Moist Orange and Almond Cake – Flourless

Orange and almond cake
Orange and Almond Cake

Orange and Almond Cake is moreish, moist, nutty and deeply orangy in flavour. It is a cake that we feel should be in every cook’s repertoire, if you haven’t come across this famous cake till now you’re in for a real treat. Flourless, gluten and dairy free too, it ticks a lot of boxes.

Orange and almond cake is a wonderfully moist cake because of the oranges and rich almond meal. By adding the whole fruit you get all of the oils which you’d think would be bitter, but gives the cake a fantastic depth of intense orange flavour.

You then throw everything into a food processor and blitz away. It might take a bit of time with the boiling of the oranges, but no real effort is required for a 10/10 cake. We love this Orange and Almond Cake!

Claudia Roden Orange Cake

Egyptian born Claudia Roden first introduced this orange and almond cake to the world in her 1968 cookbook ‘Book of Middle Eastern Food’.

This cake was originally created for Passover, hence the use of almond meal (flour) instead of wheat flour.

At a Glance This Is What You Need To Make Orange and Almond Cake


Almond Meal
Caster Sugar
Baking Powder

Shopping List

Slivered Almonds (optional)
Flaked Almonds (optional)
Orange Marmalade

Why Do You Boil The Oranges

Orange and almond cake is made with whole oranges, not just a little grated orange rind to flavour the batter. The oranges are boiled whole till tender then blitzed, rind and all in a food processor along with the other ingredients.

Boiling the oranges softens the peel, mellows the pith’s bitterness and intensifies the orange flavour. The depth of flavour seems to become more concentrated after a day or so.

We Use The Whole Orange, So Let’s Get Started

What Is Almond Meal

Depending on where you call home, almond meal is known by different names. Almond flour and ground almonds are the same thing. If in doubt check the label and you want to see 100% almonds on it.

You can make your own by blitzing whole blanched almonds. All that is needed is a blender and a few minutes. It’s best to do about a cup at a time otherwise the blender blade will invariably get clogged. Blitz almonds until they’re a fine sandy texture and you’re good to go.

Finish The Batter And Bake That Cake!

How to Serve

We love to serve an orange marmalade with this cake. Put 1/4 cup of orange marmalade in a small saucepan and add some fresh orange juice or water to thin it out a little. Heat marmalade gently and whisk till the liquid is incorporated. Remove from heat and allow to cool. Serve with the cake and fresh whipped cream. Delish!

How to Store Orange and Almond Cake

Orange and almond cake is best kept refrigerated in an airtight container. The cake will keep happily for a week.

Can I Freeze Orange And Almond Cake

Yes you can and it freezes beautifully. Wrap the whole cake or slices in cling film then cover tightly with tin foil. Freeze for up to 3 months. Remove cake from freezer and either thaw in the refrigerator, or leave on the kitchen bench.

Watch How To Make Orange and Almond Cake

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Don’t forget to rate this recipe and let us know what you thought when you make this fabulous Moist Orange and Almond Cake in the reviews below. 

Orange and Almond Cake
Yield: 10 - 12 serves

Orange and Almond Cake

Prep Time: 10 minutes
Cook Time: 45 minutes
Inactive Time: 1 hour
Total Time: 1 hour 55 minutes

Orange and Almond Cake is very moist, nutty and orangy. The cake can be made in a food processor providing it has a large capacity bowl or with a bowl, using a stick blender and cutting the oranges into smaller pieces.

Cake freezes extremely well and will keep for a week in the refrigerator.


  • 2 large or 3 small oranges
  • 375g (13 ounces) almond meal (almond flour)
  • 325g (11 1/2 ounces) caster sugar
  • 1 1/2 teaspoons baking powder 
  • 6 large eggs
  • 50g (2 ounces) slivered almonds, optional - see notes
  • 1/4 cup orange marmalade


  • boil oranges in water for an hour or until they are very tender
  • remove oranges from water and cut into quarters, removing any pips and allow to cool
  • preheat oven to 180c (355f) on bake, not fan
  • grease a 23 cm (9 inch) springform pan, and line the base with baking paper
  • in a food processor beat the eggs and sugar for 2-3 minutes until pale
  • add oranges and baking powder and whizz until oranges are thoroughly mixed in (1-2 minutes)
  • add almond meal (flour) and blend till mixed through.
  • add the slivered  almonds (optional - if using) and either pulse once or twice with the food processor or stir until just combined
  • pour mixture into springform pan
  • bake on middle shelf for 45-50 minutes or until a skewer comes away clean - see notes below
  • remove cake from oven and allow to cool in tin for 30 minutes
  • run a knife around the inside of the pan and release side of pan leaving cake to cool down on the base of the pan
  • glaze the top of the cake with orange marmalade mixed with a little water or orange juice just to thin it out - optional
  • transfer cake to a serving plate
  • serve and enjoy! - see notes


