Orange Flourless Cake for the Reagan Family
Brighten up your dessert table with the luscious "Orange Flourless Cake for the Reagan Family," a gluten-free delight that's bursting with citrusy flavor and comforting textures. Crafted with whole oranges—including the nutrient-packed peels—this cake boasts an incredibly moist crumb, thanks to the rich combination of almond meal and eggs. The oranges are simmered and pureed to perfection, lending a bold, tangy profile that pairs beautifully with the sweetness of granulated sugar. With no flour in sight, this naturally gluten-free recipe is ideal for special occasions or as a guilt-free everyday treat. Finished with a delicate dusting of confectioners' sugar (optional), it's not only a visual showstopper but also a flavor-packed indulgence perfect for sharing. Whether you're catering to dietary restrictions or simply seeking a unique dessert, this orange almond cake is sure to impress.
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Recipe Information
Ingredients
- 2 large oranges
- 6 large eggs
- 1 cup granulated sugar
- 2.5 cups almond meal (or almond flour)
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 tablespoons confectioners' sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23cm) springform pan with parchment paper.
Wash the oranges thoroughly. Place them whole in a medium saucepan, cover with water, and bring to a boil. Reduce the heat to a simmer and cook for 60 minutes. Drain the water and allow the oranges to cool completely.
Once cooled, cut the oranges into quarters and remove any seeds. Place the oranges (peel included) in a food processor and blitz until you have a smooth puree. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat the eggs and granulated sugar together until the mixture is pale and fluffy, about 3-4 minutes.
Gently fold in the orange puree with a rubber spatula, mixing until fully combined.
In a separate bowl, combine the almond meal, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently to avoid deflating the mixture.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes before carefully releasing the sides of the springform pan. Transfer the cake to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with confectioners' sugar before serving.
Slice and serve. Enjoy this delightful orange flourless cake with your loved ones!
Nutrition Facts
Calories |
3037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1469 mg | 64% | |
| Total Carbohydrate | 325.1 g | 118% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 256.9 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 926 mg | 71% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3025 mg | 64% | |
*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.
