Flourless Orange and Almond Cake

So – Stephanie Alexander’s flourless orange and almond cake is a classic. At least in my neck of the woods. It’s perfect – citrusy, sweet, not too heavy – just AMAZING. And the other day I just WANTED one! So I decided to adapt it a little – and it turned out – I have to say – perfectly. Still moist, very firm, and such a good one for the kids’ lunchboxes too!… Delicious with a little paleo cream! And with all the eggs and almond meal, it’s packed with protein so will keep you fuller for longer – always a good thing!

Orange and Almond Cake (1)



2 whole oranges

300g almond meal

6 eggs

100g coconut syrup

1 tsp baking soda



Cover the oranges in water in a saucepan and boil for about 2 hours. Keep topping up when necessary and go and relax, check your emails etc… in the meantime.

Preheat the oven to 180 degrees Celsius and line the bottom of a 24cm springform pan with baking paper.

Lightly beat the eggs.

Blend the eggs and oranges (quarter them first) thoroughly in a food processor.

Add the rest of the ingredients to the food processor, again blending thoroughly.

Pour mixture into the lined tin and bake for roughly an hour.

Enjoy! – x.


10 Responses to “Flourless Orange and Almond Cake”

  1. Juliana says:

    Hi. New to your blog. This recipe seems so easy and delicious! One question- did you take the skin out of the oranges before you boil them? If not, did you process the oranges with the skin on with the eggs? Thanks!

    • Carmen says:

      Hi Juliana, no leave the skin on the whole time!! That’s why they take so long to boil… the skin needs to be nice and soft, and it all goes in the processor (maybe chopped in half) =)

  2. Eva says:

    Hi Carmen, dying to try this recipe, but I don’t know anywhere that sells coconut syrup. Could you suggest a replacement? Stevia, coconut oil, coconut milk? Thank you

  3. Can I cook the oranges tonight and make the cake tomorrow?

  4. Emma says:

    I was so excited to try this recipe and I finally got the chance to this afternoon! Unfortunately it wasn’t quite the cake I had dreamed it would be. The result was picture-perfect, and as mentioned the texture was right on, dense and moist without being soggy, so for that alone I found this recipe to be worthwhile because texture can be tricky in Paleo baking. But one of the problems I often have in Paleo baking is that the final product comes out too “eggy,” and I found that to be true here. Personally I was also hoping this cake would have a much sharper orange flavor; I thought it was kind of mild but maybe I was just too distracted by the egginess. (Just as an aside, I also poked holes in my cake while warm and brushed coconut syrup on it for an extra kick.) Honestly, though, I’m going to make a few tweaks and try this cake out again, because even though it didn’t come out exactly as I had hoped, I still enjoyed it! Thanks for sharing!

    • Carmen says:

      Hi Emma, thanks for the reply. Interestingly mine are not too ‘eggy,’ I know what you mean by that – a good trick can be adding in a little orange rind for that extra citrusyness!

  5. beth says:

    Can you repost this recipe for us who failed our tests on the metric system? i.e. C°~> F° and g ~> cups & cm ~> inches? It would be most helpful!


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