This Flourless Orange and Almond Cake is a delightful treat, perfect for your next tea time. You’ll love its moist texture, vibrant citrus flavor, and how surprisingly simple it is to prepare.
Key Ingredients & Substitutions:
- Oranges: Use fresh, unwaxed oranges for the best flavor. No substitutes recommended for this recipe.
- Almond Meal/Flour: Essential for the flourless aspect. Do not substitute with other flours.
- Eggs: Provide structure and richness. No substitutes.
- Sugar: Granulated sugar works perfectly. You can reduce slightly if you prefer less sweetness.
Ingredients:
Main:
- 2 medium oranges (about 350-400g total)
- 6 large eggs
- 1 cup (200g) granulated sugar
- 2 ½ cups (250g) almond meal/flour
- 1 teaspoon baking powder
Optional (for glaze/decoration):
- ½ cup (60g) powdered sugar
- 1-2 tablespoons orange juice
- Orange zest, for garnish
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Servings: 8-10
- Calories per Serving: Approximately 350-400 kcal (depending on slice size and optional glaze)
- Tools Needed: 8-inch round springform pan, blender or food processor, large mixing bowl
Step-by-Step Instructions:
1. Prepare the Oranges
Wash the oranges thoroughly. Place them whole in a pot, cover with cold water, and bring to a boil. Simmer for 1.5 to 2 hours, or until very soft.
2. Process the Oranges
Drain the softened oranges and let them cool slightly. Cut them in half and remove any seeds. Place the entire cooked oranges (peel and all) into a food processor or blender and process until you have a smooth purée.
3. Mix Wet Ingredients
In a large bowl, whisk the eggs and sugar together until light and fluffy. This creates a good base for your tea time cake.
4. Combine Dry Ingredients
In a separate bowl, whisk together the almond meal and baking powder. Ensure there are no lumps.
5. Fold in Orange Puree
Add the orange purée to the egg and sugar mixture. Mix well until everything is fully incorporated.
6. Combine All Ingredients
Gradually fold the dry ingredients into the wet mixture. Mix until just combined; do not overmix.
7. Bake the Cake
Pour the batter into a greased and floured (or lined with parchment paper) 8-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a skewer inserted into the center comes out clean.
8. Cool and Glaze (Optional)
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. For an optional glaze, whisk powdered sugar with orange juice until smooth and drizzle over the cooled cake. Garnish with orange zest if desired. This cake is one of those perfect cake recipes for tea time, especially with the citrus notes!
Variation Ideas:
- Lemon-Lime Twist: Replace one orange with a lemon and one with a lime for a more tart flavor.
- Chocolate Drizzle: Melt dark chocolate and drizzle over the cooled cake for a richer touch.
- Spice It Up: Add ½ teaspoon of ground cardamom or cinnamon to the batter for a warm spice note.
Storage Instructions:
Store your Flourless Orange and Almond Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. It’s best served at room temperature, so let it sit out for a bit if refrigerated.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
Yes, this cake actually tastes even better the next day as the flavors meld. It’s a great option for cake recipes for tea time prep.
Why did my cake sink in the middle?
This can happen if the cake was underbaked, or if the oven door was opened too early during baking. Make sure it’s fully cooked.
Can I freeze this cake?
Yes, you can freeze individual slices or the whole cake (unglazed) for up to 1 month. Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight.
Do I have to use a springform pan?
While convenient, you can use a regular 8-inch round cake pan. Just make sure to line the bottom with parchment paper and grease the sides well for easy removal.
My oranges are very bitter after boiling, is that normal?
Some oranges are naturally more bitter. The long boiling process helps reduce bitterness, but a slight bitterness can complement the sweetness of the cake. Ensure you remove all seeds, as they contribute to bitterness.
Can I use pre-made almond flour instead of almond meal?
Yes, almond flour and almond meal are largely interchangeable for this recipe. Almond flour is typically finer ground, resulting in a slightly smoother texture.