Flourless Middle Eastern Orange Cake

Flourless Middle Eastern Orange Cake


1 person made this

About this recipe: A traditional Middle-Eastern orange cake that is rich and moist made with ground almonds and no flour. Serving it with yoghurt adds a tangy twist to it.

Janet Mitchell

Serves: 10 

  • 5 large oranges
  • 6 eggs, beaten
  • 2¼ cups ground almonds
  • 1¼ cups caster sugar
  • 1 teaspoon baking powder
  • 1 cup plain low-fat yoghurt

Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

  1. Wash 2 of the oranges and place in a saucepan with water to cover. Bring to the boil, cover and simmer for 2 hours. Allow the oranges to cool, then cut open, remove the pips and roughly chop the flesh.
  2. Preheat the oven to 190°C. Grease and flour a 22-cm springform tin. Process the cooked oranges, eggs, ground almonds, sugar and baking powder in a food processor.
  3. Pour the batter into the prepared tin. Bake for 1 hour or until the centre is firm (note that this is a very moist cake). Cool in the tin before gently turning out.
  4. Peel the remaining oranges with a small paring knife. Separate the orange segments from the membranes. Serve the cake with the fresh orange segments and some yoghurt on the side.

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