This flourless Almond Orange Cake recipe is a moist and flavorful gluten-free dessert made by boiling whole oranges, including the rind, to achieve an intense orange flavor. The combination of nutty almond flour and citrus create a deliciously unique cake, perfect for any gathering.
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🗝️ Recipe's key points
- Being flourless and using almond flour, this cake is a gluten-free option that doesn't compromise on taste or texture.
- The use of almond flour results in a moist and tender cake.
- The combination of almond flour and the citrusy taste of oranges creates a harmonious and delicious blend of flavors.
We love this Almond Orange Cake recipe for its intensely orange flavor from boiled whole oranges, gluten-free goodness with almond flour, moist and tender texture, easy preparation, and the option to serve it with various toppings for a delightful and versatile treat.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Fresh oranges- Whole, with the rind on.
- Baking powder- Use gluten-free baking powder for a 100% gluten-free cake.
- Large eggs- Room temperature.
- White sugar
- Almond flour/ground almonds/almond meal- Almond meal/ground almonds are the same, finely ground raw, whole almonds in powder form. Almond flour is slightly different, made with blanched peeled almonds.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Boil whole oranges three times for 10 minutes each, replacing the water each time.
- Rinse the oranges and let them drain slightly.
- Slice the oranges.
- Dice the oranges and remove any seeds.
- Preheat the oven to 160°C/320°F. Grease and line a 23cm/9" cake pan with baking/parchment paper.
- Place chopped oranges in a food processor. Pulse on high for 4 times in 10 second bursts.
- Scrape down the sides in between bursts until the orange is pureed into a marmalade consistency.
- Add in almond meal, eggs, baking powder, and sugar.
- Pulse until the ingredients are well combined.
- Pour the batter into a greased and lined 9-inch cake pan. Bake in the preheated oven for 60 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely in the pan.
- Decorate with confectioners' sugar or fresh orange slices.
🥫 Storage
For optimal storage of the Almond Orange Cake, keep it in an airtight container. During cooler weather, the cake can be stored at room temperature in the kitchen for up to five days.
Alternatively, in warmer climates, or if you prefer a chilled cake, refrigerate it.
To extend its shelf life, the cake can also be frozen for up to three months. When freezing, wrap the cake securely to prevent freezer burn.
Before serving leftover slices, allow them to thaw in the refrigerator or at room temperature.
📚 Variations
- Replace almond flour with other nut flours like hazelnut or pistachio for a unique nutty flavor.
- Add a pinch of cinnamon or nutmeg to the batter for a warm and spiced twist to the cake.
- Spike the cake with a splash of orange liqueur or Grand Marnier for an adult-friendly version.
👩🏻🍳 Tips
- Ensure the oranges are fully submerged in water while boiling to achieve a thorough softening. Keep an eye on the water level, especially if opting for a quicker 40-minute boil without changing the water.
- When pureeing boiled oranges in the food processor, aim for a marmalade-like consistency. It's okay if it's not completely smooth; a few small bits add texture to the cake.
- Allow the cake to cool completely in the pan before attempting to remove it. This helps maintain the cake's structure and prevents it from breaking apart.
- If using a springform pan, removing the sides before decorating can be easier. For a regular cake pan, cover the cake with baking paper before flipping it.
🤔 FAQs
Flourless orange cake is a type of cake that doesn't use traditional flour; in this recipe, the intense orange flavor comes from boiling whole oranges, rind included, for a unique and vibrant taste.
The carb content in a flourless orange cake varies, but in this recipe, it contains approximately 35g of carbohydrates per serving.
The purpose of almond flour in a cake is to provide a gluten-free alternative to traditional wheat flour, imparting a nutty flavor and contributing to a moist and tender texture.
Orange cake may turn bitter if the white pith of the oranges is included in the preparation, as it can have a bitter taste. We eliminated this problem by boiling the oranges.
To eliminate bitterness in an orange cake, it's crucial to remove the seeds and the white pith of the oranges before using them. Boiling the oranges, as done in this recipe, helps reduce bitterness by softening and removing some of the compounds responsible for the bitter taste.
📗 Related Recipes
Wild about Italian cakes? Check out our Italian Love Cake, Zucchini Olive Oil Cake, or Italian Cream Cake {Torta Italiana di Crema}.
If you love the flavor of almonds, you'll want to make our Ricciarelli Almond Cookies, Lemon Tart With Almond Biscotti Crust, and our Cherry Amaretto No-Churn Ice Cream with Almonds!
🍽 What to serve with Gluten-Free Almond Orange Cake
The flourless Almond Orange Cake is delicious on its own, but you can enhance the experience by serving it with a dollop of whipped cream, vanilla Greek yogurt, or a scoop of vanilla ice cream.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Saucepan
- parchment paper
- Sharp knife
- Cutting board
- Food processor
- 9-inch round pan
📞 Chiacchierata (chat)
Get ready to fall in love with this Italian Almond Orange Cake—it's bursting with intense orange flavor, super moist, and gluten-free, making it a delicious treat everyone can enjoy! This cake is a game-changer. It's allowed me to break free from the shackles of conventional baking and embrace a healthier alternative that still satisfies our family and friends' sweet tooth. So, whether you're gluten-intolerant, health-conscious, or simply looking to explore the delicious world of alternative baking, this Flourless Orange Almond Cake is a must-try.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Almond Orange Cake - flourless
Equipment Needed
Ingredients
- 2 medium oranges fresh whole with the rind on - any type (see notes )
- 1 ¼ teaspoon baking powder
- 6 large eggs at room temp (see notes)
- 1 ¼ cups white sugar
- 2 ¾ cups almond flour/ground almonds/almond meal I used almond flour
Instructions
Boil oranges:
- Place oranges in a deep saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil for 10 minutes and drain.
- Repeat the boil and drain 2 more times. Put oranges back in the pot, cover with cold water, and boil again for 10 minutes. Drain, then repeat once more. You will boil the oranges 3 times at 10 minutes each time. (ie. boil oranges 3 x 10 minutes). A quicker version is to boil the oranges for 40 minutes without changing the water. You do have to keep an eye on the water level.
- Rinse the oranges, then let them cool slightly so you can handle them. Slice into 1cm / ¼" slices then dice, removing any seeds. Cool completely.
The cake batter:
- Preheat the oven to 160°C/320°F Grease and line a 23cm/9" cake pan with baking/parchment paper.
- Place chopped oranges in a food processor. Pulse on high for 4 times in 10 second bursts.Scrape down the sides in between bursts until the orange is pureed into a marmalade consistency.It doesn't have to be completely smooth.
- Add in almond meal, eggs, baking powder, and sugar. Pulse on high for 5 - 10 seconds or until combined.
Baking the almond cake:
- Pour the batter into the prepared cake pan or pans.Bake for 60 minutes until the surface is golden, and a toothpick inserted into the center comes out clean.
- Cool the cake completely while still in the cake pan. If using a springform pan you may remove the sides. If using a regular cake pan, cover the top of the cake with baking paper before trying to flip the cake out of the pan. Then, place the cake on a serving plate and dispose of the baking paper. (This is necessary because the cake is sticky, and it may stick to your hand, tearing the cake's surface. )
Decorate the cake:
- You may decorate by dusting the cake with confectioners' sugar or using fresh orange slices, rind, and a dollop of whipped cream. Cut and serve
Notes
Nutrition
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