This Dairy Free, Flourless Almond Orange Cake is the most delicious, light and moist gluten free cake made from scratch with fresh ingredients only. The Orange Almond Cake is a great Passover Cake Idea that will be equally delicious all year round!
250ml (1 cup)Orange Juice (*) + Zest(about 2 to 3 large oranges)
250gr (2 1/2 cup)Almond Meal
60ml (1/4 cup)Canola Oil
30gr (3 tbsp)Cornstarch
1Orange - juiced
Candied Orange Peels (optional)
1Orange - peels & juice
30ml ( 2 tbsp)Lemon Juice
25gr ( 2 tbsp)Brown Sugar
Orange Almond Cake
Preheat your oven on 180'C/350'F and line a round springform pan (1) with baking paper and grease the edges.
Seperate the Egg Yolks and Egg Whites. Set the Egg Whites aside.
Whisk the Egg Yolks and Brown Sugar until foamy. Whisk in the Canola Oil, then the Orange Juice and Zest
Stir in the Almond Meal and Cornstarch, then set aside.
Whip the Egg Whites into stiff peaks, the gently fold them into the rest of the batter in 3 times. Try not to overwork the cake batter (2)
Pour in the batter and bake for 25 to 30 minutes, or until the tip of a knife comes out clean. Remove from the oven and leave to cool down.
Place the Orange and Lemon Juice in a small pot with the Brown Sugar. Bring to a boil and leave to reduce for 5 to 10 minutes, or until sticky.
Brush the syrup all over the cool cake (or pour over individual slices).
Candied Orange Peels
Using a vegetable peeler, peel the skin of the Orange - trying to leave the white bitter parts out. Finely chop the orange peels into thin strips.
Place the orange peels in a small pot and cover with cold water. Bring to a boil and leave to simmer for 1 minute. Remove from the pot and drain through a sieve, pouring cold water over the peels to stop the cooking.Repeat this step one more time to remove the bitterness from the peels (3).
Place the orange peels back in the pot with the Orange Juice, Lemon Juice, Brown Sugar, Cinnamon and Ginger. Bring to a low boil and leave to reduce until most of the liquid has evaporated. Transfer into a clean container until ready to use (4).
Place over the cake before serving.
(*) Note that I used home-pressed oranges. You can absolutely substitute it with store-bought orange juice, but I highly recommend using 100% orange juice only (without any added sugar). This is to make sure you control the level of sweetness.
I used a 9 inch / 22 cm Springform Pan for this recipe
If you work the batter to much here, the egg whites will deflate and the cake will be denser. Stop folding as soon as all the ingredients are incorporated
If you want to remove all bitterness, you can repeat this process 1 or 2 times more. The more you blanch the peels, the less bitter they will be.
If making them in advance, store them in the fridge. They will be sticky so I recommend storing them flat in a larger container.