This humble-looking Flourless Almond Orange Cake is much more amazing than you may think
It’s small and not-so-fancy looking, but after one mouthful you will never forget just how beautiful it tastes. Regular white flour is replaced with almond flour which creates a soft moist and fluffy cake texture (and as an added bonus is also gluten-free).
Like any nut, almonds are high in fat and the same goes for their flour. It adds an extra ‘oiliness’ to baked treats, keeping them light but still providing the ‘bonding’ of regular white flour.
Intense Orange flavour
It’s an interesting and unusual technique, but one that produces amazing results – a whole orange is simmered in water until extremely soft. It is then blended into a puree and folded through the cake batter. What you get is a fragrant, rich and extremely tasty hit of orange that also plays a part in the wonderfully moist texture of this cake.
Adding a topping with texture
Topped with toasted almonds for a pleasing crunch and texture in each mouthful. A side of cooling thick creamy mascarpone is the final element to round off this desert into an all-time favourite to make again and again.
Vegan version
For the vegan option simply substitute mascarpone for vegan yoghurt
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Recipe: Flourless Almond Orange Cake
Flourless Almond Orange Cake
Ingredients
- 1 whole orange
- 125g caster sugar
- 3 eggs
- 125g almond meal
- 1/2 tsp baking powder
- Mascarpone for serving or vegan yoghurt
Orange Syrup
- 125ml cooking liquid from the orange
- 1 tbsp honey
- 80g lightly toasted almond flakes
Instructions
- Place a whole orange (skin on) in a saucepan and cover with water. Bring to the boil, cover with a lid, and turn to simmer for 40 minutes. Drain orange, reserving 125ml of the cooking liquid.
- Once the orange has cooled, cut into chunks then blend into a puree with either a hand blender or food processor. Keep aside.
- Preheat oven to 180°C. Grease a 20cm square cake tin.
- Whip sugar and eggs until very light and fluffy. Gently fold in almond meal, baking powder, and orange puree until well combined.
- Pour batter into the cake tin and bake in the oven for 50 – 60 minutes. Test cake by skewering the center with a clean metal skewer. If it comes out clean and dry then the cake is cooked.
- For the syrup: Combine the orange liquid and honey in a small saucepan. Bring to boil then turn to simmer and cook down until reduced by half and thickened.
- Combine orange honey syrup with toasted almonds and spread evenly over the cake.
- Serve with a dollop of cold mascarpone cream or vegan yoghurt.
