Flourless orange cake with caramelized orange syrup

Everyone likes a sweet treat, and this moist cake is proof that a low fat does not have to mean low taste! It’s absolutely delicious. Perfect as a easy dessert or for any occasion when it’s handy to have a ‘cut and come again cake’ around. Best of all if you use Gluten free baking powder its gluten free too.

  • Prep Time

    45 Minutes
  • Cook Time

    1 Hours
  • Serves

    8 People


  • 2 Valencia oranges
  • 3 eggs
  • 1 cup caster sugar
  • 300g almond meal
  • 1 teaspoon baking powder

for the caramelized orange syrup

  • 2 Valencia oranges
  • ¾ cup caster sugar
  • ¾ cup water
  • 1 tablespoon water

You'll Need

  • Multix Bake


  1. Preheat oven to 170oC degrees.
  2. Grease a 22cm cake pan and line the base with Multix printed bake. Place whole oranges into a saucepan and cover with cold water. Bring to the boil and simmer for 15-20 minutes until tender. Drain and rinse under cold water. Coarsely chop the boiled oranges and remove any pips. Place in a food processor and process until smooth and allow to cool. Using an electric mixer, whisk eggs and sugar until thick and creamy. Add the orange puree, almond meal and baking powder and using a large metal spoon gently fold until combined. Pour into the cake pan and bake for about 1 hour. The cake is ready when golden brown and a skewer or knife comes out cleanly when you test it. Remove from the oven and allow to cool before you plate it up.
  3. Line a tray with Multix Bake. Cut 1 orange into thin slices (removing any pips) Squeeze the juice from the other orange and reserve.  Place a small heavy bottomed saucepan over a low heat with ¾ of a cup of water and the sugar and stir until the sugar dissolves, add the orange slices and raise the heat and boil for about 5 minutes. Remove the slices and lay them on the baking paper lined tray to cool. Continue to boil the sugar syrup until it thickens and starts to turn gold and caramelize. Working fast, remove the pan from the heat and stir rapidly, add the tablespoon of water to stop the caramelisation (be very careful not to get splashed with boiling syrup) then add the orange juice to the slightly cooled caramel.
  4. Turn the cake out top down on to the serving plate. Decorate with slices of glazed orange and drizzle generously with the caramelized syrup, serve with plain Greek style yogurt or cream.