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READY IN 4 hr

Perfect Flourless Orange Cake

Read Reviews (17)

"A beautiful moist light cake with complex and full flavors of oranges and orange peel. Super easy to make, and people love it! Serve in wedges with a mound of whipped cream or ice cream." — Lucence

Ingredients Edit and Save

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How to Prep Cake Pans

All about Eggs

Sugar and Sweeteners

Original recipe makes 1 10-inch round cake Change Servings

2 whole oranges with peel
6 eggs
1 pinch saffron powder (optional)
1 1/4 cups white sugar

1/2 teaspoon baking powder
1 1/4 cups finely ground almonds (almond meal)
1 teaspoon finely chopped candied orange peel (optional)

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Directions

Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

Kitchen-Friendly View

PREP 2 hrs 30 mins
COOK 1 hr
READY IN 4 hrs

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Awesome !!! The difficult part for this recipes is S&D mission !! (search and destroy orange's seeds) If you did not remove it completely .. your cake will a bit bitter If you did not use stove top method , you can use microwave !!! just put oranges in microwave safe bowl - cover it, and set high for 30min (time might be 30-45min depend on size of orange and W. of microwave)

—U3616234

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Most Helpful Critical Review

Oct 03, 2012

I also wondered if maybe there was an ingredient missing. And because you use the entire orange, the cake tasted a bit orange peelish/bitter. Very moist....good with whipped cream....but something not quite right.

—TAMMERSANN

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20 Ratings

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Oct 03, 2012

I use a springform pan, and treat this a little more like a cheesecake by baking it in a 1" water bath. Also, after the oranges are cool enough to handle, I dissect them and remove as much of the seeds, strings and white pith that I can. That helps alleviate some of the bitterness.

—brandi

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Jan 12, 2006

This was a first flourless cake for me and for a dinner party. To eliminate any bitterness I used thin skinned oranges and after cooking, topped and tailed them to remove the thicker parts of the skin. Also I measured 1 1/4cups of the pulp as there was too much and would have been bitter. It browned up in minutes so I quickly popped on some foil but didn't think to spray the foil with cooking oil so it stuck and tore the top off a perfectly cooked cake, DUH!!! The cake was as good as promised and our guests loved it, my girls, 14 and 11 thought it was "disgusting" as the texture if you're not used to it is wet and very different to flour based cakes. I won't make it again but if you like flourless, this would be a winner!

—Aussie Mum

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Feb 14, 2004

Fabulous cake! I'm always looking for gluten free recipes, and this one is great! Very strong orange flavor, very moist. Next time, I will NOT use navel oranges - too much rind flavor. I needed to partially cover my boiling oranges, as they float, and one little patch wasn't getting cooked.

—LLANKOWSKI

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Nov 17, 2004

This is one of the great cakes,it is delicious, warm with fresh cream, & cold, cut into wedges, keeps well in the 'fridge too.

—RUMPLE123

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Jan 24, 2008

This turns out somewhat dense like a coffee cake, but is really delicious. If you're trying to make this completely gluten free, you should NOT flour the cake pan if you are using white or wheat flour. Instead I used powdered sugar & it worked alright. May use rice flour next time.

—BETHDARLENE

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Jan 07, 2012

Made for my daughters and their friends (age 9-13) and they all loved it (some had 3 pieces). I subbed half the sugar for splenda, skipped the saffron and used crystallized ginger instead of candied orange peel. I topped with a hibiscus cream cheese icing (1/2 block of low fat cream cheese, 2 TBS blue agave syrup, 3 TBS orange marmalade, 1/4 c. wild hibiscus syrup). The icing came out a pretty shade of lavender. I decorated with wild yellow flowers from the garden. BIG SUCCESS!

—Souy

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Nutrition

Calories
174 kcal
9%

Carbohydrates
21 g
7%

Cholesterol
79 mg
26%

Fat
8.6 g
13%

Fiber
2.1 g
8%

Protein
5.4 g
11%

Sodium
42 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Perfect Flourless Orange Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 174
Calories from Fat: 78

% Daily Value *
Total Fat 8.6g 13 %
Saturated Fat 1.1g 6 %
Cholesterol 79mg 26 %
Sodium 42mg 2 %
Potassium 162mg 5 %
Total Carbohydrates 21g 7 %
Dietary Fiber 2.1g 8 %
Protein 5.4g 11 %
** Sugars 18.4g
Vitamin A 3 %
Vitamin C 19 %
Calcium 8 %
Iron 10 %
Thiamin 6 %
Niacin 12 %
Vitamin B6 4 %
Magnesium 15 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.