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Orange and Almond Cake

This isn’t your typical light and fluffy cake that you’ve
come to expect.  The ground almonds
give it a “coarse” texture that has a bit of a bite to it.  And since you use the whole orange
peel, white pith and all, there is a slight bitterness that blends well with
the almonds. 


  • 2 large, seedless oranges
  • 1½  cups egg substitute
  • 1½  cups ground almonds
  • 1 cup sugar
  • 1 teaspoon gluten-free baking powder
  • Pinch of salt
  • Garnish: powdered sugar


In a large saucepan, place unpeeled oranges and enough water
to cover.  Bring to a boil then
reduce heat and simmer until very soft, about 25-30 minutes. Drain, cool before
cutting into quarters.

Preheat oven to 400º F. Lightly grease and flour a 9-inch
springform pan; set aside  

Place oranges in a food processor and process until
chunky.  Add eggs and process until
smooth. Add ground almonds, sugar, baking powder and salt and process until
very well blended. Pour into prepared pan.

Bake 50 to 60 minutes or until set and a toothpick inserted
in center comes out clean. Cool in pan on wire rack 15 minutes.  Remove from pan and cool

Sprinkle with sifted powdered sugar and serve with soft
whipped cream. This cake keeps for a few days, well wrapped and not


  • Servings: 8
  • Serving Size: 1 slice
  • Calories: 261
  • Total Fat: 10 g
  • Sat Fat: 0.8 g
  • Cholesterol: 0.5 mg
  • Sodium: 190 mg
  • Potassium: 239 mg
  • Carbohydrate: 35 g
  • Protein: 9 g

Posted by: Dr.Health

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