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My review
Perfect Flourless Orange Cake
Lucence
"A beautiful moist light cake with complex and full flavors of oranges and orange peel. Super easy to make, and people love it! Serve in wedges with a mound of whipped cream or ice cream."
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Ingredients
4 h servings 174 calsOriginal recipe yields 16 servings (1 10-inch round cake)
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Directions
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Prep
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Ready In
- Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
- Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
- In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
- Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.
Nutrition Facts
Per Serving: 174 calories; 8.6 g fat; 21 g carbohydrates; 5.4 g protein; 70 mg cholesterol; 42 mg sodium. Full nutrition
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Reviews
Read all reviews 4450 Ratings
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Most helpful positive review
3/5/2006
Awesome !!! The difficult part for this recipes is S&D mission !! (search and destroy orange's seeds) If you did not remove it completely .. your cake will a bit bitter If you did not use stov...
Most helpful critical review
10/10/2004
I also wondered if maybe there was an ingredient missing. And because you use the entire orange, the cake tasted a bit orange peelish/bitter. Very moist....good with whipped cream....but someth...
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3/5/2006
Awesome !!! The difficult part for this recipes is S&D mission !! (search and destroy orange's seeds) If you did not remove it completely .. your cake will a bit bitter If you did not use stov...
2/9/2009
I use a springform pan, and treat this a little more like a cheesecake by baking it in a 1" water bath. Also, after the oranges are cool enough to handle, I dissect them and remove as much of t...
1/12/2006
This was a first flourless cake for me and for a dinner party. To eliminate any bitterness I used thin skinned oranges and after cooking, topped and tailed them to remove the thicker parts of th...
1/7/2012
Made for my daughters and their friends (age 9-13) and they all loved it (some had 3 pieces). I subbed half the sugar for splenda, skipped the saffron and used crystallized ginger instead of can...
11/17/2004
This is one of the great cakes,it is delicious, warm with fresh cream, & cold, cut into wedges, keeps well in the 'fridge too.
2/14/2004
Fabulous cake! I'm always looking for gluten free recipes, and this one is great! Very strong orange flavor, very moist. Next time, I will NOT use navel oranges - too much rind flavor. I neede...
10/10/2004
I also wondered if maybe there was an ingredient missing. And because you use the entire orange, the cake tasted a bit orange peelish/bitter. Very moist....good with whipped cream....but someth...
1/24/2008
This turns out somewhat dense like a coffee cake, but is really delicious. If you're trying to make this completely gluten free, you should NOT flour the cake pan if you are using white or whea...