Flourless orange and almond cake is the perfect sponge for those who have a gluten intolerance. By using almonds instead of flour to bake your cake, the sponge becomes beautifully light and easy to digest – perfect for those who are trying to beat the bulge! Although the flourless cake will take a little patience, and might not be perfect for impatient bakers, as the oranges need to be boiled in a pan of water for 2 hours. Although your patience pays off as the flavour is so intense, it almost tastes like marmalade cake! It’s so good, we recommend eating it with a spoonful of vanilla ice cream or just on it’s own to let the flavours shine. This recipe makes approximately 10-12 slices and is perfect for sharing with the family.
- 2 oranges
- 100g brown sugar
- 400g caster sugar
- 6 medium free-range eggs
- 250g ground almonds
- 1 ½tsp baking powder
- Zest and juice of 1 orange
- 250g mascarpone
- 2tbsp double cream
Place the two oranges into a large pan with plenty of water and boil gently for two hours. Remove the oranges and set aside. Reserve the cooking liquid.
Place the brown sugar and half the caster sugar into a bowl and crack in the eggs. Whiz with a stick blender until white and fluffy.
Preheat the oven to 180°C/350°F/Gas 4. When the oranges have cooled enough to handle, roughly cut them into medium-sized pieces, remove any seeds and add to a food processor. Whiz until smooth.
Add the orange puree, ground almonds and baking powder to the bowl containing the sugar and eggs. Whiz to combine.
Grease a 26cm cake tin with a little oil and line with baking parchment. Pour the smooth mixture into the tin and bake in the preheated oven for 1-1½ hours. Test the cake by skewering the centre with a clean metal skewer. If it comes back out clean and dry, then the cake is cooked.
To make the syrup, pour the reserved cooking liquid from the oranges into a large pan. Use water to top up to 750ml if there is not enough liquid. Add the remaining caster sugar, the zest of an orange, cut into very thin strips, then its juice. Bring to a fierce boil for 10 mins or until thick and syrupy. It will thicken more once taken off the heat.
Mix the mascarpone with the double cream. To serve, slice the cake and place a little of the mascarpone cream on the side. Dress with the syrup.
This cake will keep in a cake tin in the fridge for up to a week.