.

Emily Scott’s Orange and Almond Cake Recipe

Seek out flavoursome oranges. When in season blood oranges are a great choice. Ground almonds are used instead of flour. If you have a pressure cooker, it will come into its own in this recipe. You can cook the oranges (and lemons) in 10 minutes!

The Orange and Almond Cake

Emily Scott’s Orange and Almond Cake

Danielle Ellis
A lovely moist orange cake that just happens to be gluten free. I have slightly adapted Emily's recipe. The oranges can be cooked more quickly in a pressure cooker if you have one! Try using half oranges and half lemons for a tangy result. Always seek out fruit that is either organic or are unwaxed. Emily suggest using a food processor to make the cake, but a stand mixer is equally as good.
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Course Afternoon Tea
Cuisine British, French
Servings 8


  • 1 Saucepan
  • 1 Cake tin 26 cm
  • 1 Food processor
  • 1 Pressure cooker optional
  • 1 spatula


  • 2 large oranges about 480 to 520 gr in weight or half oranges and lemons
  • 250 grams soft brown sugar
  • 200 grams ground almonds
  • 5 medium eggs weighing approx 50 gr each
  • 7 grams baking powder


  • Grease a 22 cm cake tin and line with greaseproof or baking paper. A spring loaded tin is ideal
  • Place the oranges (and lemons if using) in a large saucepan. Cover with water and cook until very soft. Check occasionally to ensure that the water has not boiled dry. Alternatively, place in a pressure cooker and cook for 10 minutes on full power – ensure the oranges are well covered with water.
  • Pre heat the oven to 180°C
  • Roughly chop the cooked oranges (and lemons) and discard any pips. Using a food processor (eg Magimix) blitz to a pulp. 
    The chopped orange
  • Place the sugar into a Magimix food processor with the eggs, mix until pale in colour, fluffy and doubled in size. Emily prefers to use the Magimix for this, but you could use a stand mixer
  • Fold in the almonds and baking powder. 
    The cake mixture is very liquid
  • Pour mixture into prepared tin and place in the oven for around 35 minutes or when cooked. Test with a skewer. If it comes out clean and dry, it is cooked. 
    Pour the mixture into the tin
  • Serve warm with a dollop creme fraiche. It is equally good cold. 


Using the whole orange gives the cake a slightly bitter note which is delicious. 
Keyword Cake
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!

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3 thoughts on “An amazing orange cake by Emily Scott”

  1. I love the look of this cake, it’s so homely and it sounds absolutely delicious. And I am planning a trip to Cornwall in a few months so I will have to check out the St Tudy Inn!

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