Orange Almond Cake (gluten free)

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orange almond cake quirky cooking

Orange Almond Cake 

I’m not sure what I love most about this cake – the delightful smell that permeates the whole house while it cooks, or the soft, moist texture, or the tangy-sweet orange flavour! 

I don’t bother to boil the oranges for the ‘Boiled Orange and Almond’ cake in the Thermomix Everyday Cookbook – why bother boiling oranges for 40 minutes when it’s fresher tasting and just as yummy this way? Not to mention MUCH quicker!! I also add a few more ‘tweaks’ along the way to reduce the sugar, and make it a healthier version of the original.

This is a cake that everyone will enjoy, whether they’re used to eating gluten free or not. It is also dairy free and naturally sweetened. You can use two oranges, or an orange and a lime, orange and lemon… whatever combination you like. If you use lemon-lime, you will need to increase the Rapadura and/or stevia a little.

Flourless Orange Almond Cake
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Ingredients
  1. 250g (8.8 oz) raw almonds, skin on
  2. 2 oranges, preferably organic (or 1 orange, 1 lime/lemon) washed, thick ends sliced off, quartered and de-seeded (no need to peel)
  3. 6 eggs
  4. 100g Rapadura or coconut sugar
  5. 1/2 tsp green stevia powder (can be omitted and sugar adjusted to taste)
  6. 1 tsp ground lemon myrtle (optional)
  7. 1 tsp baking powder
  8. Syrup
  9. juice or one orange or lemon
  10. 30g Rapadura or coconut sugar (60g for lemon syrup), and
Instructions
  1. Grind almonds in Thermomix for 10 sec/speed 8.
  2. Add oranges (limes/lemons) and blend another 20 sec/speed 8.
  3. Add eggs, sugar, stevia and lemon myrtle, and mix 30 secs/speed 5.
  4. Mix in baking powder just until combined, 5 sec/speed 5.
  5. Pour mixture intoย a large, lined, rectangular baking dish, or two 20cm round cake tins, or you could use some mini Bundt tins like I did.
  6. Bake at 190 degrees C (370 degrees F) for about 30 mins, until browned and knife inserted comes out clean.
To make syrup
  1. Pour juice into Thermomix bowl, add sugar, and cook 2 mins/100C/speed 2.
  2. Drizzle syrup over cake and serve warm.
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orange almond cake quirky cooking

Orange almond cake

 

 

41 Comments

  1. Oooh Jo — this is MY favourite cake, and the one I bake most of all. (in the least sweet way of course!) EVERYONE who tastes it, falls in love with it. People just can’t believe there is no flour in it and they often shock themselves by enjoying much more than they expected.I can’t tell you how many times I’ve heard a husband/wife say to their spouse “Honey, honey, you just HAVE to taste this cake! Don’t you l-l-love it?”

    Jo, I love your tweaks (I always do it in a boring old springform shape) but I have to say that I tend to always revert to doing it with the chocolate ganache on top… It’s become a naughty little default that is too easy and decadent to resist. BTW – these photos are outstanding Jo. Soooo purdy!

  2. Jo Whitton says:

    Ooooh, Helene, why have I not thought of chocolate on top!!! I do make a choc-orange version of this one with raw cacao powder in it – forgot to add the instructions for that, will do it soon! (Better make it first so I can take a photo – hee hee!)

    I’m glad you like my photos – I just love my antique blue plates! They were a present from my Great Aunty back in Texas ๐Ÿ™‚ And Grandma is sending me an antique blue glass sugar bowl for my birthday – yay! I thought I really should start using my pretty dishes in my photos!! ๐Ÿ™‚

  3. Louisa says:

    Hi Jo

    I’m sorry to ask such a silly question on this one; however is there a particular reason that you say to pour the cake mixture into *two* round cake tins. Is it because of the amount of mixture? Totally clueless, I know! ๐Ÿ˜‰

    I plan to make this for my son’s preschool birthday cake next week. It’s the first time I’ll be unleashing my baking on anyone outside the family. hehehe

    Thanks so much!!

  4. Jo Whitton says:

    Hi Louisa,

    So sorry, just saw your comment! Yes, the mixture makes quite a bit so I use two cake tins. It’s also very moist, so if you decide to use one big tin (like a springform tin) you may need to cover it with foil so it finishes cooking through without browning too much.

    Hope yours worked out well!

    Jo x

  5. Hi Jo,
    Long time follower of your fabulous blog. LOVE your recipes!
    I made this today to use up some organic mandarins we had. Hubby, kids and I shared one cake and I took the other in to work. It was a big hit!
    I made them in bread loaf tins. The syrup using mandarin was just divine!
    Thank you :o)
    Cherie

  6. Sharon says:

    My family and I Lโค๏ธVED the cake, It’s so super delicious!!!.????????

