These flourless orange and almond cakes offer a delightful combination of zesty orange and nutty almond flavors in a moist, tender cake. Naturally gluten-free and flourless, these cakes are both light and satisfying, perfect for dessert or a cozy afternoon treat. The oranges are boiled to bring out a deeper citrus flavor, creating a cake that’s rich in taste and texture. Simple yet elegant, these cakes are perfect for any occasion and are easily dressed up with a dusting of powdered sugar.
Ingredients
- 2 oranges (approximately 400g)
- 5 large eggs
- 1 ¼ cups caster sugar (280g)
- 2 ½ cups almond meal (225g)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Powdered sugar (optional, for serving)
Instructions
- Prepare the Oranges: Place the whole oranges (unpeeled) in a large pot of water and bring to a boil. Simmer the oranges for 1 hour, adding more water if necessary to keep them covered. Drain the oranges and let them cool. Once cool, cut them into quarters, remove any seeds, and blend them (peels included) into a smooth puree.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or mini cake molds to prevent sticking.
- Make the Batter: In a large bowl, beat the eggs and caster sugar together until pale and thick, about 3 minutes. Add the orange puree, almond meal, baking powder, and vanilla extract to the egg mixture. Gently fold until the ingredients are well combined, ensuring a smooth, even batter.
- Bake the Cakes: Pour the batter into the prepared muffin tin or mini cake molds, filling each mold about three-quarters full. Bake for 45-50 minutes or until a skewer inserted into the center of a cake comes out clean and the tops are golden.
- Cool and Serve: Let the cakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Conclusion
These flourless orange almond cakes are a wonderful way to enjoy a naturally gluten-free, citrus-infused dessert. With the bold flavor of whole oranges and the nuttiness of almond meal, these cakes are irresistibly moist and flavorful. Serve them with a sprinkle of powdered sugar for a simple yet elegant presentation that’s sure to impress family and friends alike.
Flourless Orange Almond Cakes with a Citrus Twist
Ingredients
- 2 oranges approximately 400g
- 5 large eggs
- 1 ¼ cups caster sugar 280g
- 2 ½ cups almond meal 225g
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Powdered sugar optional, for serving
Instructions
- Prepare the Oranges: Place the whole oranges (unpeeled) in a large pot of water and bring to a boil. Simmer the oranges for 1 hour, adding more water if necessary to keep them covered. Drain the oranges and let them cool. Once cool, cut them into quarters, remove any seeds, and blend them (peels included) into a smooth puree.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or mini cake molds to prevent sticking.
- Make the Batter: In a large bowl, beat the eggs and caster sugar together until pale and thick, about 3 minutes. Add the orange puree, almond meal, baking powder, and vanilla extract to the egg mixture. Gently fold until the ingredients are well combined, ensuring a smooth, even batter.
- Bake the Cakes: Pour the batter into the prepared muffin tin or mini cake molds, filling each mold about three-quarters full. Bake for 45-50 minutes or until a skewer inserted into the center of a cake comes out clean and the tops are golden.
- Cool and Serve: Let the cakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.