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RECIPE: Flourless Orange and Almond Cake

by Angela Counsel


This recipe takes a little longer than most, but the taste of the end result is absolutely worth it! A great healthy option for a dinner party dessert.


PREPARATION TIME 10 mins plus overnight cooling time
COOKING TIME  2¼ hours

Cooking oil spray, for greasing                             2 oranges (about 240g), unpeeled
6 eggs                                                                     1 cup rapadura sugar
250g almond meal                                                1 tsp baking powder
Icing sugar, sifted, for dusting                              Orange zest & toasted almonds, to serve


Note: If you prefer, you can substitute almond meal with the same quantity of hazelnut meal.
The secret here is boiling the oranges whole – as well as making them extra sweet, it’ll fill your home with amazing aromas.

1. Preheat oven to 170°C.

2. Spray a 22cm round cake tin with cooking oil and line base and side with baking paper.

3. Put oranges in a large saucepan and cover with water. Bring to the boil, then reduce heat and simmer, covered, for 1 hour, ensuring oranges remain covered with water – weigh down with a heatproof plate, if necessary.

4. Transfer oranges to a plate and set aside to cool for 30 minutes or until they reach room temperature.

5. Cut oranges into quarters and remove seeds. Put in a food processor and pulse until smooth.

6. Put eggs in the bowl of an electric mixer. Beat, using the whisk attachment, for 2-3 minutes or until fluffy and foamy.

7. Add caster sugar and whisk on high for 5 minutes or until thick and glossy.

8. Add orange puree, almond meal and baking powder, and mix until well combined.

9. Pour mixture into prepared tin.

10. Bake for 1¼ hours. Set cake aside in tin for 6 hours or overnight to cool completely.

11. Turn out cake onto a serving platter or cake stand. Dust with icing sugar and decorate top of cake with orange zest and almonds just before serving. Cut into slices and serve with double cream.

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