orange and almond cake

gluten-free and oil free aromatic orange and almond cake

prep: 90' | bake: 30
8 large slices

Being pregnant and constantly craving sweets, I try to push myself to at least avoid buttery and floury cakes. This cake is rather guilt-free because it doesn't have any oil/butter and flour. You can enjoy multiple pieces with your tea without feeling stuffed.


  • 2 medium oranges
    (boiled for 1.5-2 hours, pits removed and blitzed to a smooth paste)
  • caster sugar 225g (I used both white and brown sugar)
  • honey 1 tbsp
  • ground almonds 300g
  • six large eggs, separated
  • salt 1/4 tsp

ingredients for syrup

  • 2 more oranges
  • honey 3 tbsp
  • zest of 1 orange


  • with an electric mixer, beat the egg yolks with the sugar for 5 minutes or until creamy and thick
  • add the almond flour (ground almond), honey and salt
  • mix thoroughly and then add the mashed orange mix
  • in a clean bowl, beat the egg whites until fluffy and stiff
  • gently fold the egg whites in the mixture
  • be careful not to deflate the cake batter
  • pour the mix into the prepared tin and bake for 30 minutes or until the skewer comes out clean
  • spoon the syrup over the cake
  • make some holes on the cake with a fork making sure the syrup moisturises the cake fully.

preparation of the syrup

  • Juice the oranges and mix the sugar in
  • put the syrup on a medium heat until the sugar dissolves
  • when the cake is still hot, spoon the syrup over the cake.

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