Gluten-Free Flourless Orange and Almond Cake

Gluten-Free Flourless Orange and Almond Cake - Thermomix Version

Perfectly moist and delicious, this Thermomix 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.
0 from 0 votes
Print Pin
Course: Cakes
Cuisine: Baking, Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Author: 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 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 (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 a bowl. Mix together until well combined.
  • Spoon into a serving dish. Sprinkle with grated orange zest and crushed pistachios.