Blood Orange Almond Flourless Cake

This moist Blood Orange Almond Flourless Cake is naturally gluten free, incredibly tender, and bursting with bright citrus flavor. A beautiful spring dessert for brunch, tea, or any special occasion.

Course Dessert

Cuisine French

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings -10 servings

Calories 375kcal

Author Tiffany Bendayan

Ingredients

For Cake

6 large eggs room temperatura
2 blood oranges
9.5 oz granulated sugar (by weight not volume)
8.8 oz almond flour (by weight, not volume)
Pinch of salt
1 teaspoon baking powder

For Topping

1/4 cup sliced almonds toasted (optional)
Powdered sugar for dusting

US Customary - Metric

Instructions

Wash the blood oranges thoroughly and place them in a saucepan. Cover with water and boil for 2 hours, or until completely tender.
Drain the oranges and let them cool enough to handle.
Trim off the stem ends, cut the oranges into quarters, remove any seeds, and puree the entire fruit (including the peel) in a food processor until smooth.
Preheat oven to 375°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
In the bowl of a stand mixer, beat the eggs and sugar on medium-high speed for 4–5 minutes, until pale and slightly fluffy.
Mix in the blood orange puree until combined.
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture until fully incorporated.
Pour the batter into the prepared pan and smooth the top.
Sprinkle with sliced almonds, if using.
Bake for 25-30 minutes, or until the center is set and a toothpick inserted in the middle comes out mostly clean.
Cool in the pan for 20–30 minutes.
Run a knife around the edges, release the springform, and transfer to a serving plate.
Dust with powdered sugar before serving.

Notes

Boiling the oranges removes bitterness and softens the peel for a smooth batter.
Remove seeds before blending.
Almond flour gives a finer crumb than almond meal.
Store covered in the refrigerator for up to 4 days.
This cake tastes even better the next day.
Oven temperatures vary, so start checking around the 24-minute mark to avoid overbaking.

Nutrition