Gluten Free Whole Orange Almond Cake
Made with whole oranges, this gluten free almond cake is moist, delicious and perfect for dessert served with a scoop of ice cream or as a tea-time treat with a dollop of cream.
Ingredients needed
- Whole oranges.
- Sugar.
- Eggs.
- Ground almonds/Almond flour.
- Baking powder.
- Vanilla.
- Salt.
- Flaked almonds.
How to make almond cake
- Boil the oranges: This cake uses whole oranges, which might sound strange but results in an incredibly moist, flavorful cake. Wash the oranges then place them in a pot and fill with water. Allow the oranges to boil for 2 hours or until very soft. Remove from the water and allow to cool then cut into chunks and remove the seeds. Transfer to a blender and blend until smooth.
- Make the cake batter: In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and sugar for 3-5 minute or until pale and voluminous. Add the orange puree, ground almonds, vanilla, baking powder and salt and whip for another 1-2 minutes or until all the ingredients are combined.
- Bake: Transfer the batter to a lined springform cake pan (23cm/9inch). Scatter over the flaked almonds then place in a preheated oven. Allow to bake for 50-60 minutes or until the cake is golden brown and a skewer inserted comes out clean. Remove from the oven and allow to cool completely before slicing and serving.
Can I make almond cake ahead?
This cake can be baked up to 2 days in advance. Keep covered in an airtight container in the fridge and bring to room temperature before serving.
Gluten free cake recipes
Servings: 12
Calories: 282kcal
Ingredients
- 2 oranges
- 6 eggs
- 1¼ cup sugar
- 2½ cups ground almonds / almond flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- pinch of salt
- ½ cup flaked almonds
Instructions
- Wash the oranges then place them in a pot and fill with water. Allow the oranges to boil for 2 hours or until very soft.
- Remove from the water and allow to cool then cut into chunks and remove the seeds. Transfer to a blender and blend until smooth.
- Preheat the oven to 180°C/350°F and line a 23cm/9inch springform cake pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and sugar for 3-5 minute or until pale and voluminous.
- Add the orange puree, ground almonds, vanilla, baking powder and salt and whip for another 1-2 minutes or until all the ingredients are combined.
- Transfer the batter to the prepared cake pan. Scatter over the flaked almonds then place in the oven.
- Allow to bake for 50-60 minutes or until the cake is golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool completely before slicing and serving.
Nutrition
Calories: 282kcal | Carbohydrates: 30g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 33mg | Potassium: 142mg | Fiber: 3g | Sugar: 24g | Vitamin A: 168IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Loved this cake. Very different. I also used large oranges. Just need to cook throughly. Next time I make it I will drizzle with dark chocolate and a dusting of powdered sugar.
I made this for my niece’s wedding for a gluten free dairy free option. It turned out fabulous and looked great. I used large oranges also but didn’t put all of it in there. Will definitely make again!
What a fabulous recipe! My family loved the cake,
The recipe does not specify the size of the oranges. I could only get very large ones and tried to guess the amount required. My cake turned out quite soggy but delicious. I think the oranges should have a weight specification in the recipe. I will make this again because the flavours were fantastic and hopefully I can get the right texture next time.
My oranges were also quite large, when I make this again I will definitely weigh them to make sure and will then update the recipe.
Hi Alida, why do my almond flour cakes sink in the middle in the last 10-15 minutes of baking? I have googled the causes/remedies, but none work. Any suggestions, please? thanks
Almond flour cakes have a tendency to do this as the almond flour doesn’t have the structural integrity wheat flour does. As long as the cake is baked through, it will still be delicious.