  • cook time can vary slightly depending on the size of your oranges - so take the cook time as a guide only
  • use the whole orange, peel and fruit
  • you don't need a food processor, anything that can blend the whole oranges into a puree will do and the rest can be finished with a hand mixer
  • slivered almonds are optional. We love the texture that they bring, but please feel free to leave them out
  • we like to serve this cake with a dollop of whipped cream and a drizzle of orange marmalade that has been mixed with a little fresh orange juice or water to thin it down

Nutrition Information



Serving Size


Amount Per Serving Calories 66Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 93mgSodium 101mgCarbohydrates 8gFiber 1gSugar 6gProtein 3g

Nutritional information provided here is only intended as a guide.


golden retriever called Cooper under a tree in a large hole that he has dug

Finally, we caught Cooper in the act of digging a hole……at last!

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  1. So, I’m planning to make this one this week. Only issue is that I don’t have a food processor, just a nutri-bullet. I’m planning to use the nutri-bullet to process the oranges and use my hand-mixer for everything else. Do you think that will work okay? I assume because it’s gluten-free I don’t have to worry about over/under mixing, based on what I have learned from binging Bake Off in quarantine.

    1. Recipe Winners says:

      Hi Emma, basically the oranges need to be whizzed up to a puree and then added to the other ingredients. So yes, we feel you can successfully make this cake with the equipment you have. Let us know how you go when you make this delicious cake. Regards, Jo and Jen

      1. I made this last week and it turned out amazing! It was even better the next day onwards. Using the nutri-bullet to puree the oranges worked perfectly. I used a hand-mixer for the eggs & sugar, then folded in the almond meal with a spatula.
        One thing I noticed: in the ingredients you have “baking powder” but in the instructions is “bicarb soda”. I went with bicarb soda so hopefully that’s what you meant!

        1. Recipe Winners says:

          Emma, Emma, Emma…….. think we need to adopt you as our proof reader :), the recipe should have called for baking powder. So sorry for the confusion and thank you for the wonderful review and rating. Jo an Jen
          PS Love what you’ve done with your hair!

  2. This really was such an easy cake, and truly delightful! I took the easy way out and used 13 oz of canned mandarin oranges drained. Could not have been easier! 10/10

    1. Recipe Winners says:

      Hi Ron, what a great idea to save time. Thanks for commenting, Jo nd Jen

    1. Recipe Winners says:

      Isn’t it! Thanks for commenting, Jo and Jen

  3. Hello. My brother requested an orange almond cake as a belated birthday cake. I found this recipe while doing research. 🙂 Will this cake work as a layer cake? Would I simply triple the recipe for a 3 layer 9 inch cake? If so, what fillings/frostings would you recommend? Orange marmalade , cranberry marmalade, almond buttercream, orange buttercream, vanilla buttercream? Others? Thank you in advance!

    1. Recipe Winners says:

      Hi Emily, The recipe makes a large cake. If you want a layer cake you could either halve the cake, or make 2 cakes and join them together. The cake is packed full of flavour and we like to serve it with just marmalade that has been thinned a little and fresh whipped cream.
      Orange butter cream sounds nice though, so please let us know how your lucky brother enjoys his birthday cake. Regards, Jo and Jen

  4. Leslie B. says:

    So, no olive oil or fat of any kind?

    1. Recipe Winners says:

      Hi Leslie, no fat or oil at all. It’s a winner of a cake. Hope you enjoy it. Regards, Jo and Jen

  5. Hi
    My daughter has recently been diagnosed T1 diabetic. Hope it’s good for her. Trying it out now, but my orange has split whilst simmering . Will it still work?

    1. Recipe Winners says:

      Hello Ruth, the orange will be fine even if split, just blitz it re the recipe. Hope you enjoy. Regards, Jo and Jen

  6. Hi, love this recipe! Any idea how I can make it egg free?

    1. Recipe Winners says:

      Hello Fatima, we’ve not made it egg free but a quick google search brings up a number of recipes. All the best Jo and Jen

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