This flourless orange cake is moist, tender, and absolutely bursting with orange flavour. This cake uses two whole oranges (peel and all!) for a really intense citrus flavour.
This cake is also ridiculously easy to make! After boiling the oranges, all you need to do is chuck them in a food processor with the remaining ingredients and blitz until combined!
Boiling the oranges in sugar and water also leaves you with a delicious orange syrup which is perfect for serving with the cake.
This cake is both gluten-free and dairy-free, making it the perfect allergy-friendly dessert which everyone will love.
- 2 oranges, thinly sliced and seeds removed (keep the peel on)
- 1 cup water
- 2 cups caster sugar, divided
- 4 eggs
- 1 tsp vanilla essence
- 2 cups almond meal
- 1 tsp baking powder
- Preheat the oven to 160°C (320°F). Grease and line a 20 cm (8 inch) round cake tin with baking paper.
- Combine water and 1 cup of caster sugar in a medium saucepan over medium heat. Cook, stirring, until sugar has dissolved. Add the sliced oranges and bring to a simmer. Cook, uncovered, for 20-25 minutes or until oranges are soft and translucent. Using a slotted spoon, remove orange slices from the saucepan set aside. Reserve the syrup.
- Place the orange slices into the bowl of a food processor. Process until smooth. Add remaining 1 cup of caster sugar, eggs, vanilla essence, almond meal and baking powder. Process until well combined.
- Pour batter into prepared tin. Bake for 45-55 minutes or until golden and a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- To serve: transfer cake to a serving plate. Using a skewer or toothpick, prick 10-15 holes all over the surface of the cake. Spoon over enough of the reserved syrup to evenly cover the cake. Serve with whipped cream, if desired.
- You can keep the cake refrigerated in an airtight container for up to 3 days. It is best to add syrup just before serving.
- To freeze the cooked cake, allow to cool completely (don't use syrup) then wrap tightly in clingwrap and then in foil. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight.
Substitutions & Tips
- Most brands of baking powder are gluten-free. Make sure to double check the brand you're using if you need to make the cake entirely gluten free.
- You can replace 2 cups of almond meal with 2 cups of almond flour.
- Orange varieties suitable for eating (instead of juicing) are best.
Nutrition Information:Serving Size: 1/10th of Cake with Syrup
Amount Per Serving: Calories: 327Total Fat: 13.2gSaturated Fat: 1.4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 74mgSodium: 85.8mgCarbohydrates: 47.2gFiber: 3gSugar: 42.5gProtein: 7.4g