Orange and Almond Cake…Flourless and Gluten Free…

41 Replies

This cake is one of the nicest I have made for a long time…a recipe given to me by my daughter who has made it using lemons or limes instead of oranges although as the oranges are ground to a pulp I am thinking I could use mango or pineapple.

This cake uses no flour or fat just ground almonds, eggs, sugar, and oranges…I suppose if you are a vegetarian who eats eggs then it could also be classed as vegetarian.

Ingredients:

  • 2 oranges
  • 3 eggs
  • 1 cup of sugar
  • 3 cups of almond meal
  • 1 tsp of gluten-free baking powder.

For the orange syrup:

  • 1 Orange
  • 3/4 cup of sugar

I used a 9′ springform baking tin…greased and lined.

Pre-heated oven 170 degrees.

Let’s bake!

First, put your two oranges in a pan and cover with cold water bring to a rolling boil and cook for 15 minutes then drain and refill the pan and cook the oranges for a further 15 mins then drain and cover with cold water and allow to cool down until you can handle them about 5-10 minutes.

Cooking the oranges like this removes most of the bitterness that you get in the pith…

Then cut the oranges into small pieces and remove any pips then put in your food processor and blitz until smooth.

smart

oranges cut into small pieces with pips removed.

I blitzed and scraped the sides of the bowl down about 3 times until I was satisfied it was smooth enough…

smart

Oranges pieces blitzed until smooth.

At this point, there was a beautiful smell of oranges…For me this was a first and doubting Thomas that I am I was a little apprehensive..but trusted my daughters recommendation as she is a great cook.

Next, I whisked the 3 room temperature egg with the sugar until it had gone creamy and a light colour this took about 5 mins with my little handheld electric whisk.

It was now time to fold in the baking powder and the almond meal…

smart

Whisked eggs and sugar with almond meal being folded in.

Once this was done I gentle folded in the orange pulp and poured the mix into the prepared tin…

This then went into a preheated oven at 170 and baked for between 1 hr and 10 mins…Mine took the 1 hr 10 mins it depends on the oven…

Test with a skewer and if it comes out clean remove the cake from the oven and allow to cool in the tin while you make the orange sugar syrup…

To make the syrup I zested the orange skin and then squeezed the juice from the orange added the sugar to a small pan and bring to a slow boil while stirring to make sure the sugar dissolves and cook for 2-4 mins so the syrup thickens slightly…

Then remove the cake from the tin… I lightly made a few holes with the tines of a fork on the cake surface and then spooned the syrup over the cake.

smart

Orange and Almond Cake with Orange syrup topping.

This cake was a huge hit with all of us…you could taste both the orange and the almonds and indeed if you wanted you could decorate the top with flaked almonds.

Definitely a keeper…Next time it will be Pretzel Bread…

Be well and stay safe…xxx

Thank you once again for reading this post I hope you all stay safe and healthy xx

 

 

 

41 thoughts on “Orange and Almond Cake…Flourless and Gluten Free…”

  1. Pingback: Tropical Friday…The Orange… | Retired? No one told me!

  2. robbiesinspiration

    HI Carol, I do like orange cake. I read Meeks’ recipe and now yours and I see they are quite similar. I shall have to try and get some almond flour. It is very expensive here and it goes stale so I don’t keep it at home.

    Liked by 1 person

    Reply ↓
    1. CarolCooks2 Post author

      Yes they are, Robbie..Almond flour/ground almonds are also expensive here but I can get quite a big packet that is enough for two cakes or if I am making marzipan or adding some to a sauce as a thicker 🙂 x

      Liked by 1 person

      Reply ↓

  3. Pingback: Saturday Snippets…26th June 2021…Orange(s)… | Retired? No one told me!

  5. everythingtips

    wow! that sounds delicious! i should definitely try it out. thank you for sharing🤍

    Follow @everythingtips for tips and recommendations if interested! It would mean a lot to me!🥺🤍

    Like

    Reply ↓
  6. acflory

    Just reading this recipe made me want to rush into the kitchen and start baking. Thank you! I’ve saved the recipe for when local oranges are available again. Have only seen mandarins so far.

    Liked by 1 person

    Reply ↓
  7. dgkaye

    Oh, I so want to try this. Thanks Carol. Now, can I assume you used store bought almond flour already ground, which I have plenty of here, or did you grind almonds? xx

    Liked by 1 person

    Reply ↓
    1. CarolCooks2 Post author

      I bought ground almonds it was cheaper than buying whole almonds and doing it myself xxx and they are just almonds which are already ground it seems a false economy to me 🙂 xx

      Liked by 1 person

      Reply ↓

  9. Pingback: CarolCooks2…weekly roundup 19th July -25th July 2020…Climate Change, Recipes, Health, Whimsy, and Pretzel Bread… | Retired? No one told me!

    1. CarolCooks2 Post author

      Not at all, Reena.. thats why the oranges where cooked before they were blitzed to soften the skin and reduce the bitterness.. It really is a good cake.. Lovely and soft.. 😀

      Liked by 1 person

      Reply ↓
    2. CarolCooks2 Post author

      I am going to try lime… Not sure about using coconut flour as it can make cakes dense… Let me know how it turns out.. Maybe make one my way and then you have a comparison thats what I normally do.. 😀

      Liked by 1 person

      Reply ↓

Make my day leave a comment I love to hear from you

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google photo

You are commenting using your Google account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.