I am making a wedding cake for my daughter and she has requested one tier to be a moist orange sponge cake with a raspberry filling.  I have come across a lovely sounding recipe but it uses 100g ground almonds to 200g flour.   My concern is that one of the guests may have a nut allergy and therefore I need to avoid the almonds.  Does anyone know of a good substitute?   or maybe i should simply make a basic cake and add orange flavouring!!

I am sure that people with nut allergies avoid wedding cake anyway, as they often have marzipan on them. If it is a severe allergy, even a nut-free cake prepared in a kitchen where nuts may have been used is not completely safe .

I would make a minicake  or two for those with allergies, and carry on. (Make sure they know that the cake has nuts in). By the way, it will be very moist, and will need proper batten support if it is going to hold another layer or two. (Sorry if you already now this!)