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 Juiceabout 2 to 3 large oranges
80ml (1/3 cup)Canola Oil
250gr (2 1/2 cup)Almond Meal
30gr (3 tbsp)Cornstarch
Orange Syrup
60ml (1/4 cup)Orange Juice
15ml (1 tablespoon)Lemon Juice
30gr (2 tablespoons)Caster Sugar
Instructions
Orange Almond Cake
Preheat your oven on 160'C/325'F. Line a 9 inch / 22 cm Springform Pan with baking paper and grease the edges.
Separate the Egg Yolks and Egg Whites.
Place the Egg Whites in a large mixing bowl or the bowl of your stand mixer and whip them into stiff peaks. Set aside.
In a separate bowl, whisk together the Egg Yolks, Caster Sugar and Orange Zest until bubbly. Mix in the Canola Oil and Orange Juice.
Add the Almond Meal and Cornstarch and mix until combined.
Gently fold in the whipped Egg Whites until the orange mixture in 3 or 4 times (see note 1).
Pour in the batter and bake for 30 to 35 minutes, or until the tip of a knife comes out clean (see note 2). Remove from the oven and place on a wire rack to cool down.
Orange Syrup
While the cake is in the oven, start preparing the syrup. Place the Orange Juice and Lemon Juice in a small saucepan with the Caster Sugar. Bring to a simmer and leave to reduce for 5 to 10 minutes, or until it starts to slightly thicken.
Pour it over the warm cake when just out of the oven (see note 3).
Optionally, decorate the cake with Icing Sugar, Flaked Almond and Orange Peels or Zest.
Video
Notes
This recipe was first published in April 2020 and was updated in August 2022.Orange Juice: I recommend using freshly pressed orange juice. You can substitute it with store-bought orange juice but make sure to be using 100% orange juice only (without any added sugar).
If you mix the batter too much here, the egg whites will deflate and the cake will be denser. Stop folding as soon as all the ingredients are incorporated.
If the cake seems to be browning quickly in the oven, the temperature might be too hot. Decrease the temperature and if required, cover the cake with aluminium foil while baking.
You can pour it over the cool cake, but pouring it over the warm cake will make it absorb the syrup much better.