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.
3 large Navel oranges (cooked)
1 cup caster sugar
1 tsp baking powder
1 tsp vanilla extract
450 g almond meal
1 tsp ground cardamom
butter for greasing tin
80 g toasted coconut flakes
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.
- Cut both ends of the oranges and place in a saucepan covering with water.
- Bring to the boil and cook for 15 minutes. Remove from the heat, drain the water.
- 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.
- Once cooled cut the oranges into quarters. Check for pips and remove any pith.
- Place orange pieces in a blender or kitchen whizz and blitz creating a pulp. Remove and place aside.
- 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.
- Combine almond meal, baking powder and cardamom in separate bowl. Mix well
- Once the egg mixture is light and fluffy, add the orange pulp, and dry ingredients.
- Mix with a wooden spoon to combine all the ingredients.
- 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.
- Place the coconut flakes on a tray and bake in the oven until golden. Remove and place aside to cool.
- 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.
- 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.
- 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.
- For the syrup to be absorbed by the cake, with a skewer poke holes all around the cake whilst still warm.
- Spoon the syrup all over the top of the cake.
- Decorate with coconut flakes around the edges of the cake.
- 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.