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Delicious Orange Glazed Flourless Cake topped with an orange glaze

Flourless Orange Cake

A delightful and moist dessert with rich citrus flavors, perfect for any occasion and naturally gluten-free.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: Baking, Gluten-Free
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Orange Syrup
  • 2 whole oranges, thinly sliced and seeds removed (keep the peel on) Use fresh, high-quality oranges for the best flavor.
  • 1 cup water
  • 1 cup caster sugar
For the Cake
  • 1 cup caster sugar Divided into two parts.
  • 4 whole eggs
  • 1 teaspoon vanilla essence
  • 2 cups almond meal Can be substituted with hazelnut meal.
  • 1 teaspoon baking powder

Method
 

Preheat the Oven
  1. Preheat your oven to 160°C (320°F, fan-forced/convection) or 180°C (355°F, standard). Prepare a 20 cm (8 inch) round cake tin by greasing it and lining it with baking paper.
Prepare the Orange Syrup
  1. In a medium saucepan, combine water and 1 cup of caster sugar over medium heat. Stir until the sugar dissolves completely.
  2. Add the sliced oranges and bring the mixture to a simmer. Cook uncovered for 20-25 minutes until the oranges become soft and translucent.
  3. Using a slotted spoon, carefully remove the orange slices and set them aside. Reserve the syrup for later use.
Blend the Ingredients
  1. Place the softened orange slices into the bowl of a food processor. Blend until smooth.
  2. Add the remaining 1 cup of caster sugar, eggs, vanilla essence, almond meal, and baking powder into the bowl. Process until all ingredients are combined.
Bake the Cake
  1. Pour the batter into the prepared cake tin, smoothing it out. Bake for 45-55 minutes until golden and a skewer inserted in the center comes out clean.
  2. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Glaze and Serve
  1. After cooling, prick 10-15 holes in the cake surface with a skewer or toothpick.
  2. Spoon over the reserved orange syrup to evenly cover the cake. Optionally, serve with whipped cream.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. Can also freeze for up to 3 months. Consider using almond extract for added flavor.