Orange Almond Cake Gluten Free
Indulge in the subtly sweet and zesty flavors of this Orange Almond Cake, a naturally gluten-free dessert that's as wholesome as it is delicious. Made with whole oranges—yes, peel and all—this cake boasts an incredible citrus aroma and moist texture, complemented by the nutty richness of almond flour. With no need for butter or oil, this recipe relies on simple, wholesome ingredients for a guilt-free treat that's perfect for any occasion. Whether you're catering to gluten-free guests or simply exploring unique baking techniques, this flourless orange cake promises to impress with its vibrant flavor and show-stopping presentation. Serve it with a light dusting of powdered sugar for an elegant finishing touch.
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Recipe Information
Ingredients
- 2 pieces Large oranges
- 6 pieces Eggs
- 200 grams Granulated sugar
- 250 grams Almond flour (finely ground almonds)
- 1 teaspoon Baking powder (ensure gluten-free)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Place the oranges (whole, with peel) in a medium-sized pot and cover them with water. Bring to a boil, then reduce the heat to a simmer. Let them cook for about 40 minutes, or until the oranges are tender. Drain the water and allow the oranges to cool completely.
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round springform pan and line the base with parchment paper.
Once the oranges have cooled, cut them into quarters and remove any seeds. Puree the oranges (including the peel) in a blender or food processor until smooth.
In a large mixing bowl, beat the eggs and sugar together until pale and frothy, about 2–3 minutes.
Add the orange puree to the egg mixture and mix until well combined.
In a separate bowl, whisk together the almond flour and baking powder. Gradually fold this dry mixture into the wet ingredients until evenly incorporated.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 50–60 minutes, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil during the last 15 minutes of baking.
Remove the cake from the oven and let it cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 314.8 g | 114% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 259.4 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 850 mg | 65% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2866 mg | 61% | |
*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.
