February 21, 2012

Flourless Orange and Almond Cake

Well hi there!  Today I am blogging from a small town named Dunsborough, one of my favourite places in the world!  My family and I have been coming here for years, and as my brother and I get older, we seem to have become more child-like with the idea of a holiday.  We get really excited, pack way too many things like fishing rods, bikes, cards, board games, a guitar even came down this year!  Oh how I wish I could share a million photos with you but I'm sure you wouldn't find them half as interesting as I do.  But later on in the week I'll share some shots of this amazing place.

So coming down here, being on holidays, it's about relaxing and taking time out to do the things you never have time to do.  For me, this is photography, cooking new things, playing cards, sleeping in, fishing, and enjoying the outdoors.

When I usually holiday in Dunsborough, I make a cake.  It's nice to have a freshly baked home-made cake for morning or afternoon tea.  Before I left Perth, I packed up some baking ingredients, all measured out perfectly to make this cake.  I knew I wanted to make this cake because there's a special meaning behind it.  This cake is a must whenever my mum and I go to David Jones for coffee.  We've been ordering if for years but for some reason I have never even thought about making it myself.  I had a look around in a couple of books and website sites, and all had the exact same recipe.  It's so basic.

This cake is awesome.  It's super moist seems to get better the longer it sits out. 

FLOURLESS ORANGE AND ALMOND CAKE
2 medium size oranges
6 eggs
250g superfine sugar
250g almond meal (almond flour)
1 teaspoon baking powder
2 handfuls of flaked almonds
Icing sugar, for dusting


Wash the oranges well, then place in a medium saucepan, cover with water and bring to the boil.  Reduce to a simmer then leave for two hours.  Remove from water and allow to cool.

Preheat the oven to 190°C.  Line a 20 to 28cm baking tin with paper.

Cut out the ends of the oranges (this is optional, but I always find this the most bitter part of an orange).  Place the oranges in a food processor and blend until you have a smooth consistency.

In a large bowl, add the eggs and sugar and whisk until sugar has dissolved into the egg mixture.  Add the orange mix and whisk again.  Add the almond meal and baking powder and mix until all ingredients well combined.  Pour the mixture into the lined tin, then scatter over the almond flakes.  Place in the oven and bake for 1 hour to 1 1/2 hours or until a skewer comes out clean.  The time will vary depending on the size of your tin.  The cake should be golden on top.

Allow the cake to cool on a wire rack, then dust with icing sugar.  Serve with a dollop of double cream.



52 comments:

  1. can I substitute the sugar with honey or something else. If so what and how much do I use?

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  2. The reflection of red in the spoon in the first photo...um, what are you wearing!?

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  3. Susan - I'm not really sure to be honest. Without testing it myself I can't answer that. It might be worth doing a google to see if someone has successfully made the cake without sugar. :)

    Anonymous - oh yes, well, while the cake was in the oven I went for a swim at the beach (holidays) and when I got back I straight away had a piece of cake and quickly took photos. So what you can see is my bikini :) whoops.

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  4. I, for one, would love to see those pictures and what you find interesting! :) From the 2nd pic i could almost see how the texture of the cake is. Most certainly tempting to try!

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  5. I live in Perth!!!! Wow, what a small world!
    I've been to Dunsborough once and I loved it! Looks like theres 2 of us here in Perth in the food blogging world!

    Ps. this cake looks fantastic!

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  6. I've only ever made a flourless chocolate cake and it was incredible. I bet this is, too!

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  7. Just tried this today and it was soooo yummy! Quite time consuming but definitely worth the effort, it was so moist as well! Thanks for sharing :-)

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  8. I loved it and I am making this cake for the third time. It's delicious and easy. Thanks for sharing with us.

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  9. I made this cake yesterday and LOVED IT !!! you're a genius :D thanks for sharing the recipe !!!

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  10. Hi I have been making this Passover cake by Claudia Roden for 20 years. Great step by step photos. Well done

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    Replies
    1. But Baking powder is not kosher for passover

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  11. Totally am going to make this. When you say "Wash the oranges well, then place in a medium saucepan, cover with water and bring to the boil. Reduce to a simmer then leave for two hours. Remove from water and allow to cool." Do I leave the oranges simmering for the entire 2 hours?

    Let me know when you have a second!

    .:Marta:.

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    Replies
    1. Yep, leave them simmering for two hours! It seems like a long time, but it breaks down the skin and reduces the bitterness.

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  12. When you cook the orange…is the peel left ON? Thanks!

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    1. Hi Arnold, yes the peel is left on. As you can see in the second picture of the orange, I have cut out the core AFTER it has boiled. This prevents extra water soaking into the orange. :)

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  13. Hi-do you take the skin off before putting into the food processor? Or are the soft enough to go right in? Thanks!

