.
This cakes history derives from Jewish-Spain origins before the middle ages. The techniques stemmed from an abundance of nuts and a lack of wheat- or the means not to make a flour; word quickly spread throughout the Mediterranean. It’s a good thing as not only does it happen to be naturally gluten free but it has the most delicious, crumbly texture.
My version uses the slightly bitter Seville oranges which are nearing the end of their season in February so grab them while you can – they add an intriguing edge.
For the cake
2 medium unwaxed oranges, preferably Seville, if available
225g caster sugar
1 tbsp honey
6 eggs, separated
300g ground almonds
1/4 tsp salt
For the caramel syrup
4 Seville oranges or 4 ordinary oranges and 1.5 lemons
150ml sweet marsala
A handful of flaked almonds
1 tbsp (plus extra for taste) Demerara sugar, to taste
2 tbsp candied orange peel
Put the oranges for the cake in a small pan and cover with water (they will bob to the top). Cover and bring to the boil, then turn down the heat and simmer for about 1.5-2 hours, turning once, until soft. Drain and allow to cool slightly. Then cut open to check for pips, removing any you find (Sevilles have a fair few), and puree.
Heat the oven to 180C, and grease and line a 23cm spring form tin.
Beat together the egg yolks, sugar and honey until thick and pale, then fold in the almonds, followed by the puree until well combined.
Whisk the egg whites and salt until stiff peaks, then gradually fold into the batter, being careful to knock as little air out as possible. Spoon into the tin and bake for about 45-50 minutes, or until firm on top.
Meanwhile, squeeze the fruit for the syrup into a pan along with the marsala and add spoonful of sugar. Bring to a simmer and cook for 5 minutes, stirring as you go to dissolve the sugar, then taste and add more sugar as necessary. Add the peel and almonds then allow to cool.
When the cake comes out of the oven, leave it in the tin to cool. When cool, remove from the tin, cut into slices and serve with the caramel spooned over and the mascarpone on the side.
Cubitt House Eats With is back - and the table’s set for Series V.
Save the date. Tickets released for our first chef tomorrow.
12.02.2026.
Our Sunday Icons: The Roast Chicken
Carved to share. Served centre-stage. Every table has a centre. Ours just happens to be soaked in gravy.
#CubittHouse #SundayRoast #RoastChicken #LondonPubs #SundayInLondon #BritishFood
A proper pub, with a proper seat to match.
Settle in - you’ll be here a while.
Interiors by @georgie_pearman
#LondonPubs #BritishPubs #PubInteriors #TheBarleyMowMayfair
#CubittHouse #SixNations
Mark your calendars - the ultimate pub run lands 28th February.
We’re teaming up with @_milepie for an 8-mile, 8-pub, 8-pie challenge in support of @helpforheroes.
Starting in Notting Hill and ending at The Orange in Belgravia, the run will hit all eight Cubitt House pubs - with a pie (and pint) at each.
Want in? Sign up via the link in bio to join us for the final leg and post-run celebration at The Orange.
Route reveal coming soon…
To mark the start of the Six Nations, we’ve teamed up with The Rugby Lives podcast for an exclusive series recorded right here, in our pubs - where food, rugby and farming go head-to-head.
First up, England legend Julian White MBE joins Chef Director Ben Tish at The Coach Makers Arms to talk scrum life, South Devon cows, and the shift from rugby boots to muddy boots.
Stay tuned, the first episode drops this Wednesday, 4th February.
@therugbyjournal
@alexmeadeditor
@whitey.southdevons
@kennylogan11
