Orange Flourless Cake

A deliciously moist and fresh flourless cake.

Serves 8 people


  • 2 oranges
  • 5 free range eggs
  • 250 grams caster sugar
  • 100 grams ground almonds
  • 1 teaspoon(s) baking powder
  • 3 tablespoon(s) granulated sugar
  • 1 juice of lemon
  • 1 juice of orange

  1. Wash two oranges and place in a saucepan, cover with in cold water, simmer for approx 1 hour. Cool.
  2. Line a 25cm/10″ cake tin with greasproof paper – this is important as the mix is quite runny!
  3. Preheat the oven to 170C/325F/Gas 3.
  4. Quarter oranges and remove the stalk and any pips, then cut into small pieces, saving the juice.
  5. If you have a food processor, you can chop them in this, but not into a sludge!
  6. In a large bowl, whisk the eggs and sugar together, then fold in the polenta, ground almonds, baking powder and oranges.
  7. Pour the mixture into the tin and bake for approx 1 hour. Test by inserting a skewer – if it comes out clean the cake is ready. Be careful not to overcook it.
  8. Whilst the cake is cooking, make the icing by mixing the lemon and orange juice together with the sugar until it has completely dissolved.
  9. Remove the cake from the oven and make a few holes with a fine skewer, then pour over the icing whilst the cake is still hot. You may want to place the cake over a plate at this point in case any icing drips out.
  10. Allow to cool in the tin.

Method

  1. Wash two oranges and place in a saucepan, cover with in cold water, simmer for approx 1 hour. Cool.
  2. Line a 25cm/10″ cake tin with greasproof paper – this is important as the mix is quite runny!
  3. Preheat the oven to 170C/325F/Gas 3.
  4. Quarter oranges and remove the stalk and any pips, then cut into small pieces, saving the juice.
  5. If you have a food processor, you can chop them in this, but not into a sludge!
  6. In a large bowl, whisk the eggs and sugar together, then fold in the polenta, ground almonds, baking powder and oranges.
  7. Pour the mixture into the tin and bake for approx 1 hour. Test by inserting a skewer – if it comes out clean the cake is ready. Be careful not to overcook it.
  8. Whilst the cake is cooking, make the icing by mixing the lemon and orange juice together with the sugar until it has completely dissolved.
  9. Remove the cake from the oven and make a few holes with a fine skewer, then pour over the icing whilst the cake is still hot. You may want to place the cake over a plate at this point in case any icing drips out.
  10. Allow to cool in the tin.

Ingredients

  • 2 oranges
  • 5 free range eggs
  • 250 grams caster sugar
  • 100 grams ground almonds
  • 1 teaspoon(s) baking powder
  • 3 tablespoon(s) granulated sugar
  • 1 juice of lemon
  • 1 juice of orange
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