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Flourless orange cake

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An exceptionally moist flourless orange cake made with whole cooked oranges and ground almonds for intense citrus flavor and a tender, slightly dense crumb. Its subtle nuttiness and gentle bittersweet orange character make it an elegant naturally gluten-free dessert when prepared with certified gluten-free ingredients.

Ingredients

  • Whole oranges
  • Large eggs
  • Granulated sugar
  • Almond flour or finely ground almonds
  • Baking powder
  • Vanilla extract
  • Fine salt
  • Powdered sugar, optional for serving
  • Fresh orange slices, optional for serving
  • Orange zest, optional for serving
  • Crème fraîche or Greek yogurt, optional for serving
  • Sliced or toasted almonds, optional for serving

Instructions

  1. Place the whole oranges in a saucepan and cover generously with water. Bring to a boil, reduce to a gentle simmer, and cook for 1½ to 2 hours, or until the oranges are completely tender.
  2. Drain the oranges and let them cool enough to handle. Cut them open, remove any seeds, and retain the peel, flesh, and juice.
  3. Transfer the cooked oranges to a food processor or blender and process until relatively smooth. Allow the orange purée to cool completely.
  4. Preheat the oven to 350°F (175°C). Grease an 8-inch or 9-inch springform or round cake pan and line the bottom with parchment paper. Lightly grease the parchment and sides.
  5. Beat the eggs and granulated sugar until pale, slightly thickened, and airy. Add the vanilla extract and cooled orange purée and gently mix until evenly incorporated.
  6. Combine the almond flour, baking powder, and salt in a separate bowl. Fold the dry ingredients into the orange mixture just until evenly combined.
  7. Pour the batter into the prepared pan and smooth the surface. Bake for 50 to 60 minutes, until the top is golden brown and a skewer inserted into the center comes out mostly clean. If the surface browns too quickly, loosely cover it with foil for the remainder of the baking time.
  8. Let the cake cool in the pan for about 20 minutes before carefully releasing the sides. Allow it to cool completely before transferring or slicing.
  9. Dust the cooled cake with optional powdered sugar and decorate with toasted sliced almonds, fresh orange slices, or orange zest. Serve at room temperature with optional crème fraîche or thick Greek yogurt.

Notes

  • Cooking the whole oranges softens the peel and mellows its bitterness while preserving concentrated citrus flavor.
  • The cooked orange purée can be prepared in advance and refrigerated until needed.
  • This cake naturally has a moist, slightly dense crumb and firms considerably as it cools.
  • For a gluten-free diet, confirm that ingredients such as baking powder and ground almonds are specifically labeled gluten-free and suitable for your needs.
  • For a chocolate-orange variation, add unsweetened cocoa powder or finely chopped dark chocolate to the batter.
  • For extra almond flavor, add a small amount of almond extract and top the cake with sliced almonds before baking.
  • Cinnamon, cardamom, or ground ginger can be added for a warmly spiced variation.
  • Mandarins or clementines can replace the oranges when adjusted to provide a similar quantity of cooked citrus purée.
  • Store covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days.
  • Individual slices can be wrapped tightly and frozen for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/flourless-orange-cake/