I can sense some early signs of the spring in the air here in Sydney, and the past couple of days have been so sunny and beautiful. As the rays of the afternoon sun were filtering through my Venetian blinds , and I was snapping photos of the flourless orange cake I had just baked, I couldn't have felt happier. Sometimes it's the small things that matter :-)This is a super easy cake to make, and you can make it totally gluten free by using gluten free baking powder. It's my first flourless cake I've made, but I have my eyes fixed up on the recipe of Tetsuya's flourless chocolate cake, so I'll be making that one very soon, I'm sure.
In the mean while, here's the simple recipe for this moist and tasty flourless orange cake.
Flourless Orange Cake
(Recipe from taste.com.au)
2 oranges
3 eggs
215g caster sugar
300g almond meal
1 tsp baking powder
Wash the oranges, place them in a large saucepan and cover with water. Bring to boil and simmer for 15 minutes. Drain, then return to pan, cover with water and bring to boil. Let simmer another 15 minutes. Drain and coarse chop the orange discarding any seeds.
Place the oranges in the bowl of a food processor and process until smooth.
Whisk the eggs and the sugar until thick and pale. Add the orange, almond meal and baking powder and fold until just combined. Pour into a greased, 22cm round pan and bake in 170C for about 50 minutes or until skewer inserted comes out clean.
Place the soft oranges in a food processor
Process until smooth
Batter ready to be poured into a pan
Serve with pure icing sugar and decorate with orange rind
This cake looks absolutely lovely! I love flourless cakes and I am bookmarking this recipe.
ReplyDeleteAmazing!! I've never expected whole oranges in a cake like that! Genius!! Looks delicious!
ReplyDeleteWould you mind checking out my blog? :D http://ajscookingsecrets.blogspot.com/
That looks so pretty and I am bookmarking this. Congratulations on being foodgawked. Looking forward to connect with you. Bon Appetit!!!
ReplyDeleteMy mum has a recipe similar to this & boy it's delicious.
ReplyDeleteIt's so moist & the orange flavor is pretty intense!
Your cake looks lovely Maria! I love oranges and the best ones are eaten in the summer heat and juice is dripping every where. This would be so nice with a cup tea! yummy!
ReplyDeleteThis looks delicious. Have always loved the idea of using a whole orange in cakes (waste not, want not!) and keep meaning to make a version of this flourless orange cake. Must get to this soon!
ReplyDeleteCan you save me a slice? ;-)
ReplyDeleteI was thinking the same thing this morning - that spring was definitely around the corner! I can't wait! And lovely dessert - my aunt makes something similar but she serves it with cream.
ReplyDeleteThis looks so super easy and so tasty with a great cup of tea!
ReplyDeleteWell done! Now I'm hungry...! =)
ReplyDeletethat looks delicious! i love flourless anything!
ReplyDeleteOoohhh, I love the look and sound of this! Interesting to see that there's no added fat and intrigued by the use of the whole oranges - peel and all.
ReplyDeleteit's totally gluten free! yay!
ReplyDeleteLOVE this style of cake! I have 11.30-itis and could go a slice right now
ReplyDeleteOhh am yet to try and make a flourless cake, intrigues me that cakes can be flourless so keen to try my hand at making one.
ReplyDeleteThis looks divine! I love that its flourless. I am definitely going to have to make this.
ReplyDeleteYummy, thanks for sharing!
ReplyDeleteA fabulous cake! It must be exhaliratingly fragrant!
ReplyDeleteCheers,
Rosa
Thanks for posting this, Maria. It looked so good, I had to give it a try. I didn't have that much luck though...
ReplyDeleteThe cake came out moist.. but too moist I'd say :( It held together well, but tasted like marzipan. I followed your recipe to the T. I'm not sure what could have gone wrong, do you have any thoughts?
Also, I noticed that my cake came out a lot darker in color compared to yours, with brown specks from the almond skin in the almond meal. Did you use meal from blanched almonds?
Thanks!
KP
I'm sorry to hear that KP! Hmm, I'm not sure what could've gone wrong, maybe size of the eggs you used was smaller than mine? Maybe your oranges were bigger and juicier? I used shop bought almond meal so I didn't ground skinned almonds myself. The shop bought one doesn't specify it's blanched almonds, but it's certainly very pail in colour with not much noticeable traces of the almond skin.
ReplyDeleteI hope this might help and you have better luck with the recipe next time!
Maria
x
Thanks Maria. It might have been my eggs, since I used large, not XL. Or maybe it had too much liquid, since the texture was quite wet.
ReplyDeleteI'll give it a second try sometime. Your picture still looks very appealing.
Cheers,
KP
Maria! I have to try this soon-it's gluten free. That's nice. Plus, I keep meaning to buy some almond four...
ReplyDeletep.s. So you guys are entering Spring now? I guess that means we're at opposite ends of the planet (smile).
p.s.s. Your photos are awesome!
