This gluten free orange and almond cake is moist and flavorful and ideal for those following a gluten free diet. It is made with whole oranges that have been simmered for two hours to remove the bitterness from the peel and has no added fats aside from the eggs.
The recipe is adapted from the Claudia Roden Orange and Almond cake recipe published in the New York Times in 1987.
I must confess that I changed the preparation method indicated in the original recipe. I used a stand beater to beat the eggs and the sugar until it was light and frothy and then added the orange puree and dry ingredients. It resulted in a very light textured cake.
Almond flour does not have the structure to hold on to the rise of the eggs so you may find that there is some subsidence when the cake is cooling. Do not be alarmed! For added body you may want to add a teaspoon of psyllium husk to add some structure although I have not tested that.
Orange and almond cake for one
Orange and almond cake family size
If you have no gluten intolerances then why not try out this Best Glazed Orange bundt cake recipe made with butter and wheat cake flour? You can make this orange and almond cake sugar free by using sugar substitutes like Swerve or Stevia products instead of refined sugar, although I have not tried that.
Gluten free Orange and Almond cake
Ingredients
- 500 grams oranges approximately 2 large
- 250 grams almond flour or almond meal
- 6.25 ml baking powder approximately 1 1/4 teaspoon
- pinch salt
- 6 eggs large
- 250 grams fine granulated sugar
- 5 ml vanilla extract approximately 1 teaspoon
- 30 ml Flaked or slivered almonds
Instructions
- Wash the whole fruit and place in a large pot without peeling.
- Cover with water and bring to the boil, boiling for two hours. Check the water level after an hour and top up if necessary.
- Remove the fruit and leave to cool to room temperature.
- When the fruits are cooled puree them until fine. This can be done ahead of time.
- Pre-heat the oven to 190 degrees Celcius or 170 fan / 375 F / Gas mark 5.
- Grease and flour a 20 cm baking round springform cake tin or two loaf tins.
- Sift the almond flour, salt and baking powder in a bowl and set aside.
- Place the eggs and sugar in the bowl of a stand mixer and beat until the eggs have increased in volume and are light in color, about 5 minutes.
- Add the vanilla extract and citrus fruit puree and beat until combined.
- Add the dry ingredients until all are combined.
- Spoon the mixture into the cake pan and tap on the counter twice to remove any air bubbles.
- Scatter over the slivered almonds and press into the surface lightly to ensure they stick.
- Bake on a lower shelf for 50-60 minutes or until a skewer comes out clean. Check after 50 mins.
- Loaves may require a shorter baking time so check after 40 mins.
- If the cake seems to be browning too quickly cover with a sheet of parchment paper.
Notes
Nutrition
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
If you liked the recipe above please consider rating the recipe and leaving a comment below. Also keep in touch on Facebook, Twitter, Pinterest and Instagram for more updates.
Don’t forget to share the recipe with your family and friends and #tantalisemytastebuds if you share one of my recipes that you made on Instagram!
Want more? To get new recipes delivered straight to your inbox, join our club and subscribe to Tantalise My Taste Buds.
2 Comments
Find My Rice
September 17, 2015 at 5:39 amThis cake looks amazing and so flavorful. Love it! Thank for sharing this recipe! 😀
– Regine
Razena
September 17, 2015 at 11:27 amThanks Regine, it was very moist and delicious.