Orange and Almond Tray Bake

Oranges and almonds are a popular Mediterranean pairing, and for good reason. The citrusy tang of oranges combined with the rich, moistness of almonds is wonderful and perfectly complemented by a drizzle of Filippo Berio Mild & Light Olive Oil. The candied oranges provide the finishing touch and a beautiful presentation.

Categories: Desserts

Serves: 8 Preparation time: 10 minutes Cooking time: 30 minutes



  • 200ml Filippo Berio Mild & Light Olive Oil
  • 75g self raising flour, sifted
  • 1/2 tsp baking powder
  • 200g caster sugar
  • 150g ground almonds
  • zest of 2 oranges
  • 4 large eggs, beaten
  • 25g flaked almonds
  • 16 half slices candied oranges


  1. Preheat the oven to 180°C. Grease and line a 17cm by 26cm tin.
  2. Stir together the flour, baking powder, sugar, ground almonds and orange zest.
  3. Make a well in the centre and add the Filippo Berio Mild & Light Olive Oil and eggs. Mix well until smooth and no lumps remain.
  4. Pour into the linked and top with the almonds and candied orange pieces.
  5. Bake in the preheated oven for 30 minutes, until a skewer comes out clean. Remove from the oven and allow to cool completely in the tin.
  6. Once cool, cut into 8 to serve. Store in an airtight tin.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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