I tasted a wonderful orange cake once and craved it ever since: its fresh citrus scent, sweet orange flavour, mouth melty-ness and general squidginess. The search was on to find a similar recipe that matched its heady aroma of oranges and earthy almonds. After trying countless flourless orange cakes recipes that didn’t match my memory I found the one.
This is the best Orange and Almond Cake recipe. The first cut slides through the cake like a cloud making an enticing squishy sound. As the first slice is removed, a warm rush of orange-scent is released. My spoon effortlessly carves through the crumb; the first mouthful dissolves away on the tongue… Heaven.
HOW TO MAKE FLOURLESS ORANGE CAKE
Click to watch how to make Flourless Orange Cake
FLOURLESS ORANGE AND ALMOND CAKE
Serves 8-12 people, makes one 23cm round cake
Stand mixer / electric mixer
23 cm round springform cake tin
500g Oranges (this is about 2 large Navel oranges, don’t stress if it’s over or underweight)
220g Caster Sugar
1 teaspoon Baking Powder
6 large Eggs
250g Almond Meal
Place entire unpeeled oranges into a medium saucepan. Cover the oranges with water. Boil the oranges on medium heat with the lid on for 30 minutes. Drain the water, cover the oranges with fresh water and boil them again for 60 minutes.
Remove oranges from the pan and allow them to cool. When cool, trim the green ends and cut the oranges into quarters. Remove any pips. Place the orange quarters into a food processor and turn them into a pulp. Put aside.
Preheat the oven to 180 degrees Celsius (160 fan-forced; 350 F).
Add the eggs and sugar to the bowl of an electric mixer. Beat on high speed until the mix turns fluffy and pale. This takes about 3-5 minutes. Beat in the baking powder. Gently fold in the almond meal and cooled orange pulp.
Line the springform tin with baking paper and grease the sides with non-stick spray. Pour the mixture into the springform tin until it’s 2/3 to ¾ full. Ensure the oven is at the correct temperature. Set your kitchen timer for 45 minutes. Place the tin in the middle of the oven.
The cake is ready when a skewer in the centre comes out clean and the top is golden brown. If not ready, bake for another 5 minutes and retest. The baking time can be up to 60 minutes. If the top looks like it’s getting too brown, cover it with aluminium foil.
Allow the cake to cool upright in the tin. Do not attempt to turn the cake upside down onto a wire rack. When the cake is cool, remove it from the tin, keeping it upright. Dust the top with icing sugar if desired.
- Use ripe quality juicy oranges for the best orange flavour. Organic unwaxed oranges are best.
- The boiling process reduces the bitterness of the orange pith and softens the rind. But there’s enough sugar in the recipe to compensate if it’s still bitter.
- The baking time is tricky to judge here. I’ve seen baking times from 45 to 60 minutes, so keep an eye on your cake regularly.
- This cake is too soft and delicate to bake in anything but a springform tin.
- If your tin size is smaller, still fill it 2/3 to ¾ full and use the leftover batter for cupcakes.
- Store cake at room temperature inside an airtight container
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