Go Back
Print
Flourless Orange and Almond Cake

Flourless Orange and Almond Cake

This delicious Flourless Orange and Almond Cake is perfect for Easter, Mother's Day or birthday celebrations. It's also gluten free!

Course Cake, Dessert
Keyword Cake, Dessert
Prep Time 1 day 45 minutes
Cook Time 1 hour
Total Time 1 day 1 hour 45 minutes
Servings 8

Ingredients

  • 2 oranges, washed well
  • 125 g butter
  • 1 cup caster sugar
  • 5 eggs
  • 2 1/2 cups ground almonds, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract

Mascarpone Icing

  • 250 g mascarpone
  • 1 cup icing sugar, sifted
  • 1 teaspoon vanilla bean paste or extract
  • 1/2 teaspoon rose water or orange blossom water (optional)

Decorations

  • Fresh figs, cut into quarters or eighths
  • Fresh raspberries
  • Pomegranate arils
  • Finely chopped pistachios
  • Edible dried rose petals

Instructions

  1. Preheat oven to 180°C (350°F). Line the base of two 20cm cake tins with non-stick baking paper.
  2. Place the oranges in a saucepan of water, cover and simmer for 30-40 minutes or until soft. Remove from the water and chop roughly, removing any seeds.
  3. Process the orange, butter, sugar, eggs, ground almonds, flour and baking powder in a food processor until smooth. I have a small food processor so I had to process the oranges first and transfer to a large bowl, and then process the remaining cake ingredients separately and mix them together.
  4. Spoon the mixture evenly into the prepared cake tins and bake for 45 minutes-1 hour or until cooked when tested with a skewer. Set aside to cool in the tins for 20 minutes and then remove and cool completely.
  5. To make the icing, beat the mascarpone, sifted icing sugar, vanilla and rose/orange blossom water if using until combined.
  6. Place one cake upside down on a plate and spread 1/3 of the icing over the top with a flat spatula. Top with the second cake and then spread a thin layer of icing over the sides for a “naked cake” effect.
  7. Spread the remaining icing over the top and then decorate with figs, raspberries, pomegranate, pistachios and rose petals.