Flourless Orange and Almond Cake
Bursting with citrusy brightness and nutty richness, this Flourless Orange and Almond Cake is a gluten-free dessert that’s as delightful as it is simple to make. Made with whole seedless oranges—skins and all—this cake boasts an incredibly moist texture and an intense orange flavor, perfectly complemented by the subtle sweetness of almond meal. With no flour in sight, it’s naturally gluten-free and ideal for those seeking a crowd-pleasing dessert for special occasions or everyday indulgence. Slow-cooked oranges lend depth to every bite, and the optional dusting of powdered sugar adds just the right touch of elegance. Serve it with a dollop of whipped cream or tangy yogurt to elevate this Mediterranean-inspired treat to the next level. Ready in under 20 minutes of prep time, this one-bowl wonder will leave your kitchen smelling heavenly and your guests asking for seconds!
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Recipe Information
Ingredients
- 2 large Oranges (seedless)
- 6 large Eggs
- 250 grams Granulated sugar
- 250 grams Almond meal (ground almonds)
- 1 teaspoon Baking powder
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Place the oranges (unpeeled) into a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 2 hours. If needed, add more water during cooking to keep the oranges submerged.
Remove the oranges from the pot and allow them to cool completely. Once cooled, cut the oranges into quarters and remove any seeds. Blend the oranges (peel included) into a smooth puree using a food processor or blender.
Preheat your oven to 160°C (320°F). Grease and line a 20cm (8-inch) round cake pan with parchment paper.
In a large mixing bowl, whisk the eggs and sugar together until light and fluffy.
Gently fold in the orange puree, almond meal, and baking powder until the batter is well combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for about 50-60 minutes, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminum foil during the last 20 minutes of baking.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with powdered sugar before serving.
Slice and serve your Flourless Orange and Almond Cake as is or with a dollop of whipped cream or yogurt for extra indulgence.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 30.8 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
