Orange and Almond Cake Gluten Free
Indulge in the zesty, moist perfection of this Orange and Almond Cake, a gluten-free dessert bursting with vibrant citrus flavor and nutty richness. Made with whole boiled oranges and almond flour, this flourless cake is naturally gluten-free and packs a punch of freshness in every bite. The unique method of using pureed oranges—including their fragrant peel—adds depth and a succulent texture that’s simply unforgettable. Perfectly balanced with six large eggs, a hint of sugar, and gluten-free baking powder, this cake bakes into a golden masterpiece that is as tender as it is aromatic. Ideal for any occasion, it shines as a beautiful centerpiece when dusted with powdered sugar. Whether you’re catering to gluten-sensitive guests or looking for a dessert that’s light yet indulgent, this recipe promises layers of flavor and gourmet flair.
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Recipe Information
Ingredients
- 2 whole Oranges (seedless, medium-sized)
- 6 large Eggs
- 200 g Granulated sugar
- 250 g Ground almonds (almond flour)
- 1 tsp Baking powder (gluten-free)
- 0.25 tsp Salt
- 2 tbsp Powdered sugar (optional, for garnish)
Instructions
Wash the oranges thoroughly to remove any wax or residue. Place the whole oranges (including peel) in a large pot, cover with water, and bring to a boil.
Simmer the oranges for 1.5 hours, ensuring they remain submerged. Add more water if necessary. Once cooked, drain and allow them to cool completely.
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan or line it with parchment paper.
Once the oranges have cooled, cut them into quarters, remove any seeds, and blend the oranges (peel and all) into a smooth puree using a food processor or blender.
In a large mixing bowl, whisk together the eggs and sugar until pale and slightly frothy.
Gently fold in the orange puree, almond flour, baking powder, and salt, mixing until just combined to form a smooth batter.
Pour the batter into the prepared springform pan and smooth out the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1506 mg | 66% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 51.5 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 892 mg | 69% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2708 mg | 58% | |
*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.
