Orange Almond Cake
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 10 slices
This flourless orange almond cake is quick and easy, the polar opposite of dry, and will wake up your taste buds. Who needs wheat when you can make such a gorgeous cake without it?
- 2 medium oranges
- 6 eggs
- 250 g (1¼ cups) caster (superfine) sugar
- 1 teaspoon natural vanilla extract
- 250 g (2 cups) ground almonds (almond meal/flour)
- Pinch salt
- 1/3 teaspoon bicarbonate of soda
- 2/3 teaspoon cream of tartar*
- 2 handfuls of flaked almonds
- Icing sugar (for dusting)
Pre-heat the oven to 190°C.
Grease and line a 20cm, deep-sided cake tin.
Zest the oranges into a large bowl.
Peel the oranges, and place the flesh into a blender** (discarding the pips and pith). Blend until you have a smooth consistency.
Add the eggs, sugar and vanilla to the orange zest and whisk until the sugar has dissolved into the egg mixture. Add the orange pulp and whisk again.
Add the ground almonds, pinch of salt and raising agents and mix until all the ingredients are well combined. Pour the mixture into the lined tin and scatter over the flaked almonds.
Place in the oven and bake for about 40–50 minutes or until a skewer comes out clean. The cake should be golden on top.
Allow the cake to cool on a wire rack. Dust with icing sugar to serve.
*If you’re not wheat free you can replace the bicarbonate of soda and cream of tartar with 1 teaspoon of baking powder.
**You need to use a counter top blender or smoothie maker for this. An immersion blender or a food processor will not produce a fine enough pulp.
Calories: 290kcal (15%) | Carbohydrates: 33g (11%) | Protein: 8g (16%) | Fat: 15g (23%) | Saturated Fat: 1g (5%) | Cholesterol: 98mg (33%) | Sodium: 74mg (3%) | Potassium: 116mg (3%) | Fiber: 3g (12%) | Sugar: 28g (31%) | Vitamin A: 200IU (4%) | Vitamin C: 13.9mg (17%) | Calcium: 78mg (8%) | Iron: 1.4mg (8%)