This moist Blood Orange Almond Flourless Cake is delicious and easy to make. The perfect Spring dessert to enjoy with tea and coffee. It’s gluten-free too
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Blood Orange Almond Flourless Cake
I love strolling through the grocery store and checking out the fruits and veggies that are in Season. This week, I was lucky to find blood oranges. If you’ve never tasted them before, they are a bit less sweet than regular oranges and have a slighter delicate taste. Plus, their pulp color is gorgeous.
This Blood Orange Almond Flourless Cake is super easy to make, moist, and flavorful. It’s so moist that it doesn’t require frosting or sauce. Powdered sugar is perfect. I love to eat a slice with tea, coffee, and of course, for Easter brunch.
Since Spring is in the air, I crave citrus flavors that pair well with the season. I decided to make it flourless so my mom could taste it. This Almond cake is based on a classic French and delicate dessert. When you taste it, you’ll feel the delicious flavors coming together.
This Blood Orange Almond Flourless Cake has ground almonds as an ingredient. I saved time using Bob’s Red Mill almond meal because it’s made from ground, whole-blanched sweet almonds, and not only do almonds have a healthy boost of protein, but they are also very low in carbohydrates and inherently gluten-free.
I also use Bob’s Red Mill Almond Meal for macarons and other gluten-free desserts.
If you’re hosting an Easter Brunch, take this Blood Orange Almond Flourless Cake with you and see how it disappears quickly. The blood oranges give it that unique flavor that will have your guests guessing: what’s in this cake?
I hope you can try this delicious blood Orange Almond Flourless Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Check out this video on how I made it:
Blood Orange Almond Flourless Cake
Ingredients
- 6 eggs Large
- 2 blood oranges Medium
- 9.5 oz granulated sugar (by weight not volume)
- 8.8 oz almond meal (by weight, not volume)
- Pinch of salt
- 1 teaspoon baking powder
- 1/4 cup slivered almonds Toasted
- powdered sugar for dusting
Instructions
- Wash oranges
- Boil them in plenty of water for 2 hours or until tender
- Remove from pot and cut away the top and bottom stem
- Cut orange in 4 and place the pieces in a food processor or blender until pureed. Do not remove the skin, it gives the cake plenty of flavor and color
- Meanwhile, sift the Almond Meal
- Preheat oven to 375 Degrees F.
- Butter or oil a 9 Inch springform pan
- Place the eggs and sugar in a bowl
- Using the mixer, mix on medium heat for 3-5 minutes or until the egg's volume has increased
- Add the orange puree and continue mixing
- Add the salt, baking powder and mix
- Finally, add the almond and mix until combined
- Place the batter on the prepared pan
- Sprinkle the slivered almonds on top (optional)
- Bake for 24-28 minutes or until the top has browned and a knife inserted in the middle comes out clean
- Let the cake cool on a baking rack for 30 minutes
- Run a knife through the pan and the edges of the cake
- Remove the sides of the cake mold
- Sprinkle powdered on top
- Enjoy!
Notes
Nutrition
You may also like:
Sugar Free Chocolate Pudding
3 Ingredient Coconut Macaroons
Flourless Banana Caramel Muffins
how to replace 6 eggs??
I haven’t tried it using egg replacers so I can’t guarantee it’ll work but you can try flax seeds, Ener-G Egg Replacer, etc.
I absolutely loved this cake! I’m wondering if anyone has tried this recipe with a little less sugar. Does the cake still bake up like it should?
Hi Nicole! glad you liked the cake. Depending on the sweetness/ripeness of your oranges you can use 8 oz of sugar instead of 9.6 oz
Does this work with regular oranges… not blood oranges?
of course Roksana!
What size pan did you use and how did you prep it? Butter/oil and cornstarch?
Hi Lora! I used a 9 Inch springform pan and greased the sides and bottom with oil
Could a rectangle pan be used instead? And would you double the recipe for a 9×13?
yes!