Orange Almond Cake

Anita’s take on Claudia Roden’s Flourless Orange Almond Cake

Many, many thanks to FP workshop participant Anita for sharing this freshly-baked, phenomenally flavorful, flourless, super-moist orange almond cake at our recent fall Fresh Perspectives workshop. The cake received rave reviews from all who sampled this delightful, OH-SO-DELICIOUS contribution to our time together. If you’re avoiding gluten, you’ll be able to totally enjoy this guilt-free addition to your diet.



  • 2 large oranges (preferably organic since you’ll be using the rind)
  • 6 eggs
  • 2 cups almonds, finely ground
  • 1 cup sugar
  • 1 teaspoon baking powder


  1. Wash the oranges and simmer them, unpeeled, in water just to cover for 2 hours. Alternatively, pressure cook on high (with water just enough to cover) for 15 minutes; quick release the pressure.
  2. Gently take out the oranges from the cooking water.
  3. Cool, cut open and remove the seeds. Let cool.
  4. Puree the oranges, including the peel in a food processor.
  5. Preheat oven to 375 degrees F.
  6. Beat the eggs in a large bowl.
  7. Add remaining ingredients, including the orange puree, and mix thoroughly.
  8. Pour into a buttered and floured 9-inch springform pan.
  9. Bake 45-50 minutes. Check when the center is cooked.
  10. Cool in pan before taking out.

Notes from Anita:

The recipe was slightly modified based on reader’s suggestions. I cooked the oranges with some water in an Instapot on high pressure for 15 minutes instead of boiling them. You can use a pressure cooker also. Baking time was reduced to 45-50 minutes rather than the original recipe which called for 55 minutes.

This is a very moist cake that goes well with summer fruits like berries and peaches, plums, apricots and nectarines. Add a pinch of salt if you like. Decorating tip: when boiling the oranges, add a cinnamon stick and some cloves to the water. Then use the leftover liquid to make a glaze. To approximately ¼ cup liquid, add a squeeze of orange juice; simmer to thicken. Let it cool, then whisk 1 cup of powdered sugar in it. Use as a glaze over the baked and cooled cake. Useful tip: You can puree the oranges a day in advance and refrigerate. Easy to put the cake together the next day.

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