Flourless Orange Almond Cake
Ingredients
- • 2 medium whole oranges
- • 5 item eggs
- • 250 g almond flour
- • 200 g granulated sugar
- • 1 tsp baking powder
- • 1 tsp vanilla extract
- • 0.25 tsp salt
- • 1 tbsp butter for greasing
- • 2 tbsp powdered sugar for dusting
Instructions
- 1
Place the whole oranges (unpeeled) in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 1.5 hours until very soft. Drain and let cool completely.
- 2
Preheat your oven to 180°C (350°F). Grease a 9-inch round springform pan with butter and line the bottom with parchment paper.
- 3
Once the oranges are cool, cut them in half and remove any seeds. Place the entire oranges (including peel) into a food processor and blend until you have a smooth puree.
- 4
In a large mixing bowl, beat the eggs and sugar together for 3-4 minutes until pale and fluffy.
- 5
Add the orange puree, vanilla extract, and salt to the egg mixture. Mix until well combined.
- 6
Gently fold in the almond flour and baking powder using a spatula, mixing until just combined. Don't overmix.
- 7
Pour the batter into the prepared pan and smooth the top with a spatula.
- 8
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- 9
Remove from the oven and let cool in the pan for 15 minutes, then carefully remove from the springform pan and transfer to a wire rack to cool completely.
- 10
Once cooled, dust the top with powdered sugar before serving. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This naturally gluten-free cake celebrates the entire orange—peel and all—creating an incredibly moist dessert with intense citrus flavor that improves overnight. Serve it with a dollop of whipped cream or Greek yogurt to balance the sweetness, and don't worry if the top cracks slightly; that's part of its rustic charm."
