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Moist, Gluten-Free Almond and Orange Cake Recipe

Updated on September 1, 2017
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.

Click thumbnail to view full-size
Simmer oranges in water for an hourGrease and line a cake tinCool on a cooling tray
Simmer oranges in water for an hour
Simmer oranges in water for an hour
Grease and line a cake tin
Grease and line a cake tin
Cool on a cooling tray
Cool on a cooling tray
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.

Cast your vote for this moist orange and almond cake

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

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    • Les Trois Chenes profile image
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      Les Trois Chenes 17 months ago from Videix, Limousin, South West France

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

    • profile image

      Peter A Edwards 18 months ago

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

    • Les Trois Chenes profile image
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      Les Trois Chenes 5 years ago from Videix, Limousin, South West France

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

    • Melovy profile image

      Yvonne Spence 5 years ago from UK

      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 profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      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 profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      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 profile image

      Megan Kathleen 6 years ago from Los Gatos, CA

      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 profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

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

    • crystolite profile image

      Emma 6 years ago from Houston TX

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

    • Les Trois Chenes profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      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.

    • Sally's Trove profile image

      Sherri 6 years ago from Southeastern Pennsylvania

      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 profile image
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      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

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

    • andycool profile image

      andycool 6 years ago from the U.S.

      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 profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

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

    • andycool profile image

      andycool 6 years ago from the U.S.

      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 profile image
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      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      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 profile image

      FeliciaM 6 years ago from Canada

      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 profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      Many thanks for your very apt comment, Phillip!

    • phillip goodson profile image

      phillip goodson 6 years ago

      that looks sooooooo goooood!

    • Les Trois Chenes profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

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

    • Whole-isticDiva profile image

      Whole-isticDiva 6 years ago from NY, NY

      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 profile image
      Author

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

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

    • alekhouse profile image

      Nancy Hinchliff 6 years ago from Essex Junction, Vermont

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

    • dahoglund profile image

      Don A. Hoglund 6 years ago from Wisconsin Rapids

      This really looks good.