Flourless Orange Ginger Cake
If you love citrusy, spiced treats, this Flourless Orange Ginger Cake is about to become your new favorite dessert! Whole oranges and warm ginger create a moist, flavorful cake that’s naturally gluten-free and stays fresh for days. This easy-to-make treat is a crowd-pleaser, perfect for family gatherings or a cozy afternoon indulgence.
Why You’ll Love This Cake
- Naturally gluten-free – No flour, just ground almonds for a rich, nutty texture.
- Moist & aromatic – Whole oranges give it a fresh, zesty flavor and a tender crumb.
- Easy prep – Minimal active work with a simple mix-and-bake method.
- Perfect make-ahead dessert – The flavors get even better after a day or two!
I first made this cake for my gluten-sensitive mother-in-law, and now it’s a staple at our family gatherings—loved by everyone, dietary restrictions or not!
Ingredients
For the Cake:
- 2 large or 3 small organic oranges (about 600g)
- 6 large eggs
- 200g granulated sugar
- 250g almond flour
- 1 tsp baking soda
- 1 thumb-sized piece of fresh ginger, peeled and minced
- 1/4 cup chopped candied ginger
For the Topping:
- Zest and juice of 1 lemon
- 60g pearl sugar (or coarse sugar)
How to Make It
1. Prepare the Oranges
Place the whole oranges in a medium pot and cover with water. Bring to a gentle boil and let simmer for 2 hours. This removes any bitterness from the peel and softens them for blending. Check occasionally to ensure the water doesn’t run low. Once done, drain and let them cool.
2. Make the Orange Puree
Quarter the cooled oranges and remove any seeds. Blend them (peel and all) until completely smooth.
3. Mix the Batter
In a large bowl, whisk the eggs until frothy. Stir in the orange puree, sugar, almond flour, baking soda, and minced fresh ginger. The batter will be looser than traditional cake batter—that’s exactly how it should be!
4. Add the Candied Ginger
Fold in the chopped candied ginger, ensuring it’s evenly distributed for little bursts of spiced sweetness in every bite.
5. Bake the Cake
Preheat the oven to 180°C (360°F). Grease a 24cm (10-inch) springform pan and pour in the batter. Bake for about 45 minutes, or until golden and a toothpick inserted in the center comes out clean. The cake will rise and then settle slightly as it cools.
6. Add the Lemon-Sugar Topping
While the cake is still warm, mix the lemon zest, juice, and pearl sugar. Sprinkle it over the top—some sugar will melt slightly, creating a delicate, crunchy topping.
Serving & Storage Tips
- Best enjoyed at room temperature – Let slices sit out for a few minutes before serving.
- Make-ahead friendly – The flavors deepen after a day or two in the fridge!
- Store leftovers properly – Wrap in plastic wrap and refrigerate for up to 5 days.
Serving Ideas:
- Enjoy plain or dusted with powdered sugar.
- Pair with whipped cream or Greek yogurt for a creamy contrast.
- Serve with a scoop of vanilla ice cream and candied orange peel for a fancy dessert.
Recipe FAQs
Can I use a different flour?
Almond flour is key for the texture and flavor, but hazelnut flour could work as a substitute.
Do I really need to boil the oranges for 2 hours?
Yes! This step removes bitterness and ensures a smooth, moist cake.
Can I make this cake ahead of time?
Absolutely! It actually tastes better the next day as the flavors meld.
What’s the best way to cut clean slices?
For perfect slices, chill the cake first and use a sharp knife wiped clean between cuts.
A Little History
This type of flourless orange cake has roots in Mediterranean and Sephardic Jewish cuisine, often enjoyed during Passover when flour is avoided. The addition of fresh and candied ginger gives this version an extra layer of warmth and spice, making it a truly unforgettable treat.
This Flourless Orange Ginger Cake is proof that simple ingredients can create something incredibly delicious. Whether you’re making it for a special occasion or just because, one bite and you’ll see why it’s a must-bake favorite in my kitchen! 🍊✨
