Orange Flourless Cake- and Moving House

Some years back,  a cake that didn’t contain flour was a mystery to me, but now I have many great recipes for gluten-free cakes which are delicious.  But a cake that doesn’t have flour OR butter, well, that is cause for major suspicion.

Somehow though, the many eggs in this recipe must have been an important compensation, for this cake is moist, light but not lightweight (if you know what I mean!) and just plain delicious. I grew up eating cakes Nana made that regularly had four to six eggs in them.  Famously, her Christmas cake calls for TWENTY TWO eggs! Nowadays, it seems many cake recipes only call for two or three eggs,  I myself came to cake baking quite late in the piece as you know. I was happy to feed you girls a lovely plain chocolate cake which I bought at the Fyshwick Markets. Why bake when for twenty dollars, you could buy a delicious, chocolatey cake? After all, I was waaay too busy running around after two baby girls and a princess dog called Flipper.

Anywaaay, Izzy.  Back to the issue at hand.  It is the end of an era for you! Finishing up a degree- you are in the home run. LAst month before you are done! AND a new house to move in to. Yes, Grouse has been amazing, but looking back, it is the sum of wonderful people in it that made your household so special. Your new home sounds wonderful, and looks so lovely and light in the photos. And all your great Grouse residents moving in too. Cannot wait to visit you in Melbourne at your new address soon! Your gleaming kitchen and state of the art oven will have you baking and roasting and experimenting with so many better facilities and  better bench space. Fun!

Here’s this butter less, flour less cake to bake in your new home- it is a winner. Serve with whipped cream on the side. Good luck moving house this coming week-end! i’ll be thinking of you.  And here’s a tip from your master mover mum: pack your kettle and mugs separately: you’ll want a cup of tea before you do anything much once you are in the new place.

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ORANGE ALMOND CAKE RECIPE- as per The Cake Mistress


  • Use quality oranges. If they’re bitter, the cake will be bitter.
  • NO shortcuts on the boiling oranges step! Boiling reduces the bitterness of the orange pith and softens the rind. Failing to do so will result in a bitter chunky cake, which is nasty ‘yo.
  • Navel oranges don’t have pips, but other varieties do. Once boiled cut them open, check for pips and remove them!
  • Watch the baking time carefully. Other bakers have reported variable baking times, ranging from 45-60 minutes. Keep a close eye from 35 minutes onwards and check with a skewer to see if it comes out clean.
  • Use a springform pan, and let the cake cool in the upright position. Do not attempt to turn the cake out , because it’s a squidgy one and it will fall apart. A broken cake is a sad cake.
  • Tins: I used a 22cm round springform tin, filled to around 2/3 – 3/4 full. If you’re making a smaller cake, stick to the 2/3 full rule and turn the leftover batter into cupcakes or something equally marvellous.

You Will Need:

2 navel oranges
220g Caster Sugar
1 teaspoon Baking Powder
6 large eggs
250g Almond Meal

Place whole unpeeled oranges in saucepan. Cover with water. Boil with the lid on for 30 minutes. Drain the liquid, fill with fresh water and boil for 1 hour. Trim the ends, cut the oranges into quarters and check for pips. Place oranges into a food processor and pulverise them to a pulp. Leave to cool to room temperature.

Line a 22cm round springform cake tin with baking paper and grease the sides with non-stick spray. Preheat oven to 180 Celsius, or 160c if fan forced.

Beat eggs and sugar with electric mixer on high speed until fluffy and pale, which should take 3-5 minutes (stop before ribbons form). Beat in the baking powder. Fold in the almond meal and orange pulp.

Pour into tin and bake for 45-60 minutes, or until a skewer into the centre comes out clean. For me, at 30 minutes the top was getting nice and brown, so I covered it with aluminium foil to minimise burning. At 45 minutes, mine was shrinking away from the sides of the tin and passed the skewer test.

Allow cake to cool upright in the pan. Do not attempt to turn out. When cool, dust the top with icing sugar if desired.

Serves 10

Recipe found on SBS Food, which is identical to the Stephanie Alexander version in The Cooks’ Companion, which is extremely similar to the Australian Women’s Weekly version. All equally awesome.

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