Flourless Orange Cake
If you’re on the lookout for a dessert that bursts with flavor and has a lovely, moist texture, this Flourless Orange Cake is a gem. This cake not only showcases the bright orange flavor beautifully but also uses whole oranges, peel and all, making it a unique indulgence. It’s naturally gluten-free and perfectly sweet, making it a delightful treat for any occasion.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 slices
- Estimated Calories: 300 calories per slice
Ingredients
- 2 oranges, thinly sliced and seeds removed (keep the peel on)
- 1 cup water
- 2 cups caster sugar, divided
- 4 eggs
- 1 teaspoon vanilla essence
- 2 cups almond meal
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 160°C (320°F) for fan-forced or 180°C (355°F) for standard. Grease and line a 20 cm (8 inch) round cake tin with baking paper.
- In a medium saucepan, combine water and 1 cup of caster sugar. Place over medium heat and stir until the sugar has dissolved.
- Add the sliced oranges to the sugar water and bring to a simmer. Cook uncovered for 20-25 minutes until the oranges are soft and translucent.
- Remove the orange slices from the saucepan using a slotted spoon and set them aside. Reserve the syrup for later.
- Place the orange slices in a food processor and process until smooth.
- Add the remaining 1 cup of caster sugar, eggs, vanilla essence, almond meal, and baking powder to the processor. Blend until everything is well combined.
- Pour the batter into the prepared tin and bake for 45-55 minutes. The cake should be golden and a skewer inserted should come out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, transfer the cake to a serving plate. Prick 10-15 holes all over the cake with a skewer or toothpick, then spoon enough reserved syrup over the surface to cover it evenly.
- Serve with whipped cream if desired.
Why This Recipe Works
This Flourless Orange Cake stands out because it harnesses the full flavor of the orange, using both the zest and the pulp. The almond meal provides a moist crumb and a nutty flavor, making it satisfying without any flour. It’s straightforward to make, with a fantastic payoff in taste.
Serving Ideas
This cake is ideal for special occasions like birthdays, afternoon tea, or as a light dessert after dinner. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream, balancing the citrus notes beautifully.
Helpful Tips
- If you can, use organic oranges to avoid any pesticides in the peel.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Feel free to adjust the amount of sugar based on the sweetness of your oranges.
- This cake can also be served cold, making it refreshing on warmer days.
- For a festive touch, consider decorating it with slivers of candied orange peel.
FAQ
1. Can I use other citrus fruits in this recipe?
Absolutely! Lemons or limes would work well, but you may need to adjust the sugar depending on their tartness.
2. Can I substitute the almond meal with another flour?
To maintain the flourless aspect and texture, it’s best to stick with almond meal. However, you could use ground oats or another nut flour.
3. How do I know when the cake is done?
The cake should be golden brown, and when you insert a skewer into the center, it should come out clean.
4. Can I make this cake ahead of time?
Yes! This cake can be baked a day in advance and stored covered at room temperature.
Conclusion
You’ll love making this Flourless Orange Cake as much as you’ll enjoy eating it. It’s easy to prepare, packed with flavor, and will impress anyone who tries it. So, gather your ingredients, and give this delightful recipe a go!
Flourless Orange Cake
A uniquely indulgent Flourless Orange Cake that showcases the bright flavor of whole oranges and is naturally gluten-free.
For the cake
- 2 oranges 2 oranges, thinly sliced and seeds removed (keep the peel on) (Preferably organic to avoid pesticides.)
- 1 cup 1 cup water
- 2 cups 2 cups caster sugar, divided (Adjust based on orange sweetness.)
- 4 eggs 4 eggs
- 1 teaspoon 1 teaspoon vanilla essence
- 2 cups 2 cups almond meal (Can substitute with ground oats or another nut flour, but maintain flourless aspect.)
- 1 teaspoon 1 teaspoon baking powder (For rising.)
Preparation
- Preheat the oven to 160°C (320°F) for fan-forced or 180°C (355°F) for standard. Grease and line a 20 cm (8 inch) round cake tin with baking paper.
- In a medium saucepan, combine water and 1 cup of caster sugar. Place over medium heat and stir until the sugar has dissolved.
- Add the sliced oranges to the sugar water and bring to a simmer. Cook uncovered for 20-25 minutes until the oranges are soft and translucent.
- Remove the orange slices from the saucepan using a slotted spoon and set them aside. Reserve the syrup for later.
- Place the orange slices in a food processor and process until smooth.
- Add the remaining 1 cup of caster sugar, eggs, vanilla essence, almond meal, and baking powder to the processor. Blend until everything is well combined.
- Pour the batter into the prepared tin and bake for 45-55 minutes. The cake should be golden and a skewer inserted should come out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, transfer the cake to a serving plate. Prick 10-15 holes all over the cake with a skewer or toothpick, then spoon enough reserved syrup over the surface to cover it evenly.
- Serve with whipped cream if desired.
Store leftovers in an airtight container at room temperature for up to 3 days. This cake can also be served cold, making it refreshing on warmer days. For a festive touch, consider decorating it with slivers of candied orange peel.
