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Moist, Gluten-Free Almond and Orange Cake Recipe

I love to share my easiest, most economical, most delicious and most foolproof recipes so that others may enjoy them.

This may be  gluten free cake recipe, but it is the most deliciously, moist almond and orange cake as well!

This may be gluten free cake recipe, but it is the most deliciously, moist almond and orange cake as well!

This Recipe Is a Real Winner!

This orange and almond cake is no melt-in-the-mouth, fluffy, temperamental cake! This is a moist, satisfying cake with a deliciously fresh orange tang, but it's also light, fat-free, and gluten-free, so it's perfect for people with special dietary requirements.

It's a cake that I make at Les Trois Chenes, our bed and breakfast in Videix, Limousin, France. Because I love it, it's easy and reliable, but also we do occasionally have guests who can't eat gluten or who would like a low-fat meal and so this cake makes a perfect dessert for those occasions.

Thanks to my friend Sue for passing on this orange cake recipe (passed on to her by her friend Susi).

Orange and Almond Cake Ingredients

  • 2 large oranges
  • 9oz/250 g ground almonds
  • 9oz/250 g sugar
  • 6 eggs
  • 1 teaspoon gluten free baking powder*

Oven gas mark 5, 190°c 375°F

Don't you just love it when the list of ingredients is so short and simple?

Ingredients for orange and almond cake dessert

Ingredients for orange and almond cake dessert

How to Make Your Orange and Almond Cake

  1. Simmer the oranges in water for two hours.
  2. Drain and let them cool.
  3. Grease and line a 20cm loose bottomed cake tin.
  4. Whizz the oranges whole in a food processor. (I mashed mine with a potato masher and, although not completely smooth, I thought this worked well and saved time and washing up.)
  5. Whisk 6 eggs in a bowl and fold in the other ingredients.
  6. Pour into the tin and put into the oven at 190°c.
  7. Bake for about an hour. The cake is cooked when you put a skewer into the middle of the cake and it comes out clean.
  8. Leave the cake to cool before you take it out of the tin.
  9. Place on a cooling tray to cool.
  10. This moist cake needs no decoration, but you can serve it with creme fraiche, yoghurt, ice cream or any topping of your choice. One of our circle of friends whips her cream with grated orange zest and cointreau. Divine.
Simply delicous

Simply delicous

Did You Notice That This Is a Fat-Free Cake?

This orange cake recipe contains no oil, margarine or butter! Ideal if you're looking for a fat free cake recipe.

Do leave a comment, I love to hear from you!

Bree Dixon on July 16, 2018:

Hi I just made this cake and its amazing. Thank you

Les Trois Chenes (author) from Videix, Limousin, South West France on April 30, 2016:

Yes, I do love an easy, foolproof recipe and this Orange cake recipe pushes those buttons. Thanks for leaving a comment, Peter.

Peter A Edwards on April 25, 2016:

A very simple recipe with very few ingredients. The essence of baking in its purest form.

Les Trois Chenes (author) from Videix, Limousin, South West France on June 08, 2012:

Many thanks for leaving this message, Melovy. Do let me know how you get on.

Yvonne Spence from UK on June 08, 2012:

I love the moistness of cakes made with almonds. I have never heard of the method you used with oranges before. It sounds really intriguing and I will have to give it a try! Thanks for sharing the recipe.

Les Trois Chenes (author) from Videix, Limousin, South West France on September 05, 2011:

Hi Megan. I bought the cointreau but haven't tried the cream yet. Next time .... Many thanks for dropping by and do please let me know how it turns out.

Les Trois Chenes (author) from Videix, Limousin, South West France on September 05, 2011:

Hi Megan. I bought the cointreau but haven't tried the cream yet. Next time .... Many thanks for dropping by and do please let me know how it turns out.

Megan Kathleen from Los Gatos, CA on September 04, 2011:

This looks amazing. And I especially like the tip about the whipped cream with orange zest and cointreau. I will most definitely have to try that!

Les Trois Chenes (author) from Videix, Limousin, South West France on March 24, 2011:

crystolite, Thx so much for the feedback; pleased you enjoyed the article.

Emma from Houston TX on March 24, 2011:

Nice article with a salivating samples of different type of dishes.

Les Trois Chenes (author) from Videix, Limousin, South West France on March 08, 2011:

Sally's Trove I'm not an expert in cooking - the whole point of my recipes is that ANYONE, even me, can make a success of them! but I guess that you could just replace flour with ground almonds. In our part of France, Limousin, chestnuts used to be a staple food. They would dry them and grind them into flour. I expect this would be another alternative. Would anything ground up into a flour work? Many thanks for your thought-provoking comments and do let me know if you idea works and what turns out.

Sherri from Southeastern Pennsylvania on March 08, 2011:

What a beautiful cake. I'm fascinated (along with other readers) with how the oranges are used. That's the easiest method of preparing an orange for anything that I've ever seen. Boil whole and mash! Amazing.

About almonds...when we make a cheesecake, we make an almond crust (ground almond, sugar, butter) for those who eat gluten-free foods. I guess ground almonds could be considered something like a flour. I never thought of adding baking powder to the almond cheese cake crust, but I think I might do that, along with an egg.

Up and awesome (as is every recipe from Les Trois Chenes)!

Les Trois Chenes (author) from Videix, Limousin, South West France on March 07, 2011:

Andycool, so pleased you enjoyed it. It really is excellent and easy.

andycool on March 07, 2011:

I cooked your cake yesterday. Really delicious! We enjoyed it together in a party at my friend's home! Very tasty indeed... thanks for sharing! Looking forward to read more such hubs on fabulous recipes written by you. - andycool

Les Trois Chenes (author) from Videix, Limousin, South West France on March 05, 2011:

Please do drop a note and let me know if you liked the cake, Andy. Send a pic even!

andycool on March 04, 2011:

I think it's gonna be delicious! I'll try this one coming Sunday for sure... let you know then. Thanks for sharing! - Andy

Les Trois Chenes (author) from Videix, Limousin, South West France on March 02, 2011:

Hard to believe that a cake with no fat and no flour can be so nice. Do let me know if you make it, FeliciaM.

FeliciaM from Canada on March 02, 2011:

OMG, it looks delicious!! I am going to try this cake as I don't eat wheat and try to help my kids avoid it as much as possible. thanks!!

Les Trois Chenes (author) from Videix, Limousin, South West France on March 01, 2011:

Many thanks for your very apt comment, Phillip!

phillip goodson on February 28, 2011:

that looks sooooooo goooood!

Les Trois Chenes (author) from Videix, Limousin, South West France on February 28, 2011:

Whole-isticDiva, using the whole orange makes the cake really tangy and it smells wonderful.

Whole-isticDiva from NY, NY on February 28, 2011:

This looks really good! Interesting method of boiling oranges in water and then using the whole fruit, peel and all. I've never seen that before.

Les Trois Chenes (author) from Videix, Limousin, South West France on February 28, 2011:

dahoglund, alekhouse, I love a cake that I'm sure is going to work out well. Many thanks for your comments.

Nancy Hinchliff from Essex Junction, Vermont on February 28, 2011:

What an amazing cake. I've got to try it.

Don A. Hoglund from Wisconsin Rapids on February 28, 2011:

This really looks good.