Gluten-Free Flourless Orange Almond Cake

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

Perfectly moist and delicious, this Gluten-Free Flourless Orange and Almond Cake ticks all the right boxes (and so many more!). Serve with orange and vanilla bean infused double cream for an indulgent treat.

5 from 20 votes

Print Pin Rate

Course: sweet

Cuisine: Cake

Keyword: Gluten-Free Flourless Orange and Almond Cake

Prep Time: 2 hours 15 minutes

Cook Time: 1 hour

Total Time: 3 hours 15 minutes

Servings: 12 serves

Calories: 350kcal

Author: Lucy - Bake Play Smile

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.

Notes

RECIPE NOTES

Whole orange cake recipe - this cake is made using whole oranges (including the peel!). The oranges are boiled until soft and then pureed into a smooth paste. 

Boiling time - boil the oranges for 2 hours before chopping into pieces and pureeing until smooth. 

Type of orange - 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. 

Browning - If you notice that your cake is browning too much, simply place a sheet of foil loosely over the top and continue to cook. 

Springform tin - 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 - 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!). 

 

Nutrition

Calories: 350kcal | Carbohydrates: 33g | Protein: 9g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 41mg | Potassium: 154mg | Fiber: 3g | Sugar: 27g | Vitamin A: 485IU | Vitamin C: 13.9mg | Calcium: 108mg | Iron: 1.4mg

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