Looking for a new and different dessert to bake? Try these absolutely irresistible Flourless Orange and Almond Cakes! We had orange and almond cupcakes as our wedding cake so they hold a very special place in my heart. We never intended on having them as an option but were given a sample from our cake maker and it was love at first bite. I think about those cupcakes at least once a week and I knew I had to try and recreate them. I’m so happy with how they turned out. They are so flavourful, light and moist with just the right amount of sweetness. This recipe is a little longer than some of my other baking recipes as you need to boil the oranges before using them in the cakes. But don’t worry - it’s certainly worth the extra effort. I’m sure you’ll find it as hard to stop at just one cupcake as I did!
Why you’ll love this recipe…
Light and moist cupcakes. Gluten-free dessert. Full of flavour. Just the right amount of sweetness.
Why and how do you boil oranges?
When using oranges in orange and almond cake it’s important to boil them first for a number of reasons. Boiling oranges softens the peel and makes them easier to process in the food processor. Boiling the oranges also makes the pith of the orange (the white part of the skin) less bitter and ensures your cake doesn’t have a sour unpleasant taste. To boil the oranges simply place the two whole oranges in a saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes. Drain, then repeat once more. You can save the water the oranges are boiled in and put them in a bath later if you want to get creative. It smells divine!
Is almond meal the same as ground almonds?
Yes - almond meal and ground almonds are the same thing! Almond meal, also known as ground almonds, is simply finely grounded almonds. It’s used regularly in gluten-free baking.
INGREDIENTS
Oranges Eggs Caster Sugar Almond Meal / Ground Almonds / Almond Flour Baking Powder - If making gluten-free ensure your baking powder is always gluten free. Vanilla Extract Optional - Icing / Powdered Sugar
How to Make Flourless Orange and Almond Cakes - Step by Step
Preheat the oven to 170C / 340F and grease two 12-hole muffin trays. Place the oranges in a saucepan and cover with cold water. Place lid onto the saucepan and bring to the boil, then uncover and allow to simmer for 15 minutes. Drain the water, then repeat once more.
Drain the cooking water from the oranges, then place the oranges on a cutting board. Chop oranges into quarters and remove the skin off 1 orange, leaving the skin on the other. Remove any visible pith and seeds, then place in a blender or food processor and blend until smooth.
Next, place eggs and sugar in a large mixing bowl and beat with a hand mixer until pale, fluffy and doubled in size.
Add the orange mixture, vanilla, baking powder and almond meal into the bowl and mix well. Spoon the mixture into the muffin trays, filling each hole ⅔ of the way, then cook for 15-20 minutes or until golden with springy tops and a skewer comes out clean.
Leave in the pan for 10 minutes, then move to a rack to cool.
STORAGE ADVICE
Store any leftover orange and almond cakes in an airtight container in the fridge. Because they are made with fresh fruit they have a short self life and will need to be consumed within 3 days. You can also freeze these cakes, either individually wrapped or in an airtight container for a few months.
TOP TIPS
TO MAKE A CAKE - Pour the mixture into the springform pan, then cook for 45-60 minutes, until golden and a skewer comes out clean. Leave to cool in the pan for 20 minutes. Don’t have two muffin trays? You can use silicone cupcake cases or just cook in batches. Don’t skip the boiling oranges step. This will stop them being bitter and leaving a sour taste in your cupcakes! The water you boil the oranges in can either be thrown out or if you want to get creative - save it and pour it into a warm bath. It smells divine! If you’re wanting the cakes to be gluten-free make sure you use a gluten-free baking powder. Serve cupcakes as is or with icing / powdered sugar sifted on top. Store leftovers in an airtight container the fridge for a few days, or freeze for a few months.
More Delicious Desserts
Easy Apple Cake Caramel Dumplings No Bake Marble Cheesecake White Chocolate Mud Cupcakes Carrot Cupcakes with Cream Cheese Frosting Honey Joys (Honey Crackles) Mini Banana Muffins Easy Banana Cake OR see all Dessert Recipes
If you’ve tried these Flourless Orange and Almond Cakes I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. Storing Orange Almond Cupcakes Store any leftover orange and almond cakes in an airtight container in the fridge. Because they are made with fresh fruit they have a short self life and will need to be consumed within 3 days. Tips for Making Orange and Almond Cakes
TO MAKE A CAKE - Pour the mixture into the springform pan, then cook for 45-60 minutes, until golden and a skewer comes out clean. Leave to cool in the pan for 20 minutes.Don’t have two muffin trays? You can use silicone cupcake cases or just cook in batches.
Don’t skip the boiling oranges step. This will stop them being bitter and leaving a sour taste in your cupcakes! The water you boil the oranges in can either be thrown out or if you want to get creative - save it and pour it into a warm bath. It smells divine!
If you’re wanting the cakes to be gluten-free make sure you use a gluten-free baking powder.Serve cupcakes as is or with icing / powdered sugar sifted on top. Store leftovers in an airtight container the fridge for a few days, or freeze for a few months.
