Prep 15 mins
Cook 1 hr 30 mins
Great dessert cake made with Cointreau. Serve with fruit and cream, if desired.
Make and share this Flourless Orange and Almond Cake recipe from Food.com.
- Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water.
- Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft.
- Preheat oven to 350F degrees.
- Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base.
- Cut each of the oranges into quarters. Set aside to cool.
- Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.
- Add the ground almonds, sugar, baking powder, vanilla, and Cointreau. Process (pulse) until all of the ingredients are combined.
- Add the egg and process again until just combined. Be careful not to overprocess.
- Pour the orange mixture into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan.
- Allow to cool completely in the pan. Dust with confectioners' sugar to serve.
I made this recipe exactly as written and quite frankly this cake did not do anything for me - I thought it was a little bland and I did not like the texture at all. That said - I am giving it four stars because I took it to work to get rid of it and everyone at work really liked it.
Beautiful cake that was easy to make. I followed the recipe exactly. Wonderful orange flavour in a gluten free cake. Everyone at work loved their morning tea. Will definitely make this one again. Thanks for sharing this winner.
Used 2 medium oranges from my mom's garden, 3/4 c sugar and only 4 eggs. Nice, moist texture and wonderful fresh orange flavor. Almost like a pudding cake. Next time I plan on adding choc chips and I will reduce the sugar to 1/2 c as it was quite sweet for me. Served with unsweetened cream. To keep oranges submerged, I placed a steel steamer(the fan type) over the oranges. I added water as it reduced a couple of times. The kitchen smelled heavenly from both the simmering oranges and the cake baking. Thank you for a wonderful recipe without the unhealthy white flour!