Flourless Orange Cake Recipes

PERFECT FLOURLESS ORANGE CAKE

Perfect Flourless Orange Cake image

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.

Provided by Lucence

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 4h

Yield 16

Number Of Ingredients 7

Ingredients

2 whole oranges with peel
6 eggs
1 pinch saffron powder
1 ¼ cups white sugar
½ teaspoon baking powder
1 ¼ cups finely ground almonds (almond meal)
1 teaspoon finely chopped candied orange peel

Steps:

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 : Calories 174.3 calories, Carbohydrate 21 g, Cholesterol 69.8 mg, Fat 8.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 41.7 mg, Sugar 18.4 g

NIGELLA LAWSON FLOURLESS CHOCOLATE ORANGE CAKE

Nigella Lawson Flourless Chocolate Orange Cake image

From the chocolate cake chapter in her book 'Feast'. This is one of the best chocolate cakes I have ever made. I sometimes add the juice and zest of half a lemon to the batter.

Provided by Flowerfairy

Categories Dessert

Time 3h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 small thin-skinned oranges, approx. 375g total weight (or 1 large)
6 eggs
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
200 g ground almonds
250 g caster sugar
50 g cocoa
orange peel, for decoration

Steps:

Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
Drain, and when cool, cut the oranges in half and remove any big pips.
Then pulp everything - pith, peel and all - in a food processor.
Preheat the oven to gas mark 4/180°C Butter and line a 20cm springform tin.
Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.

FLOURLESS ORANGE AND ALMOND CAKE

Flourless Orange and Almond Cake image

Make and share this Flourless Orange and Almond Cake recipe from Food.com.

Provided by Annisette

Categories Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 oranges, washed well to remove any sprays and waxes
1 1/2 cups ground almonds
1 cup superfine sugar or 1 cup caster sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon Cointreau liqueur
6 eggs, lightly beaten
confectioners' sugar, to dust (gluten-free if needed)

Steps:

Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water.
Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft.
Preheat oven to 350F degrees.
Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base.
Cut each of the oranges into quarters. Set aside to cool.
Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.
Add the ground almonds, sugar, baking powder, vanilla, and Cointreau. Process (pulse) until all of the ingredients are combined.
Add the egg and process again until just combined. Be careful not to overprocess.
Pour the orange mixture into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan.
Allow to cool completely in the pan. Dust with confectioners' sugar to serve.

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Pour batter into prepared tin. Bake for 45-55 minutes or until golden and a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

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