A delicious and moist flourless orange almond cake made with whole oranges and almond meal! A simple gluten-free dessert that everyone will love.
Gluten-free baking has never been easier than with this classic orange and almond cake. Just like our flourless lemon cake, gluten-free lemon ricotta and almond cake, almond and coconut cake, 3 ingredient flourless chocolate cake and gluten-free brownies, making the perfect gluten-free dessert is just a few simple steps away!
Whole Orange Cake Recipe
Our orange and almond cake is made using whole oranges (including the peel!). The oranges are boiled until soft and then pureed into a smooth paste.
How To Boil Oranges
Step 1 – Cut the very ends off two oranges and place the oranges into a large saucepan or pot.
- Cover the oranges with water and place a lid over the top
- Bring to the boil and then reduce to a simmer for 2 hours or until the oranges are very soft and can be easily pricked through the skin with a fork
- You will need to keep an eye on the oranges and top the water up a few times while they’re cooking
Step 2 – Take the oranges out of the saucepan and place onto a plate to cool.
- Roughly chop into small chunks (including the peel).
Step 3 – Place into a food processor, blender or Thermomix and blend until a smooth paste remains
How To Make Orange Almond Cake
Once you’ve made your orange puree, this cake couldn’t be simpler to put together!
Step 1 – Prepare the orange puree
Check out my tips for boiling and pureeing oranges above.
Step 2 – Beat the eggs and caster sugar
Continue beating until the mixture is pale and frothy.
Step 3 – Stir through the orange puree, almond meal and baking powder
Continue to mix with a spoon until combined.
Step 4 – Pour into a cake tin and sprinkle with flaked almonds
Grease and line a 22cm springform pan with baking paper. Pour the mixture in and cover with flaked almonds.
Step 5 – Bake for 60 minutes
Bake until a skewer inserted into the middle comes out with just a few moist crumbs on it.
Tips For Making Orange And Almond Cake
The Best Type Of Orange To Use
If possible, choose navel oranges which are seedless, juicy and bright in colour. If you can’t find seedless oranges, remove the seeds once the oranges have been boiled and chopped up.
Almond Meal
You can buy packets of pre-made almond meal from the nuts section of any supermarket. Almond meal is the same as ground almonds – so you can always make your own almond meal by grounding whole almonds if you prefer.
If The Cake Is Browning Too Much
If you notice that your cake is browning too much, simply place a sheet of foil loosely over the top and continue to cook.
Using A Springform Tin
In this recipe we recommend using a greased and lined springform tin. This allows the dense cake to be easily removed after baking and doesn’t;t disturb the flaked almonds on top. If you don’t have a springform tin, you can use a well greased and lined cake tin (with the base and sides lined with baking paper) and very carefully remove the cake once it’s cooled.
Storing And Serving The Cake
This cake can be kept in an airtight container at room temperature for up to 4 days or frozen for up to 2 months. Serve at room temperature or warmed up slightly (it’s delicious with whipped cream on the side too!).
More Classic Cake Recipes
Just like this good old favourite, you won’t want to miss these classic cake recipes too:
- New York Baked Cheesecake
- Apple Crumble Cake
- Hummingbird Cake
- Old Fashioned Butter Cake
- Vanilla Sponge Cake
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Gluten-Free Flourless Orange and Almond Cake
Ingredients
- 2 navel oranges
- 6 eggs
- 250 g caster sugar
- 250 g almond meal
- 1 tsp baking powder
- 50 g flaked almonds
- 2 tbs icing sugar for sprinkling
For the cream
- 250 g thick double cream
- 1 tsp vanilla bean paste
- 2 tbs icing sugar
- grated orange zest to decorate
Instructions
Conventional Method
- Wash the navel oranges, cut off the ends (discard the ends) and place the oranges into a large pot.
- Cover with water and bring to the boil on the stovetop for 2 hours (add more water during this time).
- Remove the oranges from the water and allow to cool completely (they'll be nice and soft).
- Preheat oven to 160 degrees celsius (fan-forced).
- Grease and line the base and sides of a 22cm springform pan with baking paper and set aside.
- Chop the cooled oranges into pieces and place into a food processor.
- Process until completely smooth and no lumps remain. Set aside.
- Beat the eggs and caster sugar in a large bowl until pale and frothy (about 2 minutes on high using hand-held beaters).
- Add the orange puree and stir through.
- Add the almond meal and baking powder and stir through.
- Pour the mixture into the prepared baking tin.
- Sprinkle the flaked almonds over the top of the cake.
- Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
- Allow to cool completely in the tin (preferably place it into the fridge overnight.
- Sprinkle with icing sugar just before serving.
- To make the vanilla bean double cream, place the cream, vanilla bean paste and icing sugar into a bowl. Mix together until well combined.
- Spoon into a serving dish. Sprinkle with grated orange zest.
Thermomix Method
- Wash the navel oranges, cut off the ends (discard the ends) and place the oranges into a large pot. Cover with water and bring to the boil on the stovetop for 2 hours (add more water during this time). Remove the oranges from the water and allow to cool completely (they'll be nice and soft).
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and sides of a 22cm springform pan with baking paper and set aside.
- Cut the ends off the oranges and discard.
- Chop the cooled oranges into pieces and place into the TM bowl. Slowly increase to Speed 7 and continue to process until completely smooth (you'll need to scrape down the sides of the bowl occasionally). Set aside in a separate bowl.
- Clean and dry the TM bowl. Add the eggs and caster sugar and mix on Speed 5 for 30 seconds.
- Add the orange puree and mix on Speed 5 for 10 seconds.
- Add the almond meal and baking powder and mix on Reverse, Speed 3 for 20 seconds.
- Pour the mixture into the prepared baking tin.
- Sprinkle the flaked almonds over the top of the cake. Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.
- Allow to cool completely in the tin (preferably place it into the fridge overnight.
- Sprinkle with icing sugar just before serving.
- To make the vanilla bean double cream, place the cream, vanilla bean paste and icing sugar into the Thermomix bowl. Mix on Reverse, Speed 3 until well combined and smooth.
- Spoon into a serving dish. Sprinkle with grated orange zest and crushed pistachios.
Hi, if you freeze the cake. Does it taste the same and has the same consistency?
How long before eating it do I need to take it out.
Hi Mel, yes as long as it’s frozen and defrosted properly, it will have the same taste. Allow it to cool completely and then wrap in a layer of plastic wrap followed by a tight layer of foil. Remove the cake from the freezer the night before you need it and allow it to defrost in the fridge overnight. Once defrosted, bring to room temperature and serve.
Could you make the orange purée in advance?
Absolutely!
Are there US measurements for this cake? I’d love to bake it! Thanks in advance.
Hi Laura, there’s an ingredient converter in the recipe card if you’d like. Just underneath the ingredients you can change from Metric to US customary 🙂