Flourless Orange Cake

This flourless orange cake is moist, decadent and scrumptious.  The oranges, almond meal and a few other ingredients create a wonderful citrus sensation.  Baking this cake was for a friend’s birthday celebration.  I love getting requests and orders for cakes it gives me an opportunity to experiment with a variety of different ingredients and methods of baking.  I am chuffed when the result is good and people really appreciate what has been lovingly baked.  In this case with a few simple ingredients this cake was part of a memorable celebration.

Ingredients
3 large Navel oranges (cooked)
1 cup caster sugar
1 tsp baking powder
5 eggs
1 tsp vanilla extract
450 g almond meal
1 tsp ground cardamom
butter for greasing tin
80 g toasted coconut flakes

Orange Syrup
zest of 2 oranges
juice of 2 oranges
3/4 cup caster sugar
6 Cardamom pods

Preparation Time:    15 minutes (Approximately) 
Cooking Time:    1 1/2 hours (Approximately)
Serves:   14 people (Approximately)

You will need a 25 cm round spring form tin greased and lined with baking paper. Preheat the oven at 170°C for at least 15-20 minutes.

  1. Cut both ends of the oranges and place in a saucepan covering with water.
  2. Bring to the boil and cook for 15 minutes.  Remove from the heat, drain the water.
  3. Cover with fresh cold water and bring to the boil and cook for a further 15 minutes.  Remove from the stove, drain and allow to cool down.
  4. Once cooled cut the oranges into quarters.  Check for pips and remove any pith.
  5. Place orange pieces in a blender or kitchen whizz and blitz creating a pulp.  Remove and place aside.
  6. In a mixing bowl add the sugar and eggs and start mixing on low speed until combined.  Add the vanilla extract, increase the speed and beat until light and fluffy.
  7. Combine almond meal, baking powder and cardamom in separate bowl.  Mix well
  8. Once the egg mixture is light and fluffy, add the orange pulp, and dry ingredients.
  9. Mix with a wooden spoon to combine all the ingredients.
  10. Place in the tin and cook for approximately and hour in the oven.  Checking the cake and turning the tin to ensure even cooking and browning.
  11. Place the coconut flakes on a tray and bake in the oven until golden.  Remove and place aside to cool.
  12. To check if the cake is cooked use a skewer in the centre of the cake.  If skewer is clean remove from the oven and place aside to cool.
  13. In a small saucepan over medium heat add the orange zest, orange juice, sugar and cardamom pods.  Bring to a boil and simmer until the syrup thickens.
  14. You can test if the syrup is thickening by placing a spoon in the syrup and if it coats the back of the spoon it is done.  Remove from the heat and allow to cool a little.
  15. For the syrup to be absorbed by the cake, with a skewer poke holes all around the cake whilst still warm.
  16. Spoon the syrup all over the top of the cake.
  17. Decorate with coconut flakes around the edges of the cake.

Cook’s Tips

  • Cooking the oranges twice and refreshing the water reduces the bitterness in the oranges for a much tastier cake.
  • By doubling the quantity of the syrup you can drizzle extra on individual slices with whipped cream.
  • The oranges can be prepared ahead of time.  A day earlier.
  • The syrup can also be prepared ahead.  Can be stored in refrigerator.

Enjoy!

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