A moist, citrus-infused cake made with ground almonds and fresh oranges, topped with a creamy mascarpone frosting and vibrant fresh fruit. This elegant gluten-free dessert is perfect for Mother’s Day or any special occasion.

Why You’ll Love This Recipe

Naturally gluten-free – Made with ground almonds instead of flour.
Rich citrus flavor – Whole oranges create a deeply fragrant and moist cake.
Moist and tender texture – Almonds provide a soft, delicate crumb.
Beautiful presentation – Topped with mascarpone frosting and fresh fruit for a stunning finish.
Easy to make – Simple ingredients and a straightforward method.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

2 oranges
5 eggs
1 cup (200g) caster sugar
2 ½ cups (250g) ground almonds
2 tsp baking powder
1 tsp vanilla extract

For the Frosting:

250g mascarpone
125g butter, softened
1 cup (120g) icing sugar
½ tsp rose water or orange blossom water
1 tsp vanilla bean paste or extract

For Topping:

Fresh figs, sliced
Fresh raspberries
Pomegranate arils
Chopped pistachios
Edible dried rose petals (optional)

Directions

Preheat the Oven: Preheat to 350°F (175°C). Grease and line an 8-inch cake pan.
Prepare the Oranges: Place whole oranges in a pot, cover with water, and simmer for 1 hour until soft. Cool, then blend into a smooth purée.
Make the Batter: In a large bowl, beat eggs and sugar until pale and fluffy. Stir in the orange purée, ground almonds, baking powder, and vanilla extract.
Bake the Cake: Pour the batter into the prepared pan and bake for 50-55 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool completely.
Prepare the Frosting: Beat mascarpone, butter, icing sugar, rose water, and vanilla until smooth.
Assemble the Cake: Spread the frosting over the cooled cake. Decorate with sliced figs, raspberries, pomegranate arils, and chopped pistachios. Sprinkle with rose petals if using.
Serve and enjoy!

Servings and Timing

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories per serving: 360 kcal

Variations

Nut-Free Version: Substitute ground almonds with a gluten-free flour blend.
Dairy-Free Frosting: Use dairy-free butter and coconut cream instead of mascarpone.
Chocolate Twist: Add 2 tbsp of cocoa powder to the cake batter for a chocolate-orange version.
Lemon Almond Cake: Replace oranges with lemons for a tart citrus variation.
Honey Glaze: Drizzle with honey instead of frosting for a lighter, naturally sweet finish.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the unfrosted cake for up to 2 months. Thaw before decorating.
Serving Tip: Serve chilled or at room temperature for the best flavor.

FAQs

Can I use almond flour instead of ground almonds?

Yes, almond flour works, but ensure it’s finely ground for the best texture.

Do I need to remove the orange peel?

No, simmering the whole oranges softens the peel, giving the cake its intense citrus flavor.

Can I use a different sweetener instead of sugar?

Yes, honey or maple syrup can be used, but adjust the liquid content slightly.

How do I know when the cake is fully baked?

Insert a skewer into the center—if it comes out clean, the cake is ready.

Can I make this cake ahead of time?

Yes, the cake can be baked a day ahead and stored in the fridge before frosting.

What’s the best way to slice the cake cleanly?

Use a sharp knife and wipe it between cuts for neat slices.

Can I skip the frosting?

Yes, the cake is delicious on its own or simply dusted with powdered sugar.

Can I use store-bought orange juice instead of whole oranges?

No, whole oranges provide the natural oils and flavor essential for this cake.

How do I prevent the cake from being too dense?

Ensure the eggs are beaten well to incorporate air into the batter.

What can I serve with this cake?

Pair with tea, coffee, or a scoop of vanilla ice cream for an extra treat.

Conclusion

Flourless Orange and Almond Cake is a beautifully moist and fragrant dessert that is naturally gluten-free and bursting with citrus flavor. Topped with creamy mascarpone frosting and vibrant fruit, it’s a stunning centerpiece for any Mother’s Day celebration. Simple to make yet impressive to serve, this cake is guaranteed to delight. Try it today for a refreshing and elegant treat!

Flourless Orange and Almond Cake

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Author: Mari
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Diet: Gluten Free

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Description

A moist, citrus-infused cake made with ground almonds and fresh oranges, topped with a creamy mascarpone frosting and vibrant fresh fruit. A stunning gluten-free dessert perfect for Mother’s Day!

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
Prepare the Oranges:
- Place whole oranges in a pot, cover with water, and simmer for 1 hour until soft.
- Cool, then blend into a smooth purée.
Make the Batter:
- Beat eggs and sugar until pale and fluffy.
- Stir in orange purée, ground almonds, baking powder, and vanilla extract.
Bake the Cake:
- Pour batter into the pan and bake for 50-55 minutes until a skewer comes out clean.
- Let cool completely.
Prepare the Frosting:
- Beat mascarpone, butter, icing sugar, rose water, and vanilla until smooth.
Assemble:
- Spread frosting over the cooled cake.
- Decorate with fresh figs, raspberries, pomegranate arils, and pistachios.
- Sprinkle with rose petals if using.
Serve and enjoy!

Notes

Boiling the oranges helps remove bitterness and enhances their sweetness.
Store in the fridge for up to 3 days for the best texture.
Swap rose water for extra vanilla if preferred.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert, Cake
Method: Baking
Cuisine: Mediterranean, Gluten-Free