Orange and Almond Cake with Mascarpone Cream Flourless
Elevate your dessert repertoire with this irresistibly moist and zesty Orange and Almond Cake with Mascarpone Cream, a gluten-free delight that’s perfect for any occasion. Made with whole oranges—including their fragrant peels—this flourless cake boasts a naturally bright citrus flavor and tender crumb, thanks to almond meal. The preparation is delightfully simple, spotlighting the pure, wholesome ingredients in every bite. The cake is topped with a luscious mascarpone cream, softly whipped with hints of vanilla, making it the ultimate pairing of tangy and creamy. Whether you’re gluten-free or just looking for a unique dessert, this cake is a show-stopping masterpiece that’s as satisfying as it is beautiful. Garnish with orange zest or toasted almonds for a finishing touch your guests will rave about!
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Recipe Information
Ingredients
- 2 large Oranges
- 5 large Eggs
- 200 grams Granulated sugar
- 250 grams Almond meal (ground almonds)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 200 grams Mascarpone cheese
- 100 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) springform cake pan with parchment paper.
Rinse the oranges thoroughly to remove any wax or residue. Place the whole oranges in a medium saucepan, cover with water, and bring to a boil. Reduce the heat and simmer for 1 hour until the oranges are very soft. Drain and allow to cool completely.
Once cooled, cut the oranges into quarters and remove any seeds. Blend the oranges, including the peel, in a food processor or blender until smooth to create an orange puree.
In a large mixing bowl, whisk the eggs and granulated sugar together until light and fluffy.
Gently fold in the orange puree, almond meal, baking powder, and salt until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool completely in the pan before transferring to a serving plate.
To prepare the mascarpone cream, whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together in a bowl until soft peaks form.
Serve slices of the orange and almond cake with a dollop of mascarpone cream. Garnish with orange zest or toasted almond slices for an extra touch, if desired.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 32.1 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 149 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 346 mg | 7% | |
*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.
