Flourless Orange Cake
By Lee Jackson ↣ Published on: November 12, 2021
This super moist orange cake is one you’ll return to again and again. Soft, juicy and intensely orange, it uses whole boiled oranges to build a concentrated citrus flavour and a unique, tender texture.
This recipe is inspired by Claudia Roden’s classic orange and almond cake. The cake is flourless, densely moist and packed with orange flavour because the recipe uses two whole boiled oranges — peel, pith and all. The result is a cake with a pronounced citrus character and a fine, almost pudding-like crumb.
At first the idea of boiling whole oranges seemed odd, but the mellowing that happens during simmering gives the cake a deep orange aroma and a pleasant, subtle bitterness that balances the sweetness.
What’s ahead?
What is a flourless cake?
Flourless cakes are made without wheat flour. Instead they rely on ground nuts or alternative flours — almond meal, rice, buckwheat or cornmeal — which gives a different texture and naturally gluten-free options for those avoiding wheat. The almond meal in this recipe gives richness and structure without the need for wheat flour.
Why this cake works
Intense orange flavour: Using the whole boiled orange — peel included — delivers a vivid citrus aroma and a gentle bitter note from the peel that balances the sweetness.
Moist, luxurious texture: The almond meal and whole eggs create a dense yet tender crumb. The cake is rich without feeling heavy, with a moistness that keeps it satisfying for days.
Stuff you’ll need
The ingredient list is short and straightforward.
- Oranges: two medium oranges (Valencia or navel work well).
- Almond meal: also called almond flour; it gives the cake its nutty body.
- Sugar: for sweetness and balance.
- Baking powder: a small amount to lift the cake slightly.
- Almond extract: optional, but it enhances the nutty orange flavour.
- Eggs: beaten eggs bind the batter and give structure — this recipe uses six.
Step by Step
There are just a few stages: boiling the oranges, pureeing, mixing and baking. Nothing technical — just patient simmering and a simple assembly.
- Step 1 – Simmer the whole oranges gently for 40 minutes, discard the water, add fresh water and simmer for another 40 minutes. Let the oranges cool completely, then puree them in a blender or food processor.
- Step 2 – In a large bowl combine the orange puree with beaten eggs, almond meal, sugar, baking powder and almond extract. Stir until smooth and evenly mixed.
- Step 3 – Bake at 170ºC / 340ºF for 45–60 minutes, or until a skewer inserted into the centre comes out clean.
- Step 4 – Allow the cake to cool in the tin for about 20 minutes, then remove and cool completely on a wire rack. Dust with icing sugar before serving.
Serving and storing suggestions
This cake is excellent at room temperature or chilled. Serve with whipped cream, mascarpone or crème fraîche lightly flavored with honey, lemon and a drop of almond extract for a lovely contrast.
- Storage: Keep covered at room temperature for a few days or refrigerated for up to a week.
- Freezing: Because the cake is very moist, freezing can sometimes make it soggy when thawed, so I generally avoid freezing it.
Ready to get cooking?
If you enjoy simple but flavorful baking, this cake is a reliable go-to. It’s easy to make, stores well for several days, and offers a concentrated orange taste that’s both bright and slightly bitter from the peel — a combination many find irresistible.
I’ve recommended this cake to friends often; it’s forgiving, distinctive and consistently satisfying.
Any Questions? (FAQ)
If you have a question about this flourless orange cake, leave a comment and I’ll reply.
Why is my orange cake bitter?
A mild bitterness comes from the orange peel. Boiling the oranges (and replacing the water partway) reduces the bitterness, but a subtle bitter note remains and helps balance the sweetness.
Is flourless orange cake gluten free?
Yes. Using almond meal instead of wheat flour makes this recipe gluten-free.
More sweet recipes
If you like this flourless orange cake, try other simple European and Mediterranean desserts for similar textures and flavours.
- Italian Ricotta Pie (Torta Di Ricotta)
- Turkish Lime Yoghurt Cake
Flourless Orange Cake
Rate this recipe
Ingredients
- 2 oranges (approx 450-500g / 1 lb)
- 3 cups almond meal (almond flour)
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp almond extract
- 6 large eggs (beaten)
Instructions
-
Preheat the oven to 170ºC / 340ºF.
-
Lightly oil a 23cm / 9″ springform tin and line the base and sides with baking parchment.
-
Bring about 2 litres / 2.5 qt of water to a boil in a large pan. Add the whole oranges and simmer gently for 40 minutes. Drain and replace with fresh water, then simmer a further 40 minutes. Drain and let the oranges cool for about 30 minutes.
-
Puree the cooled oranges in a blender or with an immersion blender until smooth.
-
In a large bowl stir together the orange puree, beaten eggs, almond meal, sugar, baking powder and almond extract until combined.
-
Pour the batter into the prepared tin and bake for 45–60 minutes, or until a skewer inserted in the centre comes out clean.
-
Cool the cake in the tin for 20 minutes so it shrinks slightly away from the sides, then remove the parchment and turn the cake out onto a wire rack to cool completely.
-
When completely cool, dust with icing sugar and serve.
-
Store lightly covered in the fridge for up to a week.
Nutrition
This post may include affiliate links and could generate a commission based on your activity. Affiliations do not affect the recipe or its instructions.