Perfect Flourless Orange Cake

Perfect Flourless Orange Cake

29
Lucence 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

4 h servings 174 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
  3. 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.
  4. 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.

Reviews

29
  1. 34 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 stov...

Most helpful critical review

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 someth...

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 stov...

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 t...

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 th...

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 neede...

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

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 can...

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 whea...

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 someth...

This was so good. I was nervous because of some of the reviews, but I took time to scoop out a lot of the pith, leaving the peel and the orange fruit of course. I don't think it was too hard t...