Flourless Orange Almond Cake
Instructions
- 1
Place the whole oranges (unpeeled) in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 1.5 hours until very soft. Drain and let cool completely.
- 2
Preheat your oven to 180°C (350°F). Grease a 9-inch round springform pan with butter and line the bottom with parchment paper.
- 3
Once the oranges are cool, cut them in half and remove any seeds. Place the entire oranges (including peel) into a food processor and blend until you have a smooth puree.
- 4
In a large mixing bowl, beat the eggs and sugar together for 3-4 minutes until pale and fluffy.
- 5
Add the orange puree, vanilla extract, and salt to the egg mixture. Mix until well combined.
- 6
Gently fold in the almond flour and baking powder using a spatula, mixing until just combined. Don't overmix.
- 7
Pour the batter into the prepared pan and smooth the top with a spatula.
- 8
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- 9
Remove from the oven and let cool in the pan for 15 minutes, then carefully remove from the springform pan and transfer to a wire rack to cool completely.
- 10
Once cooled, dust the top with powdered sugar before serving. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Chef's Note
"This naturally gluten-free cake celebrates the entire orange—peel and all—creating an incredibly moist dessert with intense citrus flavor that improves overnight. Serve it with a dollop of whipped cream or Greek yogurt to balance the sweetness, and don't worry if the top cracks slightly; that's part of its rustic charm."