Maria! being a gluten allergic i am so happy i found your recipe. i baked it and nothing left after 20 min my friends came over!! it's an absolute winner! :)
ReplyDelete@Stella: you can make the almond flour yourself by just simply putting raw almonds in a blender. it takes about 45 sec!!
Thank you so much for your comment!
ReplyDeleteGabriella: I'm very excited! There's nothing I love more than hearing someone has tried my recipes!
Maria
x
As I look more of your post, you really inspire me with your blogs that post great foods. They all look tempting and yummy!
ReplyDeletekosher
This reminds me of a Passover cake I had read about; will try it it looks fantastic!
ReplyDeletewhat do you do with the orange water (water you cooked the (organic) oranges in) - pour it away? wouldn't that be a pity..? any ideas what i could with it? thx!
ReplyDeleteI put the water in the fridge, then when I want a cup of tea, I just boil the orange water and put my tea bag in. It's yummy!
DeleteZenzi: You could definitely use it to make something, like sorbet maybe?
ReplyDeletei love using almond flour, they are wonderful
ReplyDeleteOk - I am baking this today! away to shop for oranges. Thanks for the Recipe. I will grind the almonds myself and see how it turns out :)
ReplyDeleteHe publicado este post en Mis Favoritas de esta semana, si quieres verlo está en:
ReplyDeletehttp://blocderecetas.blogspot.com/2011/07/mis-favoritas-semana-27-2011.html
Espero que te guste!
Having ground the almonds (with skin) the cake came out just as promised but a little darker. Also added a tablespoon of poppyseeds. Not a crumb left an hour later! Thanks for a great recipe.
ReplyDeleteCould you tell me please what Caster sugar is?This looks soooo good.My email is charismaa_2011@yahoo.com.Thanks!
ReplyDeleteMade this last night. So good! Used almond flour and C&H Baker's Sugar. It turned out perfectly. Thanks so much!
ReplyDeletehey Maria
ReplyDeletei just made it and im speachless its so yummie
thanx for shareing
take care
Karima
wow!i cannot believe that this cake will taste soooo good.It only doesn't look so good bt it taste superb.So simple to make too.Thanks for sharing.
ReplyDeletesuman
Amazing cake! Thanks for sharing! One question though: why do you boil the oranges? Seems like all of the lovely flavor from the juice and the zest will be greatly lessened by boiling and draining (not to mention the nutritional value that can be retained!).
ReplyDeleteI'm not really sure why you boil the oranges first (perhaps to make them softer and sweeter).
DeleteAll sounds wonderful but I have a nut allergy and cannot have the almond meal. Can this be made with a substitution for that and, if so, what would that substitution be and how much? I am new to flourless and gluten free but am finding an awful lot of recipes use the almond meal and I just don't know what to substitute for it and not sacrifice the quality of the product. Thanks.
ReplyDeleteHi, I'm sorry I don't know what to use instead of almond meal. I'm not an expert in gluten-free baking so I'm not quite sure what you could use to get a similar result.
DeleteI have used Brown rice flour, tapioca flour and protein powder with this recipe: it all works well.
DeleteHi
ReplyDeleteMay I ask if the texture is a bit moist like bread pudding? If I am making it into cupcakes, may I know how long should I bake them? Thanks.
It is slightly moist, but more like a cake than a pudding. I am not sure about the baking time if you make cupcakes (nor am I sure it will work), so best just to test after 20-30 minutes.
DeleteI have been making this cake for a few years and it's one of my favorite recipe, but I came on with some adjustments :
ReplyDelete-I add some chocolate chip in it and reduce the sugar
- I replace half of the almonds with Brown rice flour to reduce the fat a little, and it is just as good this way.
- I add a little almond extract
Awesome recipe
I made this the other day and it is incredible! I was thinking making it with whole limes or lemons of the same weight equivalent would be worth trying.
ReplyDeleteI'd really like to try this recipe, but I was wondering if I could substitute the sugar with honey? I'm not keen on artificial sweeteners, but I'm also worried that the honey might affect the moisture (i.e. too much) or dominate the flavour. Any ideas?
ReplyDeleteI'm sorry I haven't tried this with honey, so I can't give a definite answer whether it'll work or not. Sorry!
DeleteNo worries I just halved the amount of sugar & it turned out really well! Thank you
DeleteI would like no know why the oranges were boiled. If it is because of the bitterness, you just have to remove the white line that comes on top of each orange when you fourth them.
ReplyDeleteI have made several cakes with whole oranges and they never turn out bitter.
I made this recipe without boiling the oranges and was superb!
When you say the cake is "moist", does it mean the cake is like pound cake? or is it moist/dense like brownies.
Thank you, love your blog.
My family absolutely loves this light and moist cake! This is a staple in my home. I've tried doing a variation on the recipe, but I get best results when I stick to the recipe. Thanks for sharing it with us.
ReplyDelete