Gluten-Free Flourless Orange and 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 2 votes
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Course: sweet
Cuisine: Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 serves
Calories: 350

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.

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