The Weekend Bake: Flourless Orange & Almond Cake

Oranges.  So many oranges.

Over a month has passed since our gin-tastic birthday gathering, and we still have leftover citrus.  On the hunt to use up the rest, I came across this recipe in my SBS Food Safari cookbook (yes, a real life paper and ink cookbook!  It’s so rare these days I don’t pick up my recipes from the internet, so was glad to put this great book to use once again).

I didn’t realise a delicious, moist cake like this was so incredibly easy to make – but this recipe only has 5 ingredients and while it needs a few hours to prepare, you are hardly slaving over a stove for the whole time.   The best thing is, it also keeps well in an airtight container, so made for a week’s worth of leftovers for breakfast.

As per usual, I did make a slight alteration to the original recipe, substituting the caster sugar for raw honey.  I do have to say that the replacement with honey worked perfectly – the flavours worked so well with the orange tang.

Anyway, here is my version for your baking pleasure:

Flourless Orange & Almond Cake (serves up to 12)


  • 2 oranges
  • 250g raw honey
  • 6 eggs
  • 250g almond meal
  • 1 tsp baking powder
  • icing sugar, to decorate (optional)


  • Wash the oranges and place them in a pot of water
  • Bring to the boil then turn down to a simmer and cook, covered, for 2 hours
  • Drain the oranges and allow to cool – this can easily be done ahead of time if needed

Orange Almond Cake (1 of 6)

  • Once the oranges have cooled, preheat the oven to 190°c
  • Butter a round springform cake tin, or alternatively line the tin with baking paper (as I did)
  • Puree the oranges in a food processor until smooth
  • Place the eggs and honey in a mixing bowl and beat well.  If the honey is quite cold and solid, warm it slightly beforehand so it is more fluid (however don’t make it too hot – you don’t want to cook the eggs!).
  • Beat the mix until it is well combined and frothy, then add the orange puree and mix again.

Orange Almond Cake (2 of 6)

  • Finally, fold in the almond meal and baking powder
  • Pour the mix into your baking tin and bake for 1-1.5 hours, until the top is golden and a skewer inserted to the centre comes out clean.

Orange Almond Cake (3 of 6)

  • Let the cake cool completely before removing from the tin, then if desired dust with icing sugar to serve.

Orange Almond Cake 4 of 6

Orange Almond Cake (5 of 6)

Orange Almond Cake (6 of 6)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s