Perfect for those who are on a gluten free and dairy free diet, this Flourless Orange Cake is plain in appearance but definitely not plain in flavour. It consists of pureed whole oranges, which make it very moist and fabulously fragrant too.
Sweets

Flourless Orange Cake

September 29, 2019
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Perfect for those who are on a gluten free and dairy free diet, this Flourless Orange Cake is plain in appearance but definitely not plain in flavour. It consists of pureed whole oranges, which make it very moist and fabulously fragrant too.

Perfect for those who are on a gluten free and dairy free diet, this Flourless Orange Cake is plain in appearance but definitely not plain in flavour. It consists of pureed whole oranges, which make it very moist and fabulously fragrant too.

I love making this cake, because of its modest list of ingredients. Made without oil, milk or butter, this cake is moist and lighter than you would expect.

In the past couple of months, l have made at least 6 of these cakes. I owe this to my 18 year old navel orange tree which yielded a very giving 300 oranges this season. That’s the best we’ve ever had!

Being navel oranges, they are very sweet and their skin is very thin, making them perfect for this cake. The cooked peel gives it a slightly zesty flavour that is very, very moreish.

If you like to have golden flecks of orange through your cake, puree the oranges so that the mixture is smooth but the small flecks of peel are still visible.

Perfect for those who are on a gluten free and dairy free diet, this Flourless Orange Cake is plain in appearance but definitely not plain in flavour. It consists of pureed whole oranges, which make it very moist and fabulously fragrant too.

My preference is to eat this cake with a generous dollop of Greek yoghurt and a small stack of citrus segments.

But if your weakness is for thick rich cream, then do so, just don’t let your doctor know!!

Danielle

Preparation Time: 1 3/4 hrs
Cooking Time:
60 mins 
Servings: 8 – 10 slices

Ingredients

  • 2 medium oranges
  • 5 medium eggs (55 g – 60 g / 2 oz per egg)
  • 250 g (9 oz) almond meal
  • 200 g (7 oz) caster sugar
  • 1 tsp baking powder

Instructions

  1. Boil whole oranges for 1½ hours in enough water to cover. You may need to add a bit more water half way through the cooking process.
  2. Drain and cool. Cut into quarters. Set aside.
  3. Preheat oven to 180 C / 350 F.
  4. Line a 20 cm / 8″ tin with baking paper.
  5. Place quartered oranges in a food processor and puree (note 1).
  6. Using an electric hand mixer, beat the eggs and caster sugar on medium speed for 1 – 2 minutes.
  7. Stir in the orange puree, almond meal and baking powder. The mixture will be on the runny side (that’s ok).
  8. Pour the mixture into the tin.
  9. Bake for 60 mins, until surface of the cake is golden brown and the skewer comes out clean (note 2).
  10. Cool in tin before turning out.
  11. Serve with orange segments, cream, ice cream or Greek yoghurt.

Notes

  1. I blend the entire orange; pips and all.
  2. Bake on a lower rack in the oven to prevent the top browning too quickly. If the top does brown too quickly, cover it loosely with foil and continue to bake.

Originally posted on October 2017. I have changed the recipe slightly, improved the images and included more precise instructions.

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2 Comments

  • Avatar
    Reply
    carol
    September 29, 2019 at 6:00 pm

    Danielle this is one of our all time favourites as we have a couple of celiacs in the family and it freezes so well .

    • Danielle
      Reply
      Danielle
      September 30, 2019 at 7:13 am

      Hi Carol, yes, it is a lovely cake and so easy to make. I haven’t ever tried freezing it, but good to know.

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