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Orange Almond Cake (Gluten Free)

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“I have tried many citrus cakes and finally found one that is awesome in texture and flavour. This is the most amazing, simple, foolproof cake. I have made it many, many times, and it has never failed. Sometimes I use lemons, or limes and weigh them to ensure they equal the orange volume/weights. I used it as a gluten free option at our daughter's wedding along with her wedding cake. ENJOY!!! Kiwi Trish”
READY IN:
17mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a pot of water to the boil, add the oranges, cover and simmer for one hour.
  2. Stain off the water. Cool the oranges. If you are in a hurry, I suggest you partly cool them -- (this will still work).
  3. While they are cooling, food process the sugar with the eggs until the sugar is dissolved and pour into a bowl.
  4. Cut the oranges in half and de-seed them and put the oranges (with peel and pith) into a food processor and pulp until reasonably smooth.
  5. Pour the pulp into the sugar/egg mix and add the almond meal. Gently mix together.
  6. Pour mix into baking paper lined 24 - 26cm springform tin and bake for 50 - 60 minutes at 185°C.
  7. Serve with creme fraiche, whipped cream, or vanilla ice-cream -- makes an awesome dessert. You could drizzle a little citrus liqueur around the plate.
  8. Added thoughts -- This cake DOES NOT need any syrup poured over it.
  9. NB.Simply double this recipe to get two large cakes. It is just as successful.
  10. Occasionally, I will add a slurp of Grand Marnier, Contreau, or Galliano; however, try it plain initially.

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