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Orange, Almond and Hazelnut Cake

150 mins
Serves Makes 1 x 26cm cake
Savoury pancakes

"This is like a pudding cake – dense, moist and absolutely delicious. It also happens to be one of my all-time favourite cakes! A mini food processor is the best way to achieve a nice fine-breadcrumb texture for the hazelnuts." 

Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.


Refer to next section for ingredients. 


1. Add to a large pot:

  • 2 oranges
  • Enough water to cover completely.

2. Cover with a lid, bring to a boil, then turn down to simmer for approximately one hour, until the oranges are soft. 

3. Drain (reserve ¼ cup of the water if you are making the egg-free version) and leave to cool for 10 minutes.

4. Preheat the oven to 160°C and line a 26cm cake tin.

5. Pull the oranges apart and remove any pips. Put the oranges in a food processor and blitz until very smooth.

6. Measure the following into a large bowl:

  • 250g unrefined sugar
  • 4 eggs


  • 2 Tbs ground flaxseed mixed with ¼ cup orange cooking water and leave to absorb for 10 minutes
  • ½ cup brown rice flour

7. Whisk together well. Add the orange purée and:

  • 2 cups ground almonds
  • ½ cup hazelnuts, ground in the food processor until the fine-breadcrumb texture
  • 2 Tbs baking powder

8. Using a whisk, mix everything together well then scrape into the prepared tin. Bake for 50-60 minutes; the cake is ready when you test it with a skewer and it comes out clean. 

9. Cool in the can for 10 minutes, then take the cake out of the can and cool completely on a rack.