Description
This moist, zesty Flourless Orange Cake made with whole oranges and almond flour is a simple, gluten-free dessert that’s bursting with citrus flavor.
Ingredients
- 2 whole oranges (medium-sized, washed)
- 4 large eggs
- 1 ¼ cups (150g) almond flour
- 1 cup (200g) granulated sugar (or adjust to taste)
- 1 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
Instructions
1. Boil the Oranges:
– Start by placing the whole oranges (skin, pith, and all) into a pot of water. Bring it to a boil and let the oranges cook for about 1 hour. This softens the peel and enhances the flavor.
– Once boiled, remove the oranges from the water and allow them to cool down.
2. Blend the Oranges:
– Cut the cooled oranges in half and remove any seeds. Then, place them in a food processor or blender and blend until smooth. Set the orange purée aside.
3. Prepare the Cake Batter:
– Preheat your oven to 350°F (175°C) and grease a round 9-inch cake pan with a bit of butter or non-stick spray.
– In a large mixing bowl, whisk the eggs and sugar together until light and fluffy. This will give the cake a nice texture.
– Add in the orange purée, vanilla extract, almond flour, baking powder, and a pinch of salt. Stir until everything is well combined.
4. Bake the Cake:
– Pour the batter into your prepared cake pan and spread it evenly.
– Bake for about 45–50 minutes, or until a toothpick inserted into the center comes out clean.
– Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
5. Serve:
– Once cooled, dust the top with powdered sugar or garnish with fresh whipped cream and orange slices, if desired.
– Slice and enjoy!
Notes
– If you prefer a sweeter cake, you can adjust the sugar to your taste or substitute with honey or maple syrup.
– For a richer flavor, try adding a teaspoon of almond extract to the batter.
– If you’re looking to make it dairy-free, you can substitute butter with coconut oil.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 250-280 kcal
- Sugar: 22-25g
- Sodium: 15-20mg
- Fat: 18-20g
- Saturated Fat: 1.5-2g
- Unsaturated Fat: 14-16g
- Trans Fat: 0g
- Carbohydrates: 22-25g
- Fiber: 4-5g
- Protein: 6-7g
- Cholesterol: 55-60mg