Enjoy a piece of this straightforward treat prepared with 5 gluten-free ingredients: flourless orange cake. This delicate delight is brimming with fresh citrus tastes, and each mouthful is made even more exquisite by the toasty nuttiness of the almond flour.

INGREDIENTS  

• 1 lb oranges
• 5 large eggs
• 1 cup sugar
• 1 teaspoon baking powder
• 2 1/2 cups almond flour or almond meal

INSTRUCTIONS 

• Oranges should be put in a pot unpeeled. When the water is at a boil, cover them with it. Oranges are boiled for 10 minutes, then drained. Two times through this method.
• Allow the oranges to cool after the third boiling. Slice the oranges into 1-inch slices after they are cool enough to handle.
• Put the oranges in a food processor or powerful blender, and process or blend until the mixture resembles marmalade.
• The oven to 160C/320F for preheating. A 9-inch springform pan should be completely lined with parchment paper.
• In a bowl, combine the sugar and eggs. Add baking powder, almond flour, and oranges. Make sure the batter is smooth by stirring.
• Fill the cake pan with the batter. The cake should be baked for 60 minutes or until a toothpick inserted comes out clean.
• The cake must be totally cooled before cutting and serving.

NOTES

• STORAGE: The cake should be covered and kept at room temperature for up to a week. It may be kept in the refrigerator for a few more days.
• A CAKE CAN BE FREEZED FOR UP TO TWO MONTHS BY Wrapping it in plastic wrap or storing it in an airtight container.

NUTRITION

• Serving: 1slice
• Calories: 244kcal
• Carbohydrates: 26g
• Protein: 8g
• Fat: 14g
• Sodium: 65mg
• Potassium: 98mg
• Fiber: 3g
• Vitamin A: 198IU
• Vitamin C: 20mg
• Calcium: 96mg
• Iron: 1mg
• NET CARBS: 23g

Eliminating the flour is one of my favorite tricks for turning traditional sweets into healthier delights. Desserts produced without flour are inherently gluten-free and usually generally include healthier ingredients, yet they nevertheless have a delicate crumb and rich tastes.

The absence of flour in this orange cake is completely undetectable. Instead, a sumptuous batter composed of homemade orange marmalade, eggs, sugar, and almond flour is cooked until it is fluffy and creamy. Bright, lively citrus is perfectly balanced with a warm, pleasant nuttiness in every mouthful.

Why you’ll like this recipe for orange cake
When cooking without common baking components like all-purpose flour and vegetable oil, it might be challenging to create cakes with the familiar fluffy texture and moist crumb. But not right here! I’ll demonstrate how to make this simple orange almond cake using a few unusual ingredients so you can get the ideal texture.

•  A light cake made using almond flour. The key to the light and fluffy texture of this cake is almond flour (or almond meal).
• Free of oil, dairy, and gluten. This cake is produced with naturally dairy- and gluten-free ingredients, and its only source of moisture and richness is eggs. No need for butter or oil.
• Five simple components. When you’re in a need for a sweet treat, you may use this simple 5-ingredient orange cake recipe!

Tools that are recommended for making this dish

• Saucepan. A pot large enough to boil one pound of oranges is required.
  blender or food processor. the boiling oranges are pureed.
• Spatula. to combine the dry components with the wet ones.
  nine-inch cake pan. bake the cake. A 9-inch loaf pan or an 8-inch square pan are other options.
• Electric blender. to combine the sugar and eggs.

Frequently asked questions

• Do I have to boil the oranges more than once?
  Yes, the oranges must be boiled at least three times to eliminate the inherent bitterness of the skin.
• What kind of oranges are best for orange cake?
  For the cake, any little or medium-sized orange should be suitable. Use tangerines, navel oranges, or clementines as an alternative.
• Can you make the marmalade ahead of time?
  You may purée the boiling oranges a day or two before baking the cake, yes. Puree or marmalade should be refrigerated in an airtight container. Just bear in mind that since this isn’t regular orange marmalade, which is preserved with sugar and citric acid, it has a significantly shorter shelf life.
• Can you use oat flour or coconut flour instead of almond flour?
  The baking times and ingredient proportions may alter if oat flour or coconut flour is substituted for almond flour. I thus advise against substituting anything.