    From and written by:(Blake 8)
    PS: I was inspired by Mr.I!!!.????????????????????????????????????

  7. Helen says:

    Hi Jo, I was looking for a recipe just like this, but my daughter’s allergic to eggs. We can do dairy though; what would your advice be? I was thinking of using some “No Egg” and maybe some yoghurt to bind it together, but 6 eggs is a lot of egg to try to replace!

    Thanks for your great recipe inspiration.

  8. Alla Freeman says:

    Hi Jo, thank you for the recipe. I made this cake with blood oranges from my step-dad’s farm and it turned out absolutely amazing. Everyone loved it.
    Thanks again, Alla.

  9. Adelle says:

    I’ve just made this for Father’s Day, they’re in the oven as I type! As soon as they’re out we’re going to jump in the car, pick up my son from his afternoon shift and head to the beach for a special Father’s Day afternoon tea together. This recipe was my husband’s request! Will let you know how they go. I’m going to take some homemade chocolate sauce so we can try it with chololate too.

  10. Sarah says:

    Hi there if not using the stevia how much more normal sugar should i put in thanks

  11. Lee-Ann says:

    Jo do you think maple syrup would work in place of the rapadura? How much do you think?
    Thank you. Really love your recipes.

  12. Lee-Ann says:

    Hi Jo, I have this cake in the oven right now, but it is for a cake stall tomorrow.
    Question – should I pour the syrup over the cake while it’s still warm and let it cool together? Or should I just leave the syrup out altogether and just sell the cake as it is (cold)?

    Thank you. Love all your work xx

  13. Faye says:

    Just made this with a few changes. Added 25g cacoa powder. And tweaked sweetner ratios. Mixture tastes delicious.

  14. Julie says:

    Thanks Jo ๐Ÿ™‚ I just made this with mandarins and don’t have my thermie with me so I used ground almonds and my children and their friend loved it! I didn’t add stevia and left the sugar as is.

  15. Liz says:

    Hi Jo, Iโ€™m hoping to make this for Christmas.
    I was just wondering could I sub the eggs for aquafaba?? If so how much would I use??

  16. Mick says:

    Most recipes for this style of cake boil the orange for quite a while, saying this removes the bitterness… Is this really not necessary? Thanks

  17. Homepage says:

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    • Karen Hurst says:

      Hi Jo
      I this ma e a dumb question – I am on the FODMAP diet at the moment which limits almonds. Itโ€™s a shame but do u think it would be okay if I left the almonds out and/or substituted something else in?
      Thanks for the great recipes!
      Cheers
      Karen

      • QuirkyJo says:

        Hi Karen! ๐Ÿ™‚ You won’t be able to leave the almonds out without using something in their place as they are the ‘flour’ for this recipe. You could however sub in a different nut or seed that is FODMAPS approved. xx

  18. Jennifer says:

    Do you know if this cake is ok to freeze? โ˜บ๏ธ

  19. Sue Pritchard says:

    Hi Jo, this cake looks and sounds wonderful. Could you recommend a weight guide for the oranges? Iโ€™ve seen oranges in the store that range from a tennis ball size to double that size? Just wondering if that would upset the balance in the texture/mix?
    Kind regards,
    Sue

    • QuirkyJo says:

      Hi Sue! ๐Ÿ™‚ Amazing how different oranges (and other fruit/veggies!) can be in size! I would say use medium sized oranges, approx 140-150g each. xx

  20. Cathy Bowen says:

    Hi and WOW!!!

    I just made this with my new thermy and LOVE IT!! I had only one spring form tin so poured it all in, covered it in foil and cooked it about double the time (the temp may have been a tiny bit lower). I used lemons for the sauce and it is divine.
    Tonight I am making your butter chicken. Can’t wait to try that now. Thankyou!!

  21. Melissa says:

    I just made this with mandarins. Unfortunately, it came out bitter. Any recommendations for next time? Should I boil the mandarins?

  22. Marlee Hudson says:

    Hello if I made this into cupcakes how long would I bake for?

  23. Saras says:

    Hi, THank you so much for sharing this recipe!

    i was looking for a recipe with whole oranges. But I was skipping the recipes with boiling method since i wanted to reduce work. So chose your recipe.

    For sugar, i substituted 250 g pitted medjool dates. I soaked the dates and ground with oranges in my blender since i dont have thermomix. Instead of lemon myrtle, i used zest of 1/2 lime and 1 orange. i used raw sugar about 20g with orange juice for the syrup. The cake was so delicious. Since its my second attempt with dates as sweetener, i added much dates which gave enough sweet. The syrup added extra flavour and sweet. My friends are asking the recipe since its sugar-free ๐Ÿ™‚ THanks again!

  24. Glanda says:

    Very yummy , just wondering can you freeze this ?
    Thanks

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