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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 321.5
  • Total Fat: 16.4 g
  • Cholesterol: 56.2 mg
  • Sodium: 62.1 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 8.0 g

View full nutritional breakdown of Flourless Orange Cake calories by ingredient
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Flourless Orange Cake

Submitted by: SLACHETKA103145
Flourless Orange Cake

Introduction

Recipe borrowed from www.taste.com.au/recipes, Photography by Mark O'Meara

This rich gluten-free cake is made with almond meal in place of flour and uses the whole orange, peel and all. Mandarins may be substituted for oranges.
Recipe borrowed from www.taste.com.au/recipes, Photography by Mark O'Meara

This rich gluten-free cake is made with almond meal in place of flour and uses the whole orange, peel and all. Mandarins may be substituted for oranges.

Number of Servings: 12

Ingredients

    Ingredients (serves 12)
    Melted butter, to grease
    2 oranges
    3 eggs
    215g (1 cup) caster sugar (very fine sugar not powdered)
    300g (3 cups) almond meal
    1 tsp gluten-free baking powder

    Orange Syrup
    1 orange
    155g (3/4 cup) caster sugar

Tips

Castor Sugar Regular sugar that is fine. Can do in Blender but should not be powder just a fine granulated sugar that dissolves easy.


Directions

1. Preheat oven to 170C. (340 degrees) Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line base with non-stick baking paper.

2. Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel).

Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

3. Place the orange in the bowl of a food processor and process until smooth.

4. Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.

5. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

6. Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange.

7. Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.

8. Turn cake onto a serving plate.
9. Use a skewer to gently prick the top.
10. Spoon over syrup.
11. Cut into wedges to serve.


Serving Size: Serves 12

Number of Servings: 12

Recipe submitted by SparkPeople user SLACHETKA103145.






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