First we start, sort of weirdly, with whole oranges, skins and all, which are  boiled for hours until completely soft and then blitzed. It makes for an intensely orange-flavoured puree, into which we fold ground almonds, eggs, sugar and gluten free baking powder.

We dish this up and then snap-freeze it; all you have to do is defrost and bake. You get all the glory -  plus the bonus of a house filled with the irresistible smell of baking.  

Oranges, free-range eggs, caster sugar, baking powder (gluten free), ground almonds.
Tree Nuts, Egg.
Peanuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL14.4g170.7g
- SATURATED1.7g20.2g
- SUGARS25.6g302.8g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

If you'd like to have a go at making this upside-down orange and almond cake with our mix, the full method can be found here.

Serve with whipped cream or creme fraîche.

PLEASE NOTE: this is a raw mix and should be fully cooked before consumption. Although this product has been stored in the freezer, it never freezes solid.

TO COOK: Defrost fully, then pour into a lined round 20cm cake or 1 litre loaf tin. Place in a preheated 180C oven and bake for 50-60 minutes or until a skewer tests clean. Cool for 10 minutes in the tin before turning out on a rack. Store in an airtight container in the fridge and use within 5 days.

DEFROST INFORMATION: defrost overnight in the fridge. Keep refrigerated and cook within 24 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly.