Prep time: 15 mins | Cook time: 1 hr 10 mins | Boiling oranges: 2 hrs | Total time: 3 hrs 25 mins | Yield: 10
This is a very delicate, light cake that’s gluten-free. An impressive, delightful, and beautiful cake that’s bursting with amazing citrus flavour!
Ingredients
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6 Eggs
2 medium oranges
1 teaspoon baking powder
1 teaspoon vanilla extract
265 grams granulated sugar, note conversion below, sifted
250 grams almond meal, note conversion below, sifted
4-6 tablespoons sliced almonds for sprinkling on top
baking spray or softened butter for greasing pan
powdered sugar to dust on top, optional
How to make Flourless Orange Cake
Step 1: In a large pot, place the oranges. Fill the pot with enough water to cover the oranges. Bring the water to a boil over high heat, then decrease to a simmer. Let the mixture simmer for 2 hours. After the said time, drain and allow the oranges to cool.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Carve out the stem/stalk from the oranges using a small, sharp knife. On the opposite end of the oranges, do the same shallow, small carving.
Step 4: Slice the oranges into chunks, then place them in a food processor. Puree the oranges and set them aside.
Step 5: Place the sugar and eggs in a large bowl. Whisk until well incorporated, then stir in the orange puree. Now, add the vanilla, whisking to mix.
Step 6: Add the almond meal along with the baking powder to the wet mixture. Mix well until everything is incorporated.
Step 7: Using a baking spray or softened butter, grease a 10-inch springform pan or an equally deep pan. Into the pan, pour the batter and sprinkle with sliced almonds. Place in the preheated oven and bake for about 1 hour and 10 minutes. I suggest checking the cake at an hour mark. When a toothpick inserted in the centre of the cake comes out clean, the cake is done.
Step 8: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Remove from the pan and allow the cake to cool to room temperature before dusting with powdered sugar.
Notes:
I suggest using a scale for best results. If not, simply follow the following conversion:
260 g. of sugar = about 1 1/3 c.
250 g. of almond meal = about 2.6 c. or a scant 2 2/3 c.
Nutrition Facts:
YIELD: 10, SERVING SIZE: 10 Servings
Amount Per Serving: CALORIES: 457 | TOTAL FAT: 25g | SATURATED FAT: 3g | TRANS FAT: 0g | UNSATURATED FAT: 20g | CHOLESTEROL: 115mg | SODIUM: 102mg | CARBOHYDRATES: 51g | FIBER: 6g | SUGAR: 43g | PROTEIN: 13g
Ingredients
- 6 Eggs
- 2 medium oranges
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 265 grams granulated sugar, note conversion below, sifted
- 250 grams almond meal, note conversion below, sifted
- 4-6 tablespoons sliced almonds for sprinkling on top
- baking spray or softened butter for greasing pan
- powdered sugar to dust on top, optional
Instructions
Step 1: In a large pot, place the oranges. Fill the pot with enough water to cover the oranges. Bring the water to a boil over high heat, then decrease to a simmer. Let the mixture simmer for 2 hours. After the said time, drain and allow the oranges to cool.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Carve out the stem/stalk from the oranges using a small, sharp knife. On the opposite end of the oranges, do the same shallow, small carving.
Step 4: Slice the oranges into chunks, then place them in a food processor. Puree the oranges and set them aside.
Step 5: Place the sugar and eggs in a large bowl. Whisk until well incorporated, then stir in the orange puree. Now, add the vanilla, whisking to mix.
Step 6: Add the almond meal along with the baking powder to the wet mixture. Mix well until everything is incorporated.
Step 7: Using a baking spray or softened butter, grease a 10-inch springform pan or an equally deep pan. Into the pan, pour the batter and sprinkle with sliced almonds. Place in the preheated oven and bake for about 1 hour and 10 minutes. I suggest checking the cake at an hour mark. When a toothpick inserted in the centre of the cake comes out clean, the cake is done.
Step 8: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Remove from the pan and allow the cake to cool to room temperature before dusting with powdered sugar.
Notes
I suggest using a scale for best results. If not, simply follow the following conversion: 260 g. of sugar = about 1 1/3 c. 250 g. of almond meal = about 2.6 c. or a scant 2 2/3 c.
