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4.91 from 22 votes

Whole Orange Almond Cake

A moist, citrus-scented cake that is entirely gluten-free. The recipe is adapted from James Beard.
Prep Time10 mins
Cook Time1 hr
Course: Dessert
Cuisine: French-American
Keyword: cake, gluten free, James Beard, orange
Servings: 8
Calories: 294kcal


  • a buttered and floured (or non-stick-sprayed) 9-inch-diameter springform pan


  • 2 navel oranges about 14 ounces in total
  • 6 large eggs
  • 2 cups almond flour
  • Pinch of salt
  • 1 cup sugar
  • 1 teaspoon baking powder
  • Optional: confectioners' sugar for dusting


  • Center the oven rack; preheat the oven to 400°F.
  • Bring a large pot of salted water to a boil. Add the oranges to the boiling water, cover the pot, and let the oranges boil until perfectly soft -- 60-90 minutes.* Drain, cool, and cut the fruit into quarters.
    *The longer the fruit boils, the less bitter it will be.
  • Put the quartered oranges in the bowl of a food processor. Process to a fairly-fine puree.
  • In a large bowl, whisk the eggs until pale and thick. One ingredient at a time, whisk in the almond flour, salt, sugar, baking powder, and the orange puree.
  • Pour the batter into the prepared pan, and bake until firm -- about 1 hour. (Hint: check the cake after 45 minutes. If the batter is turning dramatically dark, cover the pan loosely with aluminum foil, then continue baking.) Transfer the pan to a wire rack to cool. Run a plastic knife between pan and cake, then release the cake onto a serving platter or cake stand. Dust with the optional confectioners' sugar.



Calories: 294kcal | Carbohydrates: 34g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 158mg | Sodium: 61mg | Potassium: 167mg | Fiber: 3g | Sugar: 29g | Vitamin A: 316IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 2mg