Jo's Kitchen Larder logo

open menu
open search bar
×

Published: · Modified: by · 36 Comments. · This post may contain affiliate links · Find our privacy policy with more details here

Gluten-Free Orange and Almond Cake

Jump to Recipe Print Recipe

This Gluten-Free Orange and Almond Cake is simply sensational! Moist, nutty and with strong orange flavour this cake is also flourless, dairy and oil free. Serve simply with coffee or with Orange Whipped Cream as an indulgent dessert.

Gluten-Free Orange and Almond Cake slice with cake in the background

Blood Oranges

With my favourite blood oranges currently in season I simply couldn’t help myself but to use them in baking yet again (you might remember my delicious Easy Blood Orange Drizzle Cake). Blood Oranges are in season from December through to March (some varieties even through to May). I must say I tend to add them to my weekly organic fruit/veg order religiously. I know what you are going to say, these oranges don’t look too “bloody”. Well, it all depends on the variety and you can get some that are almost crimson red or the ones that look like your standard oranges. Don’t worry though as it really is all about the flavour! You can of course use regular oranges here as well.

Gluten-free Orange and Almond Cake (Boiled Orange Cake) – a back story

I came across the recipe for this cake on numerous occasions and it appears it’s widely known throughout the interweb. Originally, this particular cake is known as Passover dessert but also in Moroccan and Spanish cuisines and generally across Mediterranean.

One very popular thing about this cake is the use of entire oranges (skin and all) which are boiled until soft and then pureed in their entirety. Majority of the recipes I’ve come across don’t use any regular flour or fat (oil, butter) at all which makes this lovely cake naturally gluten and dairy free and with no added fat.

This cake (or take on it) has been very popular with a number of celebrity chefs including Nigella who’s recipe for Clementine Cake can be found in her book How to Eat*.

I have, however, based my recipe on Claudia Roden’s A New Book of Middle Eastern Food: The Essential Guide to Middle Eastern Cooking* which is an incredible collection of simple, everyday recipes which (if you are a fan of Middle Eastern cooking) you will love.

Whole Gluten-Free Orange and Almond Cake on a cake stand

Tips & Tricks and how to successfully make this Gluten-Free Orange and Almond Cake

  • As already mentioned, the original recipe requires boiling whole oranges on the stove for a couple of hours until tender. I don’t know about you but as I’d rather get this done quicker then that I decided on using microwave instead. Simply pierce your oranges few time with a knife or fork or cut a little cross on top of each orange (to prevent them from bursting) and put them in a large microwavable bowl with a little bit of water. Microwave on high for approx 10 minutes et voila! You could also use your Instant Pot*here if you prefer and get it done in 30 minutes using Manual setting.
  • I would highly recommend using organic fruit here due to using skin as well and therefore consuming whatever there is on it.
  • Once your oranges are cooked cut them into chunks and try and fish out any pips that might be lurking inside them as they might add slight bitterness to your cake.
  • When baking, pay attention to your cake and cover it with some aluminium foil if it starts browning too much on top.
  • I only line the bottom of the cake tin but if the one you are using is slightly unpredictable and might stick, then I would also line the sides.
  • I baked cake plain and decorated it with lightly toasted almond flakes and icing sugar after. However, you could sprinkle some almond flakes on the top of the cake prior to baking, it will save you toasting your almond flakes later.

 

Gluten-Free Orange and Almond Cake sliced on a plate and cake on a stand

Serving Suggestions

This cake is perfect as is or sprinkled with toasted almond flakes and some icing sugar but if you would like to turn it into more elaborate and fancy dessert for a special occasion (think Valentine’s Day maybe?) you might want to serve it with this gorgeous Orange Whipped Cream the recipe for which I’ve included below. This whipped cream with a touch of orange liqueur compliments the cake beautifully! It can be also prepared in advance as it keeps really well when chilled in the fridge for up to 3 days.

Slice of Gluten-Free Orange and Almond Cake with orange whipped cream and orange halves in the background

Can I freeze this cake?

You absolutely can! Make sure your cake is completely cool first then take the piece you wish to freeze and wrap it tightly in a piece of clingfilm and then aluminium foil. Make sure to label it too if you don’t want to play “Freezer Roulette” later! Pop it in the freeze for up to 3 months. To defrost simply leave out on the kitchen counter and once defrosted decorated with almond flakes and icing sugar if you wish.

