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Flourless orange cake recipe
Flourless orange cake recipe
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Flourless orange cake made from boiled oranges, a tender and citrusy delight from Claudia Roden's famous Middle Eastern cookbook. Quick to whip up, gluten-free, dairy-free, and bursting with sweet orange flavor. Perfect for dessert or tea time. Key ingredients: Oranges, eggs, caster sugar, baking powder, ground almonds. No flour needed for this moist and flavorful cake. Simply boil oranges, blend, mix with other ingredients, and bake for a delicious treat suitable for celiacs. A crowd-pleaser with a jam-like texture and intense citrus taste.
Ingredients:
  • Melted salted butter, to grease
  • 2 oranges
  • 3 eggs
  • 215g (1 cup) caster sugar
  • 300g (3 cups) almond meal
  • 4.00 gm gluten-free baking powder
  • 1 orange
  • 155g (3/4 cup) caster sugar
Instructions:
  • Preheat oven to 170°C. Brush a 22cm round springform pan with melted butter and line the base with non-stick baking paper.
  • **Revised Version:** In a saucepan, submerge the oranges in cold water and bring to a boil over medium heat. Simmer for 15 minutes until tender. Drain and repeat the process to reduce bitterness. Refresh under cold water, chop oranges coarsely, and remove any seeds.
  • Add the orange to the food processor bowl and blend until smooth.
  • Whip eggs and sugar in a bowl with an electric beater until thick and pale. Gently fold in orange, almond meal, and baking powder until just combined, then pour into prepared pan.
  • Bake for 1 hour or until a skewer inserted into the center comes out clean. Allow to cool for 15 minutes.
  • Prepare the orange syrup by zesting the orange or using a vegetable peeler to remove the rind, making sure to remove the white pith. Cut the rind into thin strips and juice the orange.
  • Boil rind in water until soft. Drain and combine with orange juice and sugar in the saucepan. Cook over low heat, stirring, until sugar dissolves and syrup thickens.
  • Transfer the cake onto a serving plate. Lightly prick the top with a skewer, then generously spoon over the syrup. Slice into wedges before serving.

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