Indulge in This Moist and Zesty Flourless Orange Cake Recipe
If you’re looking for a cake that’s not only delicious but also wonderfully unique, this Flourless Orange Cake is a must-try! It’s trending right now because of its incredible flavor and ease of preparation. Made entirely from fresh oranges and almond meal, this cake is moist, fragrant, and gluten-free, making it a delightful choice for anyone wanting a healthier dessert without sacrificing taste. Let’s dive into how to make this gorgeous cake that’s perfect for any occasion!
What You’ll Need for Flourless Orange Cake
- Melted salted butter, to grease the pan
- 2 oranges
- 3 eggs
- 215g (1 cup) caster sugar
- 300g (3 cups) almond meal
- 1 tsp gluten-free baking powder
- 1 orange (for syrup)
- 155g (3/4 cup) caster sugar (for syrup)
How to Make Flourless Orange Cake
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Preheat your oven to 170°C (340°F). Generously brush a 22cm (9-inch) round springform pan with melted butter and line the bottom with non-stick baking paper.
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Prepare the oranges: Place the 2 oranges in a saucepan, cover them with cold water, and bring to a boil over medium heat. Cook them for about 15 minutes until tender, then drain and refresh under cold water. Coarsely chop the oranges, discarding any seeds.
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Blend the oranges: In a food processor, process the chopped oranges until smooth.
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Mix the batter: In a large bowl, use an electric beater to whisk together the eggs and sugar until they are thick and pale in color. Gently fold in the processed orange, almond meal, and baking powder until just combined. Pour this mixture into the prepared pan.
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Bake: Place the cake in the preheated oven for about 1 hour, or until a skewer inserted into the center comes out clean. Once done, let it cool in the pan for about 15 minutes.
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Make the orange syrup: Zest and juice the remaining orange. In a saucepan, cook the orange zest in boiling water for 5 minutes, then drain. Return the zest to the pan, add the orange juice and 155g (3/4 cup) of sugar. Cook over low heat, stirring until the sugar dissolves and the syrup thickens.
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Finish the cake: Turn the cooled cake out onto a serving plate. Prick the top with a skewer and spoon the syrup generously over it. Cut into wedges to serve.
Why Everyone Is Loving This Flourless Orange Cake
This Flourless Orange Cake is gaining popularity for many reasons! With the rise of gluten-free diets and a growing preference for natural ingredients, this cake perfectly fits the bill. The fresh oranges provide a burst of flavor, while the almond meal gives it a nutty, satisfying texture. Plus, it’s simple enough to whip up for a weekday treat yet elegant enough for special occasions.
Serve & Enjoy
This Flourless Orange Cake is delightful any time of day! It makes a wonderful breakfast paired with a cup of tea or coffee, a perfect afternoon snack, or a special dessert for dinner. You could even serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an added indulgence. Fresh berries also make a lovely topping, adding a pop of color and freshness to your presentation.
Expert Tips for Flourless Orange Cake
- Storage: If you have leftovers, store this cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week.
- Flavor variations: Feel free to experiment with flavors! Adding a splash of orange liqueur to the syrup can enhance the taste, or consider using lemon or another citrus fruit for a different twist.
- Serving suggestion: For an elegant touch, dust the top with powdered sugar just before serving.
Flourless Orange Cake FAQs
Can I use other nuts instead of almond meal?
Yes, you can substitute almond meal with other nut meals, like hazelnut or cashew, though it will alter the flavor slightly.
Is this cake suitable for freezing?
Absolutely! This cake freezes well. Wrap it tightly in plastic wrap and store it in an airtight container. Just thaw it at room temperature when you’re ready to enjoy it.
Can I make this cake ahead of time?
Yes, this cake keeps well! You can make it a day in advance and drizzle with syrup just before serving.
Now that you have this easy and delightful recipe, I encourage you to try making this Flourless Orange Cake at home. Enjoy the wonderful flavors and impress your friends and family—they’ll be asking for seconds!
Flourless Orange Cake
A moist and zesty cake made with fresh oranges and almond meal, perfect for gluten-free dessert lovers.
For the Cake
- 2 oranges 2 oranges (For the cake batter)
- 3 pieces 3 eggs (Room temperature)
- 215 g 215g (1 cup) caster sugar
- 300 g 300g (3 cups) almond meal
- 1 tsp 1 tsp gluten-free baking powder
- 1 orange 1 orange (for syrup) (For the syrup)
For the Orange Syrup
- 155 g 155g (3/4 cup) caster sugar (for syrup)
Preparation
- Preheat your oven to 170°C (340°F). Grease a 22cm (9-inch) round springform pan with melted butter and line the bottom with non-stick baking paper.
- Place the 2 oranges in a saucepan, cover them with cold water, and bring to a boil over medium heat. Cook for about 15 minutes until tender, then drain and refresh under cold water. Coarsely chop the oranges, discarding any seeds.
- In a food processor, process the chopped oranges until smooth.
Baking
- In a large bowl, whisk together the eggs and 215g of caster sugar until thick and pale in color.
- Gently fold in the processed oranges, almond meal, and gluten-free baking powder until just combined.
- Pour the mixture into the prepared pan and bake for about 1 hour, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes.
Making the Orange Syrup
- Zest and juice the remaining orange.
- In a saucepan, cook the orange zest in boiling water for 5 minutes, then drain.
- Return the zest to the pan, add the orange juice and 155g of sugar. Cook over low heat, stirring until the sugar dissolves and the syrup thickens.
Finishing
- Turn the cooled cake onto a serving plate. Prick the top with a skewer and spoon the syrup generously over it.
- Cut into wedges to serve.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For an elegant touch, dust the top with powdered sugar just before serving.
