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A slice of French Orange and Almond Cake, served with a cup of espresso.
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5 from 9 votes

French Orange and Almond Cake Recipe

Whole oranges, almond meal, eggs and sugar -- that's all you need to make this deliciously moist French Orange and Almond Cake!  Great for coffee breaks, after-meal dessert or breakfast!
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: French
Servings: 8
Calories: 382kcal
Author: Neriz

Equipment

Ingredients

  • 2 medium oranges, about 1 & 1/2 cups when pureed
  • 2 & 1/2 cups almond meal
  • 3/4 cup sugar
  • 5 medium eggs, room temperature
  • 1 tsp baking powder
  • 1/3 cup sliced almonds

Instructions

  • In a medium saucepan, place oranges and add enough water to submerge the oranges. 
  • Cover the 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 your oven to 180°C (350°F).
  • Grease an 8-inch baking pan with butter and dust with some flour.
  • Slice the oranges into quarters and remove the bitter part in the middle and the main eye in the center.
  • 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 batter.
  • Pour cake batter into the prepared baking pan.
  • Use a spatula to even out the top of the flourless orange cake batter.
  • Sprinkle sliced almonds on top of the mixture.
  • Place the baking pan in the lower part of the oven for 55 to 60 minutes.
  • Let it cool for about 30 minutes, then remove the flourless orange cake from the pan.
  • Dust with powdered sugar or add more sliced almonds on top.
  • Your orange and almond cake is now ready for serving!

Video

Notes

  • Cook's Tip #1: I used two medium-sized oranges for this recipe, not large ones.  To be sure, check that the orange puree is about 1 & ½ cups.  More than that, and your flourless orange cake will be too wet.
  • Cook's Tip #2: Use a 7 or 8-inch round baking pan. Anything bigger than that will result in a cake that is too thin.
  • Cook's Tip #3: Dust your baking pan with all-purpose flour, not breadcrumbs. Breadcrumbs will make the edges of the cake too dark.
  • Cook's Tip #4: To avoid burning the almonds on top, place your baking pan on the lower half of the oven.

Nutrition

Calories: 382kcal | Carbohydrates: 32g | Protein: 13g | Fat: 25g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 92mg | Potassium: 167mg | Fiber: 6g | Sugar: 23g | Vitamin A: 222IU | Vitamin C: 17mg | Calcium: 158mg | Iron: 2mg