Moist Almond and Orange Cake – A Gluten Free Cake Recipe
 | Amazon Price: $19.88 List Price: $35.00 |
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 | Amazon Price: $35.00 |
This cake is a real winner!
Anyone who reads my articles on a regular basis will know about my great friend Sue. Sue who provides me with pretty props for my photos, with cherries for my traditional Limousin Clafoutis recipe, with heart shaped sunglasses for my summer holiday 2011 article. This is one of her excellent no-fuss, foolproof recipes, (passed on to her by her friend Susi), that I have come to rely on for Les Trois Chenes, our Bed and Breakfast in Videix, Limousin, France.
This is no melt-in-the-mouth, fluffy, temperamental cake! This is a moist, satisfying cake with a deliciously fresh orange tang, but it's also light, fat free and gluten free, so perfect for people with special dietary requirements. It's a cake that I make because I love it, but also we do occasionally have guests who can't eat gluten or who would like a low fat meal and so this cake makes a perfect dessert for those occasions.
Find other recipes in my on-line work-in-progress recipe book The Les Trois Chenes Cookbook
Ingredients
- 2 large oranges
- 9oz / 250 g ground almonds
- 9oz / 250 g sugar
- 6 eggs
- 1 teaspoon baking powder
Oven gas mark 5, 190°c 375°F
Don't you just love it when the list of ingredients is so short and simple?
Method
- Simmer the oranges in water for two hours
- Drain and let them cool
- Grease and line a 20cm loose bottomed cake tin (see How to Line a Cake Tin)
- Whizz the oranges whole in a food processor (I mashed mine with a potato masher and, although not completely smooth, I thought this worked well and saved time and washing up
- Whisk 6 eggs in a bowl and fold in the other ingredients
- Pour into the tin and put into the oven at 190°c
- Bake for about an hour. The cake is cooked when you put a skewer into the middle of the cake and it comes out clean.
- Leave the cake to cool before you take it out of the tin
- Place on a cooling tray to cool
- This moist cake needs no decoration, but you can serve it with creme fraiche, yoghurt, ice-cream or any topping of your choice
- One of our circle of friends whips her cream with grated orange zest and cointreau. Divine.
How to find us
Videix - 
Limoges - 
Angouleme - Nothing could be more simple
If you are thinking about your summer holidays 2011, why not join us in Videix. Enjoy the peace and quiet of this hidden corner of south west France. We are situated in the tiny hamlet of Videix, ten minutes from the historic medieval town of Rochechouart with its magnificent chateau, about half an hour from Saint Junien and La Rochefoucald and less than an hour from Limoges and Angouleme.
Enjoy good French food and wine, walking, swimming, fishing and cycling. Sunbathe, read or just do nothing at all! We have a Bed and Breakfast and a three star self catering holiday cottage or gite, and we also offer residential painting holidays. Interested? Have a look at our web site www.lestroischenes.com or drop me an e-mail at info@lestroischenes.com
Have a look at some of these articles about Limousin and holidays here:
Tips for A Budget Friendly Holiday in France
Limousin, a Favourite Holiday Destination for Families
A Vacation in France for Fitness and Health
The Pilgrim Route of Saint Jacques and the Church of Saint Eutrope
Where to buy Limoges Porcelain in Limousin, France
More recipes from Les Trois Chenes
- Flognarde - Traditional Limousin Apple Dessert Recipe
Clafoutis and Flognarde are specialities of the Limousin and Auvergne region, and we serve this dish, along with other regional food and wine, at Les Trois Chenes chambres d'hotes, Limousin, France. - Traditional English Christmas Cake Recipe
Every family has its own traditions, and non more so than a round Christmas. The tree decoration that came out year after year, the bowls of nuts on the sideboard, and the Christmas cake with icing and the... - Apple Cake - a Limousin Speciality
A regional speciality of the Limousin, France, you can make this moist cake using either apples or pears. An apple cake is easy to make and very economical so we often serve it in our chambres d'hotes as a dessert. It looks pretty as a picture on our - Flower Fritters
It was early June last year when my friend Sue came to our Bed and Breakfast in Limousin, France, with her arms full of what we call acacia flowers, (they are really from the Robinia family though) and I soon... - Best Chocolate Cake Recipe Ever for a Wickedly Moist French Dessert
This is a wonderfully moist chocolate cake and one of the best chocolate cake recipe ever! And its such an easy cake to make. This French recipe has been passed around my circle of friends and is definately a winner with adults and kids alike. You m
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Do leave a comment, I love to hear from you!
Hi Megan. I bought the cointreau but haven't tried the cream yet. Next time .... Many thanks for dropping by and do please let me know how it turns out.
This looks amazing. And I especially like the tip about the whipped cream with orange zest and cointreau. I will most definitely have to try that!
crystolite, Thx so much for the feedback; pleased you enjoyed the article.
Nice article with a salivating samples of different type of dishes.
Sally's Trove I'm not an expert in cooking - the whole point of my recipes is that ANYONE, even me, can make a success of them! but I guess that you could just replace flour with ground almonds. In our part of France, Limousin, chestnuts used to be a staple food. They would dry them and grind them into flour. I expect this would be another alternative. Would anything ground up into a flour work? Many thanks for your thought-provoking comments and do let me know if you idea works and what turns out.
What a beautiful cake. I'm fascinated (along with other readers) with how the oranges are used. That's the easiest method of preparing an orange for anything that I've ever seen. Boil whole and mash! Amazing.
About almonds...when we make a cheese cake, we make an almond crust (ground almond, sugar, butter) for those who eat gluten-free foods. I guess ground almonds could be considered something like a flour. I never thought of adding baking powder to the almond cheese cake crust, but I think I might do that, along with an egg.
Up and awesome (as is every recipe from Les Trois Chenes)!
Andycool, so pleased you enjoyed it. It really is excellent and easy.
I cooked your cake yesterday. Really delicious! We enjoyed it together in a party at my friend's home! Very tasty indeed... thanks for sharing! Looking forward to read more such hubs on fabulous recipes written by you. - andycool
Please do drop a note and let me know if you liked the cake, Andy. Send a pic even!
I think it's gonna be delicious! I'll try this one coming Sunday for sure... let you know then. Thanks for sharing! - Andy
Hard to believe that a cake with no fat and no flour can be so nice. Do let me know if you make it, FeliciaM.
OMG, it looks delicious!! I am going to try this cake as I don't eat wheat and try to help my kids avoid it as much as possible. thanks!!
Many thanks for your very apt comment, Phillip!
that looks sooooooo goooood!
Whole-isticDiva, using the whole orange makes the cake really tangy and it smells wonderful.
This looks really good! Interesting method of boiling oranges in water and then using the whole fruit, peel and all. I've never seen that before.
dahoglund, alekhouse, I love a cake that I'm sure is going to work out well. Many thanks for your comments.
What an amazing cake. I've got to try it.
This really looks good.
Les Trois Chenes 8 months ago
Hi Megan. I bought the cointreau but haven't tried the cream yet. Next time .... Many thanks for dropping by and do please let me know how it turns out.