top of page

Orange and Almond GLUTEN FREE cake


Makes one large – 23 to 24 cm cake

6 large free range eggs, separated

2 large organic, unwaxed oranges

250g/8 oz caster sugar

250g/8 oz finely ground almonds

1 tsp gluten free baking powder

Butter and rice flour for the cake tin


Grated orange zest

Icing sugar

Whipped cream or Mascarpone

Preheat oven to 180° - 350 °F



1. Place the whole oranges in a saucepan, cover with boiling water and then boil gently

for 1 hour or until soft all the way through.

2. Meanwhile line a deep 23 or 24 cm. cake tin with baking parchment, butter and a

light dusting of rice flour.

3. Allow the oranges to cool, then remove any pips and liquidize them - skins and

all, in a food processor. Set aside.

4. Beat egg yolks and sugar together until pale and creamy, add the ground

almonds, baking powder and liquidised oranges. Mix well.

5. Beat the egg whites to form soft peaks, and then fold them gently into the cake batter.

6. Pour evenly into the prepared tin and spread out evenly with the back of a spoon.

7. Bake for 20 minutes on a high shelf then remove to a lower shelf for a further 20

to 25 minutes once the cake starts to brown on top. Baking time will be 40 to 45

minutes in total - depending on the depth of the cake tin. It is ready when a

skewer inserted in the centre comes out clean, but this cake is supposed to be

quite soft and moist so be careful not to over-bake it.

8. Remove from the oven and cool slightly in the tin before turning out on to a wire


9. Serve warm or at room temperature sprinkled with orange zest, icing sugar and

with chilled whipped cream or Mascarpone on the side. TO VIEW THE RECIPE ON INSTAGRAM CLICK HERE


bottom of page