Why does my orange cake taste bitter?

This usually happens if the oranges weren't boiled long enough or if the pith (the white part) was exceptionally thick and bitter. Make sure you follow the boiling steps carefully. Changing the water three times is the best insurance against bitterness.

Can I substitute almond flour for almond meal?

Yes, you can. Almond meal contains the skin of the almond, while almond flour is made from blanched, peeled almonds. Almond flour will give you a slightly lighter color and texture, but your gluten free orange cake will still be delicious.

Why did my cake sink in the middle?

Flourless cakes are dense and rely on eggs for lift. If it sinks slightly, that is normal for this style of cake. However, a major sink usually means it was underbaked. Ensure your toothpick comes out clean before removing it from the oven.

The Best Gluten Free Orange Cake (Moist & Flourless)

Name: Gluten Free Orange Cake (Moist & Flourless)
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 12
Cuisine: American
Ingredients: 2 medium oranges, fresh whole with rind on (~600g/1.4 lb total weight); 1 1/4 tsp baking powder; 6 large eggs, at room temp; 1 1/4 cups white sugar; 2 3/4 cups almond meal / ground almonds

Description

This Gluten Free Orange Cake is made with whole boiled oranges and almond meal. It is naturally flourless, incredibly moist, and bursting with citrus flavor.

Ingredients

Scale

2 medium oranges, fresh whole with rind on (~600g/1.4 lb total weight)

1 1/4 tsp baking powder

6 large eggs, at room temp

1 1/4 cups white sugar

2 3/4 cups almond meal / ground almonds

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Instructions

1. Place oranges in a pot and cover with cold water. Bring to a boil over medium-high heat. Boil for 10 minutes and drain.

2. Put oranges back in the pot, cover with cold water, and boil again for 10 minutes. Drain, then repeat once more (boil oranges 3 x 10 minutes total).

3. Rinse oranges, then cool slightly. Slice into 1cm (1/4 inch) slices then dice, removing any seeds. Cool completely.

4. Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9 inch cake pan with baking/parchment paper.

5. Place chopped oranges in a food processor. Blitz on high for 4 x 10 second bursts until it is a marmalade consistency with only a few visible bits of rind.

6. Add almond meal, eggs, baking powder, and sugar. Blitz for 5 – 10 seconds on high until combined.

7. Pour batter into the prepared cake pan. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.

8. Cool fully in the cake pan. The cake is delicate, so do not try to turn it out while hot.

9. Decorate as desired with orange slices or icing sugar. Cut and serve.

Notes

**Oranges:** Aim for around 600g total weight. If using larger or smaller oranges, adjust the quantity to match the weight.

**Boiling Shortcut:** You can boil the oranges for 40 minutes straight without draining, but changing the water helps remove bitterness.

**Almond Meal:** You can use almond flour, but the cake texture will be slightly lighter.

**Storage:** This cake stays moist for up to 5 days in an airtight container. It can be frozen for up to 3 months.

Prep Time: 10
Cook Time: 100
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 268
Sugar: 26
Sodium: 32
Fat: 14
Saturated Fat: 2
Carbohydrates: 32
Fiber: 4
Protein: 8
Cholesterol: 82