Orange Almond Cake

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 4 votes
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Course: sweet
Cuisine: Cake
Keyword: Gluten-Free Flourless Orange and Almond Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 serves
Calories: 350kcal

Equipment

  • Stove-top or Thermomix
  • Food processor or Thermomix
  • Beaters, stand-mixer or Thermomix
  • Oven

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 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 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 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 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