Orange Almond Cake (Gluten Free)

Total Time
Prep 15 mins
Cook 2 mins

I have tried many citrus cakes and finally found one that is awesome in texture and flavour. This is the most amazing, simple, foolproof cake. I have made it many, many times, and it has never failed. Sometimes I use lemons, or limes and weigh them to ensure they equal the orange volume/weights. I used it as a gluten free option at our daughter's wedding along with her wedding cake. ENJOY!!! Kiwi Trish


  1. Bring a pot of water to the boil, add the oranges, cover and simmer for one hour.
  2. Stain off the water. Cool the oranges. If you are in a hurry, I suggest you partly cool them -- (this will still work).
  3. While they are cooling, food process the sugar with the eggs until the sugar is dissolved and pour into a bowl.
  4. Cut the oranges in half and de-seed them and put the oranges (with peel and pith) into a food processor and pulp until reasonably smooth.
  5. Pour the pulp into the sugar/egg mix and add the almond meal. Gently mix together.
  6. Pour mix into baking paper lined 24 - 26cm springform tin and bake for 50 - 60 minutes at 185°C.
  7. Serve with creme fraiche, whipped cream, or vanilla ice-cream -- makes an awesome dessert. You could drizzle a little citrus liqueur around the plate.
  8. Added thoughts -- This cake DOES NOT need any syrup poured over it.
  9. NB.Simply double this recipe to get two large cakes. It is just as successful.
  10. Occasionally, I will add a slurp of Grand Marnier, Contreau, or Galliano; however, try it plain initially.
Most Helpful

Love this Cake! hard to find a GF, Dairy Free - and it is super easy. I cut the sugar in half and it was still great. Here was my US conversion for the amounts...
3 oranges, 1-1/3 C sugar, 4-1/2 C almond meal, 6 eggs
Used the oven at 350 or 375 degrees

philbarth September 24, 2011

I have made this numerous times for a friend that is gluten-intolerant and have taken it to a couple brunches and everyone loves it!! One thing, you really don't have to let the oranges cool before you process them, it still works when they are hot. Also you can use any combination of citrus fruit that weighs up to one pound...I like a mix of lemon and tangerene, very good. Also the cake turns out well if you just dump all of the ingrediants into the processor all at once (or process the fruit and add the other ingredents; I think in any order you put them in it still works) Such an easy cake

ranagirl October 23, 2006

Wonderful,,,moist tasty and so simple to make. The only changes I made were to use a combination of oranges and lemons, and I was also slightly worried by the high sugar content so, just to clear my conscious, I half and halved using 250g of Splenda and 250g of the sugar.
Next time I might try adding toasted almonds and some freshly grated orange zest. Thank you for a really tasty recipe.

WicklewoodWench October 13, 2010