Gluten-Free Orange and Almond Cake slice with cake in the background
Print Pin
5 from 17 votes

Gluten-Free Orange and Almond Cake

This Gluten-Free Orange and Almond Cake is simply sensational! Moist, nutty and with strong orange flavour this cake is also flourless and dairy & oil free. Serve simply with coffee or with Orange Whipped Cream as an indulgent dessert.
Course Cake, Dessert
Cuisine Moroccan, Spanish
Keyword dairy-free, flourless cake, gluten free, orange and almond cake, Valentine's Day
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 332kcal
Author Jo Allison

Ingredients

Metric - US Customary

Gluten-Free Orange and Almond Cake

  • 2 large oranges (mine were approx 390g/13 3/4oz) preferably organic
  • 5 large eggs
  • 200 g caster sugar
  • 225 g ground almonds/almond meal/almond flour
  • 1 1/2 tsp gluten-free or regular baking powder
  • 3 tbsp toasted almond flakes to decorate optional
  • icing sugar to decorate optional

Orange Whipped Cream

  • 250 ml whipping or double cream
  • 3 tbsp icing sugar
  • 2 tbsp Grand Marniere liqueur or any other orange liqueur

20cm/8inch spring form cake tin, buttered or oiled and bottom lined with baking paper

    Instructions

    Cake

    • Put oranges in a large microwavable bowl. Pierce them few times with the knife/fork or cut a small cross on the top of each orange. Pour in tap water half way up the oranges and microwave (covered) for 10 min on high until soft and knife goes in easily. 
    • Take cooked oranges out of the bowl with water and put them on a clean plate/chopping board to cool slightly. You can do this step ahead of time and simply keep cooked oranges in the fridge until you need them.
    • Once cooled, cut the oranges into chunks (unpeeled) and remove any pips you can see.
    • Preheat the oven to 180C/350F/Gas Mark 4
    • Put orange chunks in your food processor and blitz them until you get smooth orange puree. Add eggs and sugar and blitz some more until you get pale and foamy mixture.
    • Finally, add ground almonds and baking powder and give it all last final blitz until all ingredients are mixed in and you've got a smooth and quite thick liquid batter.
    • Pour the batter into prepared tin and bake for 40 minutes or until the skewer inserted in the centre of the cake comes out clean. Depending on the size of the cake tin you're using you might need to extend baking time. Feel free to cover the tin with some baking parchment or aluminium foil to prevent top browning too much.
    • Once out of the oven, let the cake cool in the tin for a bit before taking it out onto the cooling rack to cool completely. Serve sprinkled with toasted almond flakes and dusting of icing sugar and accompanied by Orange Whipped Cream if you wish.

    Orange Whipped Cream

    • If you have time, put the bowl you want to whip your cream in in the freezer for half an hour. This will make whipping the cream process a bit quicker.
    • Pour whipping or double cream into your bowl and with an electric mixer or whipping attachment of your standing mixer beat the cream until it starts to form soft peaks. 
    • Sieve through icing sugar and pour in the liqueur you're using and continue beating until cream reaches desired consistency of stiff peaks. Take care not to overbeat as cream will turn into butter. Serve immediately with your orange cake or store in the fridge until needed. 

    Notes

    • Nutritional information is approximate and should be treated as a guideline only. It doesn't include Orange Whipped Cream which is optional and calorific but oh so worthy!

    Nutrition

    Nutrition Facts
    Gluten-Free Orange and Almond Cake
    Amount Per Serving
    Calories 332 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 1g5%
    Cholesterol 102mg34%
    Sodium 40mg2%
    Potassium 218mg6%
    Carbohydrates 36g12%
    Fiber 4g16%
    Sugar 29g32%
    Protein 10g20%
    Vitamin A 220IU4%
    Vitamin C 17.4mg21%
    Calcium 138mg14%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    MAKE SURE YOU STAY UP TO DATE WITH ALL THE LATEST RECIPES FROM JO’S KITCHEN LARDER

    Subscribe to our mailing list




    Have you tried my Gluten-Free Orange and Almond Cake? Leave a comment at the bottom of this post, I love reading them! You can also come and say hello over on my Facebook page, Twitter, Instagram or Google+

     

    Some other seasonal bakes you might enjoy:

    Easy Blood Orange Upside-Down Cake – oh yes! Another blood orange cake!

    Vegan Lemon Drizzle Cake

    Easy Pear and Fresh Ginger Cake

    Easy Rhubarb Cake

    Baked Lemon Curd Cheesecake

    Pumpkin & Cinnamon Pull Apart Bread

    Dorset Apple Cake (Traybake)

     

    Pin Gluten-Free Orange and Almond Cake For Later!

    Gluten-Free Orange and Almond Cake slice with cake in the background PIN

     

    I’m linking my Gluten-Free Orange and Almond Cake with the following link parties:

    Cook Blog Share hosted this week by Helen at Casa Costello

    Cook Once Eat Twice hosted by Corina at Searching for Spice

    Bake of the Week hosted by Jenny at Mummy Mishaps and Helen at Casa Costello

    Fiesta Friday hosted by Angie and co-hosted by Mollie at Frugal Hausfrau and Diann at Of Goats and Greens

     

    *This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. I only recommend products I own or really like and which caught my attention. Thanks in advance for supporting Jo’s Kitchen Larder!

    Reader Interactions

    Comments

    1. Of Goats and Greens says

      Thank you for another tasty addition for the gluten free world. And thank you for sharing it with Fiesta Friday.

      Reply

      • joskitchenlarder says

        Thank you! 🙂

        Reply

    2. Of Goats and Greens says

      I just love blood oranges, don’t see them often enough! Thanks for sharing this recipe with Fiesta Friday!

