Flourless Orange and Almond Cake
"Great dessert cake made with Cointreau. Serve with fruit and cream, if desired."
photo by Dreamer in Ontario
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 oranges, washed well to remove any sprays and waxes
- 1 1⁄2 cups ground almonds
- 1 cup superfine sugar or 1 cup caster sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon Cointreau liqueur
- 6 eggs, lightly beaten
- confectioners' sugar, to dust (gluten-free if needed)
directions
- Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water.
- Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft.
- Preheat oven to 350F degrees.
- Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base.
- Cut each of the oranges into quarters. Set aside to cool.
- Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.
- Add the ground almonds, sugar, baking powder, vanilla, and Cointreau. Process (pulse) until all of the ingredients are combined.
- Add the egg and process again until just combined. Be careful not to overprocess.
- Pour the orange mixture into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan.
- Allow to cool completely in the pan. Dust with confectioners' sugar to serve.
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Reviews
-
Omg so delicious! Thank you! I followed the recipe with a couple changes. I added quarter teaspoon salt because salt amplifies the flavor. And I added a quarter cup of dark chocolate chips. Then I drizzled a little dark chocolate on top. I have always loved the combination of orange and dark chocolate! Also, I only had a 10 inch round springform pan which made it cook perfectly in the 50 minutes! Not dried out, not soggy. It is a perfectly flavorful and moist cake. -
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Great easy recipe to follow however less eggs required. My cake was more like a pudding...BUT TASTED GREAT -
I made this recipe exactly as written and quite frankly this cake did not do anything for me - I thought it was a little bland and I did not like the texture at all. That said - I am giving it four stars because I took it to work to get rid of it and everyone at work really liked it. -
Beautiful cake that was easy to make. I followed the recipe exactly. Wonderful orange flavour in a gluten free cake. Everyone at work loved their morning tea. Will definitely make this one again. Thanks for sharing this winner. -
Used 2 medium oranges from my mom's garden, 3/4 c sugar and only 4 eggs. Nice, moist texture and wonderful fresh orange flavor. Almost like a pudding cake. Next time I plan on adding choc chips and I will reduce the sugar to 1/2 c as it was quite sweet for me. Served with unsweetened cream. To keep oranges submerged, I placed a steel steamer(the fan type) over the oranges. I added water as it reduced a couple of times. The kitchen smelled heavenly from both the simmering oranges and the cake baking. Thank you for a wonderful recipe without the unhealthy white flour!
see 4 more reviews
Tweaks
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Awesome cake! Definitely flavorful enough to not need anything else. The whole orange trick is really neat. baked it an extra 15 minutes because the center was still really moist with a toothpick. Like the others, one of my oranges was really big, so that's probably why. I almost had enough batter to split between too cake pans, but got it all into one instead. It's still really moist even though I cooked it so long. The top and bottom formed a denser tasty crust. I added Frangelico instead of Cointreau, but the orange is so strong I don't really notice the Frangelico flavor. I will use Cointreau next time. DH loves this too, and he's pickier than me about stuff. The fact it's healthy is a total bonus especially since he hates it when I bake tasty sweets that he wants to devour :). You'd never guess there wasn't flour in this.
RECIPE SUBMITTED BY
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1. I taught myself how to cook out of self-defense.
(Mom hated cooking, and her "specialty" was "Liver and Onions")
2. I love to cook.
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35. Okay, so I have more than thirty things...never was much good with numbers!
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