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Photo of Orange, almond and apricot cake by WW

Orange, almond and apricot cake

Total Time
2 hr
20 min
1 hr 40 min
This soft, light and tender orange cake is made with almond meal and glazed with sweet apricot jam



1 large

Flaked almonds

cup(s), (30g), lightly toasted


3 medium, separated

Egg white

1 medium

Caster sugar

½ cup(s), (110g)

Vanilla yoghurt, 99% fat-free, no added sugar

150 g

White self-raising flour

1 cup(s), (150g)

Almond meal

½ cup(s), (60g)

Apricot jam

2 tbs, warmed

Oil spray

1 x 3 second spray(s)


  1. Place orange in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat and simmer, covered, for 50 minutes or until very tender. Cool slightly. Cut into chunks (including skin), removing white pith from centre.
  2. Meanwhile, preheat oven to 200°C (see note). Spread almonds on a baking tray and bake for 3–5 minutes or until lightly toasted. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper.
  3. Place orange in a food processor and blend until smooth. Using electric beaters, whisk the 4 egg whites in a clean, dry bowl until soft peaks form. Place egg yolks and sugar in a separate bowl and beat until light and creamy and doubled in volume.
  4. Fold pureed orange and yoghurt into yolk mixture. Fold in f lour and almond meal. Gently fold in egg whites.
  5. Spoon mixture into prepared tin and bake for 45 minutes or until cooked when tested with a skewer. Stand cake in tin for 10 minutes before turning out onto a wire rack. Brush warm cake with jam and sprinkle with toasted almonds. Serve warm or cold.


This cake is best cooked using convection heat, rather than fan-forced. If using fan-forced, reduce the oven to 180°C.