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    Replies
    1. No, you process with the skin on! Boiling the oranges slowly makes the skin soft gets rid of that bitter orange peel taste.

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  14. What size tin/pan did you for your cake?

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    1. Hi, I use a 22cm tin with a removable base :)

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    2. Hi Natasha, What about the oven temperature? Thanx

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    3. 190 degrees Celsius, (375 Fahrenheit).

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  15. What size tin/pan did you use for your cake?

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  16. Is this recipe available in non-metric? This sounds fabulous and I would love to make it! :) Thanks

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    Replies
    1. Hi Dazee, there's a conversion chart on the blog which will help with measurements. Otherwise there's heaps of conversion calculators on the internet that you can use. :)

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  17. Is this available in American measurements? It sounds fantastic and I would love to make it. Thanks

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  18. When you say "sugar icing" do you mean to just sprinkle sugar over the cake while warm or is there some special sugar icing recipe somewhere? :)

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    Replies
    1. Icing sugar is the same as powdered and confectioners sugar :) Just referred to as icing sugar in Australia.

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    2. Thanks for the clarification...I have purchased Almond flour and now can't wait to make this cake :)

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  19. 250 grams = 1.06 cups.

    Looks beautiful. Can't wait to try it.

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  20. Hi Natashia, I'm also living in Perth :). I would love to try out the recipe too. If i want the height of the cake to be taller by using a smaller baking tin, do i have keep to the same temp but bake shorter time or...? Alternatively if i double the ingredients, do i increase the baking time?

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    Replies
    1. Hi Phoebe, I'm not 100% on the smaller tin, but yes you'd want to increase the cooking time if doubling :)

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  21. I baked this today. Amazing that it has no butter, flour, artificial coloring!! I used almost half the sugar n it is still good enough for my family...moist n healthy. Love it totally. So worth it.

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  22. I just made this cake and it tastes great, but I'm uncertain about its doneness. I would describe the centre not as moist, but rather wet. My 22cm square pan was in the oven for an hour when I decided to take it out because the exterior was beyond golden and bordering on burnt. Do I just have a finicky oven, or am I supposed to get a wet centre? Thanks!

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    Replies
    1. Hi there, all ovens are a bit different. I've cooked this cake in an oven other than my own before and it had to be in there an extra half hour. It shouldn't be wet, just moist. :)

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  23. It looks delicious! How far in advance can this cake be made?

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    Replies
    1. I think a day or two in advance is enough! It's especially good the next day :)

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  24. I've made this for mother's day. Everyone loved it! It's perfect! Thank you!

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  25. This looks amazing! Can it be frozen if you're making it in advance?

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  26. I had some leftover homemade almondpaste from baking cookies and was looking for a recipe online when I came across your great recipe. I used my leftover almond paste instead of the almond meal in ur recipe. Added half cup of flour. Also added a bit of baking soda and 1/4th cup of buttermilk and the cake was sooooo yummy!!! I used less sugar than ur recipe called for n it was still sweet enough. I didn't bake it for 1.5 hr though. After 1 hr the cake was very golden and moved it to the higher baking rack and left it for another 13 minutes. Thank you for sharing!

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  27. I just made it it was awesomr but I feel 6 eggs was too much. I'd try with 4 or 5 next time. This is a keeper recipe!

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  28. Loved the cake! Would like to make in muffin tins. How long do you think I should bake them for?

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    Replies
    1. I've made these in loaf tins, and from memory it was around 30-45 mins. Just keep an eye on them and test them with a skewer - it some come out clean when done.

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  29. I tried this recipe today and was very excited about it but it burned on the top within the first 15 minutes though I did bake it at 190 Celsius then I lowered the temperature a little bit but it kept burning. Don't know why. Very disappointed.

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    1. I'm so sorry to hear that! I find most of the time if anything I need to keep this cake in my oven a bit longer. All ovens are different so heat temps can range, but I could never imagine this cake burning after 15 minutes. If you do decide to try it again, maybe just keep an eye on the top element of your oven - fan forced if definitely the way to go.

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  30. Hmmmm, interesting. I actually saw this very same recipe in Claudia Roden's "Everything Tastes Better Outdoors"

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    1. I haven't heard of that book before, but I do know this recipe is everywhere, and an original author is unknown. It's an absolute classic!

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  31. Natasha, this cake taste great and moist. Amazing there is no butter make it delicious. Doesn't need powered suger sprinkled to give sweetness unless if you want to decorate. The oranges I used were quite big. So I used only little less than 1 1/2 orange in the recipe. I was afraid it will get too watery! May be, you can tell us how much smooth orange to use in the recipe? I added a two drops of almond extract I had. At 375, my cake was done in about 50 minutes. Next time, I will try with Apple in the place of orange! Thank you for sharing the recipe.
    Meera.

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  32. Absolutely delectable. ��☕

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  33. Absolutely delectable. ��☕

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