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Perfect Flourless Orange Cake

Perfect Flourless Orange Cake

  • Prep

    2 h 30 m
  • Cook

    1 h
  • Ready In

    4 h
Lucence

Lucence

A beautiful moist light cake with complex and full flavors of oranges and orange peel. Super easy to make, and people love it! Serve in wedges with a mound of whipped cream or ice cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
  2. Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
  3. In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
  4. Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

U3616234
44

U3616234

3/5/2006

Awesome !!! The difficult part for this recipes is S&D mission !! (search and destroy orange's seeds) If you did not remove it completely .. your cake will a bit bitter If you did not use stove top method , you can use microwave !!! just put oranges in microwave safe bowl - cover it, and set high for 30min (time might be 30-45min depend on size of orange and W. of microwave)

brandi
24

brandi

10/3/2012

I use a springform pan, and treat this a little more like a cheesecake by baking it in a 1" water bath. Also, after the oranges are cool enough to handle, I dissect them and remove as much of the seeds, strings and white pith that I can. That helps alleviate some of the bitterness.

Aussie Mum
21

Aussie Mum

1/12/2006

This was a first flourless cake for me and for a dinner party. To eliminate any bitterness I used thin skinned oranges and after cooking, topped and tailed them to remove the thicker parts of the skin. Also I measured 1 1/4cups of the pulp as there was too much and would have been bitter. It browned up in minutes so I quickly popped on some foil but didn't think to spray the foil with cooking oil so it stuck and tore the top off a perfectly cooked cake, DUH!!! The cake was as good as promised and our guests loved it, my girls, 14 and 11 thought it was "disgusting" as the texture if you're not used to it is wet and very different to flour based cakes. I won't make it again but if you like flourless, this would be a winner!

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