Flourless Orange Almond Cake

This deliciously moist flourless orange almond cake has its roots in  Sephardic Passover cooking. It may be old-fashioned,  but it is a new favorite of mine. Why? It is easy to make, totally yummy, keeps well (I prefer it the day after baking), and if all that wasn’t enough, it’s naturally gluten-free! Don't be put off by the time needed to cook the oranges. That can be done ahead of time for an almost foolproof cake that comes together in a jiffy. Who could ask for anything more? 

AuthorAnn Gaffney
RatingDifficultyBeginner

This deliciously moist flourless orange almond cake is easy to make and naturally gluten-free! Who could ask for anything more?

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Yields8 Servings
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins
 2 small/medium navel oranges
 4 large eggs
  cup sugar
 1 cup almond flour
 ¾ tsp baking powder (scant)
1

Put the oranges whole into a pot of water. Bring to a slow boil over a medium flame. Cook at a simmer for 2 hours or until they are very soft. (See Ann's Tips) Remove w a slotted spoon and let cool. Cut in half, remove any pips and completely purée the whole fruits, peel and all, in the blender.

2

When the oranges are soft, preheat the oven to 385F. Grease and flour a 71/2 inch Springform cake pan. If you don’t have one see Ann’s Tips.

3

In a bowl beat the eggs. Sift in the almond flour, sugar, and baking powder. Beat together until smooth. The batter will have the consistency of heavy cream.

4

Add the orange purée to the batter and beat until smooth and thickened. Pour into the prepared tin and bake for 55-60 mins. A toothpick should come out clean. Place the cake, still in the tin, onto a cooling rack. Leave to cool in the tin.

5

When cool, remove from the tin. Dust the top with powdered sugar before serving (optional).

Ann's Tips
6

You can use a regular baking tin, but if you do, completely line the tin with parchment paper to make lifting the cake out easier.
If you have a pressure cooker you can cook the oranges for 1/2 hour to get them soft, or you can simply cook the oranges ahead of time, pop them whole into a ziplock bag, and leave them in the fridge until needed

Ingredients

 2 small/medium navel oranges
 4 large eggs
  cup sugar
 1 cup almond flour
 ¾ tsp baking powder (scant)

Directions

1

Put the oranges whole into a pot of water. Bring to a slow boil over a medium flame. Cook at a simmer for 2 hours or until they are very soft. (See Ann's Tips) Remove w a slotted spoon and let cool. Cut in half, remove any pips and completely purée the whole fruits, peel and all, in the blender.

2

When the oranges are soft, preheat the oven to 385F. Grease and flour a 71/2 inch Springform cake pan. If you don’t have one see Ann’s Tips.

3

In a bowl beat the eggs. Sift in the almond flour, sugar, and baking powder. Beat together until smooth. The batter will have the consistency of heavy cream.

4

Add the orange purée to the batter and beat until smooth and thickened. Pour into the prepared tin and bake for 55-60 mins. A toothpick should come out clean. Place the cake, still in the tin, onto a cooling rack. Leave to cool in the tin.

5

When cool, remove from the tin. Dust the top with powdered sugar before serving (optional).

Ann's Tips
6

You can use a regular baking tin, but if you do, completely line the tin with parchment paper to make lifting the cake out easier.
If you have a pressure cooker you can cook the oranges for 1/2 hour to get them soft, or you can simply cook the oranges ahead of time, pop them whole into a ziplock bag, and leave them in the fridge until needed

Flourless Orange Almond Cake

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