      Reply

      • joskitchenlarder says

        🙂

        Reply

    3. Esha says

      Citrus is the best thing about winters. This cake looks so pretty and love how it uses the whole oranges. A beautiful and delicious wintery cake.

      Reply

      • joskitchenlarder says

        Thank you Esha! 🙂

        Reply

    4. Ceri Jones says

      i’ve had a boiled orange cake a few times before – such an amazing flavour and I love the sound of your version with blood oranges!

      Reply

      • joskitchenlarder says

        Thank you! 🙂 It is slightly strange sounding cake when you think about it (boiled orange cake lol) yet so simple and definitely delicious. Blood oranges are simply perfect for this cake.

        Reply

    5. Lesley Garden says

      This cake looks delicious, I love orange cake

      Reply

      • joskitchenlarder says

        Thank you Lesley! 🙂

        Reply

    6. frugal hausfrau says

      I love simple cakes like this that are perfect for the family or a small dinner party – or snacking!! The flavors are so perfect for this time of year! Thanks for sharing with us at Fiesta Friday!

      Mollie

      Reply

      • joskitchenlarder says

        Thank you Mollie! 🙂 I’m all for easy and achievable bakes too! If they taste great and look quite impressive, that’s even better! 🙂

        Reply

    7. Rita says

      Hi Jo, This is such a wonderful recipe. Sharing.

      Friday Fiesta rocks!

      Reply

      • joskitchenlarder says

        Thanks Rita! 🙂

        Reply

    8. Sisley White says

      Orange and almond sounds so wonderful! What a great flavour combination

      Reply

      • joskitchenlarder says

        Thank you! 🙂

        Reply

    9. Eb Gargano | Easy Peasy Foodie says

      This cake sounds amazing – I love the idea of using whole oranges! Eb x

      Reply

      • joskitchenlarder says

        Thanks Eb! 🙂 x

        Reply

    10. Cat | Curly's Cooking says

      I love that this recipe uses the whole orange so there’s no waste. It is such a pretty looking cake! I could do with a slice right now!

      Reply

      • joskitchenlarder says

        Thank you Cat! 🙂 You and me both lol!

        Reply

    11. Mandy says

      I love that this recipe uses the whole orange – I’ve never tried that before. Delicious looking cake!

      Reply

      • joskitchenlarder says

        Thanks Mandy! It was a new thing for me too but it works so well. All the flavour and no waste!

        Reply

    12. Michelle Frank | Flipped-Out Food says

      I loved reading about the history of this cake, and your gorgeous pictures—as always—make me want to lick my screen! You have such great tips here for making the cake that even though I’m not much of a baker, I’m making this over the weekend (I’ve been eyeing the blood oranges at my grocery!).

      Reply

      • joskitchenlarder says

        Thank you so much Michelle! 🙂 This cake is so easy and pretty much makes itself so you don’t need to be a baker at all! 😉 Let me know if you make it!

        Reply

    13. Kat (The Baking Explorer) says

      What a stunning looking cake

      Reply

      • joskitchenlarder says

        Thank you Kat! 🙂

        Reply

    14. Jacqui Bellefontaine says

      What an interesting cake I would love to try this it certainly looks amazing.

      Reply

      • joskitchenlarder says

        Thanks Jacqui! I was really intrigued myself when I first came across it and I must say it really is a delicious bake plus any excuse to use blood oranges in baking (even when they are not too bloody) 😉

        Reply

    15. Anna | Once Upon A Food Blog says

      Hi Jo. I make my own version of this cake and absolutely love it. I don’t make the orange whipped cream though – I think I’ll have to give it a go as I love alcohol spiked desserts!

      Reply

      • joskitchenlarder says

        Hi Anna 🙂 I thought this gorgeous cake (as delicious as it is on its own) needed something extra to turn it into a really special dessert. The boozy orange whipped cream has definitely done the trick! 🙂

        Reply

    16. Lizet Flores de Bowen says

      Oh my! that crumb! I’m drooling. I want to make it soon! I love anything with orange and almonds. Pinning!

      Reply

      • joskitchenlarder says

        Thank you so much Lizet! 🙂 Oranges and almonds go so well together don’t they?

        Reply

    17. Corina Blum says

      It sounds absolutely delicious! My children both love citrus flavoured cakes but I haven’t made an orange one for ages for them. I know I’ve read similar recipes before and wanted to have a go. Thanks for sharing with #CookOnceEatTwice

      Reply

      • joskitchenlarder says

        Thank you Corina! It really is worth having a go with this one. I was really intrigued by the whole boiled orange thing and I’m so glad I gave it a go! 🙂

        Reply

    18. Jenny Paulin says

      Jo this cake is stunning and your photos are just beautiful. I love the sound of the flavours and I know I would enjoy a slice very much! Thank you for sharing with #Bakeoftheweek xx

      Reply

      • joskitchenlarder says

        Aw thank you so much Jenny! 🙂 This cake really was a bit of an unexpected delight as there is so little to it yet it is one of the most delicious cakes I’ve ever made. x

        Reply

    Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all!

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.