This flour free recipe for Orange Cake is absolutely sublime, who said going gluten free couldn’t be fun!

2 Large Oranges (thoroughly washed)
6 Eggs
250g Almond Flour/Finely Ground Almonds
250g Superfine Sugar
2 Teaspoon Baking Powder
Flour (for dusting pan)

How to
Cover oranges in a medium-sized pot with water. Bring to a boil, place the lid on the pot and lower heat to a simmer, and simmer for 1 hour.

Remove the oranges from the water, allow to cool, cut open, remove and throw out any seeds.
Once cool, roughly chop up oranges, including the rind.

Preheat oven to 190C degrees.

Butter and flour a 9 inch springform pan. This batter is really wet, so make sure that your springform pan forms a tight seal. To be safe, I still folded foil underneath and up the sides.

Add the oranges and eggs to your food processor and puree .

Thoroughly mix together the ground almonds, superfine sugar and baking powder in a large mixing bowl.

Gradually add the egg-orange mixture, to the dry ingredients, whisking to combine.

Scrape all of the batter into the prepared pan and bake for 45 minutes to 1 hour; the cake is done when it’s a deep golden brown, pulls slightly away from the sides, and the top springs back when touched. If cake is still very wet, cook a little longer.

Cool completely in the pan before gently removing the sides of the pan.

Store, tightly wrapped, in fridge.

Recipe courtesy of My Man’s Belly.

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