Flourless Orange & Almond Cake (Whole-Orange)
The whole orange — peel and all — is boiled soft and blended into the batter, giving an intensely moist, fragrant, naturally bittersweet cake. A grain-free classic.
Why you'll love this recipe
- Not one spoon of refined sugar
- Naturally gluten free
- Sweetened with real honey
- Makes enough for 10
- Intermediate, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 whole oranges (thin-skinned)
- 6 large eggs
- 1/2 cup (170 g) raw honey
- 2 1/2 cups (250 g) almond flour
- 1 tsp baking powder
- Pinch salt
- Sliced almonds for the top
How to make it
Boil the whole oranges in water for 1.5 hours until very soft; drain and cool. Quarter and remove any seeds.
Preheat oven to 350°F (175°C). Line a 9-inch springform pan.
Blend the whole soft oranges (peel included) to a smooth purée.
Whisk eggs and honey until frothy; stir in orange purée.
Fold in almond flour, baking powder and salt.
Pour into the pan, top with sliced almonds; bake 45–55 minutes until set. Cool fully before releasing.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Flourless Orange & Almond Cake (Whole-Orange)
The whole orange — peel and all — is boiled soft and blended into the batter, giving an intensely moist, fragrant, naturally bittersweet cake. A grain-free classic.
Ingredients
- 2 whole oranges (thin-skinned)
- 6 large eggs
- 1/2 cup (170 g) raw honey
- 2 1/2 cups (250 g) almond flour
- 1 tsp baking powder
- Pinch salt
- Sliced almonds for the top
Instructions
- Boil the whole oranges in water for 1.5 hours until very soft; drain and cool. Quarter and remove any seeds.
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan.
- Blend the whole soft oranges (peel included) to a smooth purée.
- Whisk eggs and honey until frothy; stir in orange purée.
- Fold in almond flour, baking powder and salt.
- Pour into the pan, top with sliced almonds; bake 45–55 minutes until set. Cool fully before releasing.
