Flourless Orange Cake

10-12
Servings
15m
Prep Time
30-40m
Cook Time
45m
Ready In


"This is a recipe the MIL recommended and my DH has asked me to make it. It is from the Over Sixty site."

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (121.1 g)
  • Calories 276.6
  • Total Fat - 10.2 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 125 mg
  • Sodium - 86.5 mg
  • Total Carbohydrate - 41.6 g
  • Dietary Fiber - 2.1 g
  • Sugars - 37.5 g
  • Protein - 6.7 g
  • Calcium - 111.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 16.7 mg
  • Thiamin - 0.1 mg

Step 1

Place whole oranges in a saucepan of water, cover and simmer gently for two hours, set aside and cool.

Step 2

Cut oranges into quarters and remove seeds and then puree oranges together with the skin in a food processor.

Step 3

Measure out 250 grams of the pulp, this step is essential so the cake is not too mushy and will set (any left over pulp can be frozen to use for another cake, it was suggested to cook up 4 to 6 oranges at a time and then with the left overs measure into 250 gram batches and freeze).

Step 4

Beat eggs and sugar until thick and pale and then fold in combined almond meal, baking powder and orange pulp.

Step 5

Pour into a greased and floured 20cm springform (can use oil spray) and bake at 180C for 30 to 40 minutes or until cooked when tested with a skewer.

Step 6

Cool in the tin.

Step 7

If desired, serve with orange slices, marinated in Cointreau or ice with cream cheese icing.

Tips & Variations


No special items needed.

Related

Mikekey

Moist and delicious. Easy, too. Will be making this again.

review by:
(4 Apr 2017)

QueenBea

What a great tasting cake this is. The orange comes through perfectly here and it is nice and moist!! I will be making this often, thx for sharing it here.

review by:
(21 Sep 2016)