Perfectly moist and delicious, this Gluten-Free Flourless Orange and Almond Cake ticks all the boxes. Serve with vanilla bean infused double cream for an indulgent treat.
I must admit that I don’t do a whole lot of gluten-free cooking. There’s no-one in my house who is gluten-free, so it’s not really high on the agenda. But then there’s THIS cake. Yep, this cake makes me want to eat gluten-free for the rest of my life. Say hello to the most super-yummy and citrusy Gluten-Free Flourless Orange and Almond Cake. This is one cake that you want to meet and then meet again and again.
I’ve been making a similar gluten-free orange and almond cake for years (it has the best orange syrup over the top… drool!), but this time I wanted to try something new. I wanted to keep the awesomeness of the original cake, but make it even better by adding flaked almonds on top (if you’ve ever tried my Gluten-Free Lemon & Ricotta Cake, you’ll know all about my love of almonds on top!).
And because I wanted to use almonds on top, I also wanted them to stay crunchy (because that’s totally how almonds should be!). This meant that I had to kiss goodbye to my syrup, which made me very sad… but then I totally made up for it by sprinkling icing sugar over the top AND adding a huge dollop of vanilla bean double cream. Mmm absolutely delicious!
So now I’m really torn over which of the two cakes is my favourite gluten-free flourless orange and almond cake. Both are SO good in their own sweet, sweet ways. I have to say that if you’re going to be taking a cake somewhere, then I think this version pips the syrup version at the post… mainly because you don’t have to deal with syrup and cars (which is never a good combination!).
You can serve this cake warm or cold – and honestly, it’s insanely good either way. I also decided to make a vanilla bean infused double cream to serve with the cake. It’s so easy. You just add a little bit of icing sugar and vanilla bean paste to a container of thick double cream. Give it all a really good stir and pop it into a serving bowl along with some grated orange zest (totally optional… but again… SO good!).
xx
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 heaped tsp vanilla bean paste
- 2 tbs icing sugar
- grated orange zest to decorate
Instructions
- Wash the navel oranges and place 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.
- 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 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.
Gluten-Free Flourless Orange and Almond Cake - Thermomix Version
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 heaped tsp vanilla bean paste
- 2 tbs icing sugar
- grated orange zest to decorate
Instructions
- Wash the navel oranges and place 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.
- 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 a bowl. Mix together until well combined.
- Spoon into a serving dish. Sprinkle with grated orange zest and crushed pistachios.
Gluten free just got gorgeous! This cake looks ace and I love baking with the whole orange – all the orange, all the taste and all the flavour!
Looks and sounds incredible
Orange and Almond Cake is the BEST cake ever! I could NOT stop eating it when I was pregnant and am still trying to wean myself off it now! I also love it with flaked almonds on top and have made it in a loft tin before (just like what I buy) so that I can cut it into slices and freeze it.
It must be the season for whole orange almond cake, lol.
I reckon it’d have to be one of the easiest cakes to make, & one of the yummiest!
Love the almonds on top too.
Thanks for linking up to Your Weekly Feed. xx
Great minds think alike!!!