Orange cake is a special treat, especially in winter when cakes with apples and pears dominate. Many recipes involve boiling the orange for an hour or so – the length of the process always puts me off.
This flourless orange cake recipe is simple and the cake is all done and ready to eat in less than 1 hour. In addition it’s gluten free and dairy free – great for people with Celiac disease and lactose intolerance.
Ingredients
- 3 eggs
- 170g (¾ cup, 6 oz) sugar
- 2 tablespoon vanilla sugar, bought or homemade.
- Juice and rind form 1 large organic orange,
- 300g (2¾-3 cup, 10 oz) ground almonds (almond meal)
Glaze (optional)
- 200g (7 oz) orange marmalade
- Juice and rind form 1 organic orange
Method
-
- Preheat the oven to 180 C (350 F)
- Separate the eggs and beat the eggwhite until soft peaks form.
- Add yolks, beat for a few more minutes. Beating the eggwhites first on its own speeds up the process.
- With the mixer on, gradually add sugar and vanilla sugar until the mixture is pale and all the sugar has been dissolved.
- Add juice and orange rind, mix briefly.
- Fold the almond meal carefully trough the batter.
- Pour the mixture into a 25 cm (10 in) round cake springform tin, lined with baking paper or greased and sprinkled with ground almonds – save some baking paper (see photo below). For a higher cake, choose a smaller tin. I used 28 cm (11 in) as I like thinner slices and the cake bakes quicker.
- Bake for 20 minutes. A tin smaller than 28 cm might need additional time.
- Run a knife around the edges and loosen the springform ring. Let the cake cool down slightly then transfer carefully onto the cooling rack or serving plate. Because there is no flour in the cake, it won’t be springy but rather soft and crumbly.
While the cake is baking, prepare the glaze:
- Warm the orange marmalade slightly.
- Add the orange juice and rind and incorporate well.
- Spread onto the slightly cooled cake.
The orange cake looks more attractive with the glaze, but I often skip it as it is bursting with flavour on its own.
Enjoy!
Is the orange rind zested, chopped or put through a food processor? and what size should it be when it’s done being chopped?
Hi Alison,
The orange rind is zested – the white pith doesn’t go into the cake. I usually zest the whole orange first using a citrus zester, then cut it up and squeeze the juice. The zester makes fine thin ribbons 1-2 millimeters wide.
Alternatively, use a fine grater or a sharp knife to produce finely chopped rind.
Hope this helps.