This flourless orange cake with honey cream is incredibly light and fluffy with a deep citrusy flavor.
I have a confession to make, I'm in love with fruit-loaded cakes, and this flourless orange cake is one of my favorites to make.
If you've been following The Petite Cook for some time, you'll probably remember this clementine cake, which follows a similar, magical method to this gluten-free orange cake I'm sharing today.
Basically, we are using whole oranges for this recipe, creating a unique texture and flavor that will make your guests ask for more!
Ingredients
To make this flourless orange sponge cake all you need is 5 simple ingredients:
- organic oranges
- almond flour
- medium-sized eggs
- sugar
- a pinch of baking powder
For the topping, all you need is thick natural Greek Yogurt and your favorite honey.
I like to use Manuka honey whenever I can, but any honey will do.
Also, it's optional, but I recommend adding a little orange zest into the cream, to enhance the lovely citrusy aroma of the cake.
This gorgeous flourless orange cake, is really the kind of dessert perfect to welcome the fall season.
It's light and refreshing but quite rich and indulgent, even though there's no butter or flour involved.
This orange cake is naturally gluten-free and dairy-free, which makes it a great allergy-friendly dessert option.
To make the cream topping dairy-free, simply swap the Greek yogurt with a thick dairy-free yogurt alternative.
I call it the “magic cake” because it's simply wonderful how a few simple ingredients combined can make up such a delicious flavourful dessert!
Storage tips
Serve: You can leave your orange cake at room temperature for up to 30 minutes, or longer if you place it in an airtight container in a cool dry spot in your kitchen.
Fridge: The cake keeps well in the refrigerator for 3-4 days.
Freezer: Cut the cake into slices, place them on a tray, and freeze for 30 minutes, then transfer them into individual ziplock bags and freeze for up to 1 month.
Did you make this recipe?
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Recipe
Flourless Orange Cake with Honey
Ingredients
- 400 g organic oranges, approx. 3 medium-sized ones
- 6 large free-range eggs
- 150 g white sugar
- 50 g demerara sugar
- 250 g ground almonds
- 1 teaspoon gluten-free baking powder
For the cream:
- 200 g Greek yogurt, well drained (or dairy-free alternative)
- 3 tablespoon honey + extra to decorate
- zest of one organic orange +extra to decorate
- handful of slivered almonds, to decorate (optional)
Instructions
- Put the oranges in a large sauce pan and cover with cold water. Cover with a lid and bring to the boil. Reduce the heat to low, and cook for 2 hours, adding extra water if necessary.
- Drain the oranges, and when cool, cut each in half and remove the pips.
- Transfer the oranges in a food processor and pulse until creamy but still a bit chunky.
- Preheat oven to 180C/370F and arrange a rack in the middle shelf. Grease and line with parchment paper a 8-inch spring-form pan, and set aside.
- In a large bowl, beat the eggs until pale and lightly foamy. Add the sugar, almond flour, and baking powder to the eggs, and mix until combined.
- Finally, fold in chopped oranges and mix until combined.
- Pour batter into the previously prepared cake pan.
- Bake for 40 minutes, then cover loosely with foil, and continue to bake for another 10min or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow to cool for 10 min.
- In the meantime prepare the cream. Simply mix together yogurt, orange zest and honey, adding some extra sugar to make it sweeter if you like. Refrigerate until ready to use.
- Spread the cream over the top of the cake, decorate with extra orange zest and an extra drizzle of honey.
- Serve immediately, and store in an air-tight container in the fridge for up to 3 days.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Natalie says
wow, The AncestryDNA is very interesting, I should try this one day xD
One question, is it bitter if we don't peel the oranges? I'm scared that it will become bitter when we pulse them in the food processor without peeling.
Emma says
I adore citrus flavours so I know I will love this cake. Pinning for later because I have to make this cake!
Jocelyn (Grandbaby Cakes) says
This cake is a must try! I just started to develop a flour allergy. Thanks for sharing!!
Marte says
Do you have to peal the oranges before you cook them?
Andrea says
Hi Marte! Nope, you don't need to peel the oranges, just boil them whole, once ready cut them in half and remove the seeds inside, then proceed and pulse them in a food processor.