Flourless Orange and Almond Cake

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Great dessert cake made with Cointreau. Serve with fruit and cream, if desired.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Preheat oven to 350F degrees.
  4. 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.
  5. Cut each of the oranges into quarters. Set aside to cool.
  6. Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.
  7. Add the ground almonds, sugar, baking powder, vanilla, and Cointreau. Process (pulse) until all of the ingredients are combined.
  8. Add the egg and process again until just combined. Be careful not to overprocess.
  9. 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.
  10. Allow to cool completely in the pan. Dust with confectioners' sugar to serve.
Most Helpful

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.

anonymous January 11, 2011

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.

Heydarl August 07, 2009

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!

Loveblumes August 12, 2008

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