Deliciously moist with undeniable orange flavor, that’s the only way to describe French Orange and Almond Flourless Cake. And since it’s got almond meal, not regular flour, you also get less guilt in every bite!
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If I want a moist cake, this is the one I make – all the time.
It’s got intense orange flavor, subtle almond taste, and just the perfect amount of sugar to keep everything balanced.
It’s great with wine for after-meal dessert, and if by any chance, you’ve got some left, they’re light enough to serve for breakfast as well!
HOW TO MAKE FRENCH ORANGE AND ALMOND FLOURLESS CAKE
WHAT CAN I SUBSTITUTE FOR ALMOND MEAL IN MAKING THIS FLOURLESS CAKE?
In case you’re wondering if you can use almond flour as a substitute. Don’t. It doesn’t work.
Almond meal works because its texture is coarser than an almond flour.
If you are having a hard time looking for almond meal, just make it from scratch by blanching and grinding the almonds in the food processor – exactly the same way as when you prepare them in this post (How to Make Marzipan).
CAN I REALLY USE THE WHOLE ORANGE FOR THIS ORANGE CAKE RECIPE?
Yes. But make sure you remove the bitter bits.
I have a friend who likes that bitter flavor in there, so she just dumps the entire orange in the food processor. I tried that and I ended up adding tons of sugar in the mixture (before adding the eggs, of course).
DO I NEED TO SIMMER THE ORANGES FOR THE ENTIRE TWO HOURS FOR THE ORANGE AND ALMOND CAKE?
Yes. Simmering them for two hours make them less bitter.
Once I drained the oranges after only simmering for an hour and a half, and I kept all things the same (i.e. the amount of the rest of the ingredients) – the result turned out slightly bitter. Unless this is what you want, keep them there for two solid hours.
If you noticed that there’s less water left, just add a bit more, and continue simmering.
TIPS ON HOW TO MAKE ORANGE AND ALMOND FLOURLESS CAKE
- For this recipe, I used two medium sized oranges, not large ones. If you want to be sure, check that the orange puree is about 1 & ½ cups. More than that and I noticed that the cake is a bit too wet for my taste.
- Try to stick to 7 or 8-inch round baking pan. Anything bigger than that will result in a cake that is too thin.
- Dust the baking pan with all-purpose flour, not breadcrumbs. Breadcrumbs will make the edges darken too much.
- Always place the baking pan on the lower half of the oven, to avoid burning the almonds on top.
WHAT TO SERVE WITH THIS FRENCH ORANGE AND ALMOND CAKE?
On colder months, I only sprinkle it with powdered sugar. But from spring onwards, I always serve this cake with some whipped cream – YUM!
Oh! As to what to pair it with? Tea, coffee, wine … anything goes. 🙂
FOR MORE CAKE IDEAS, CHECK OUT MY CAKES COLLECTION PAGE!
IF YOU’RE LOOKING FOR OTHER FLOURLESS DESSERT RECIPES, CHECK OUT MY OTHER POSTS
OR IF YOU WANT MORE FRENCH RECIPES, THEN YOU WOULD LOVE THESE POSTS –
Whole oranges, almond meal, eggs and sugar -- that's all you need to make this deliciously moist French Orange and Almond Flourless Cake! Great for snack, after-meal dessert or breakfast! (VIDEO ABOVE)
- 2 medium oranges, about 1 & 1/2 cups when pureed
- 2 & 1/2 cups almond meal
- 3/4 cup sugar
- 5 medium eggs
- 1 tsp baking powder
- 1/3 cup sliced almonds
- In a medium saucepan, place oranges and add enough water to submerge the oranges. Cover saucepan with a lid and bring to a boil.
Once the water boils, lower the heat and keep simmering for 2 hours.
- Drain oranges.
Preheat oven to 180°C (350°F).
- Grease and dust an 8-inch baking pan with flour.
- Slice the oranges into quarters and remove the bitter part in the middle, as well as the main eye in the middle.
- Place the sliced oranges in a food processor and pulse until you get a smooth puree.
- Add almond meal and sugar. Mix until thoroughly combined.
- Add eggs and baking powder. Mix until you get a smooth cake mixture.
- Pour cake mixture into greased and floured baking pan.
- Use a spatula to even out the top of the cake mixture.
- Sprinkle sliced almonds on top of the mixture.
- Place baking pan in the lower part of the oven for 55 to 6 minutes.
Set aside for at least 30 minutes, to cool down and then remove the cake from the pan.
Serve. (Dust with some powdered sugar or more sliced almonds, if desired.)
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