Description
Learn how to make a moist orange cake without milk or flour. This gluten-free recipe is simple, delicious, and perfect for any occasion.
Ingredients
Scale
- 2 large oranges (preferably seedless)
- 6 large eggs
- 1 cup granulated sugar (or a sugar substitute)
- 2 1/2 cups almond meal (finely ground almonds)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: powdered sugar for dusting or orange glaze for topping
Instructions
- Prepare the Oranges:
- Place the whole oranges (with peel) in a pot of water. Bring to a boil and cook for about 1-2 hours until they are very soft. This will remove any bitterness from the peel.
- Drain the water, and let the oranges cool to room temperature.
- Once cooled, cut the oranges in half, remove any seeds, and blend the oranges (with peel) into a smooth puree.
- Make the Batter:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a large mixing bowl, beat the eggs and sugar together until the mixture is thick and pale.
- Fold in the orange puree, followed by the almond meal, baking powder, and salt. Mix gently until combined.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Optionally, dust with powdered sugar or drizzle with an orange glaze before serving.
Optional Orange Glaze:
- Mix 1 cup powdered sugar with 2-3 tablespoons of freshly squeezed orange juice until smooth and pourable. Drizzle over the cooled cake.
This cake is naturally moist and bursting with citrus flavor, thanks to the use of whole oranges. Enjoy!