Moroccan Tangelo Cake

This lovely fresh cake is perfect with a cup of tea, or can be easily transformed into a decadent dessert with vanilla bean ice cream or freshly whipped cream.

At a glance

Approx 1 hour
Serves 8-10 people


  • 300g ground almonds
  • 250g raw caster sugar
  • 2 tsp baking powder
  • 5 eggs
  • 200ml plus 1 tbsp sunflower oil
  • 2 tsp maple syrup for the cake, plus 5 tbsp for the syrup
  • grated zest & juice of 3 large tangelos
  • 3 cloves
  • 2 cinnamon sticks

Click here to find out which ingredients are on special.


  1. Preheat the oven to 180C. Grease and line a 30cm x 20cm baking tin. In a bowl, mix together the ground almonds, sugar and baking powder.
  2. In a separate large mixing bowl, place the sunflower oil, eggs, 2 teaspoons of maple syrup and the tangelo zest and beat until thoroughly combined, either using a stand-up mixer or an electric hand whisk.
  3. Add the dry ingredients to the large mixing bowl and mix together until combined.
  4. Pour the mixture into the prepared cake tin and bake in the oven for 35-45 minutes – after 20 minutes check to make sure the top isn’t browning too much. If it is, just lay a piece of baking paper over the top of it for
  5. the remaining baking time.
  6. Once the cake is ready (a skewer inserted into the centre will come out clean), remove from the oven and allow to cool a little in the tin whilst you make the syrup.
  7. Put the tangelo juice, 5 tablespoons of maple syrup, cloves and cinnamon into a small saucepan. Bring to the boil then reduce the heat and simmer for 5 minutes.
  8. Whilst the cake is still warm drizzle the syrup over evenly, allowing it to cool in the tin and soak up the syrup.
  9. Remove from the tin and cut into pieces. This cake can be stored in an airtight container for up to a week.