This Flourless Clementine Orange Almond Cake is a delightful fusion of almond richness and the zingy essence of oranges. With just a handful of simple ingredients, this grain-free and gluten-free creation yields a moist crumb with a subtle sweetness, perfectly complemented by a burst of vibrant orange flavour.
Flourless Orange Almond Cake
Whether you're hosting guests or treating yourself, whip up this effortless cake today and savour a slice alongside a comforting mug of your favourite coffee or tea. Its irresistible charm makes it an ideal indulgence for a leisurely afternoon treat.
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Calories in Orange Almond Cake
These cake makes 8 decent slices and has 229 calories per slice.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 200+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
Ingredients in Orange Almond Cake
To Make this cake you will need the following ingredients:
- Clementine Oranges - these are the small oranges.
- Almond Flour - but you can also use what is called ground almonds/blanched almonds
- Sugar - just regular white granulated sugar
- Granulated Sweetener - I use erythritol, it's naturally derived and is the closest in taste to real sugar. Do not use powdered sweetener as it will affect the bake.
- Eggs - just regular large fresh eggs
- Oil - 1 tablespoon of vegetable oil
- Baking Powder - make sure it is still in date and has been sealed correctly. Baking powder has a typical shelf life of about 6-12 month and may lose it's effectiveness as a rising agent after this time.
- Flaked/Sliced Almonds - these are for decoration on top and add additional flavour and texture, but the cake is still delicious without if you want to omit.
- Icing Sugar/Powder Sugar - for dusting the cake once it has cooled down.
- Low Calorie Spray - this is for greasing the cake tin. I prefer low calorie sprays without any added emulsifiers.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
Equipment Required
- Saucepan - any saucepan is fine, this is for cooking the oranges until softened so that they can be pureed.
- Blender - either a portable blend or counter top blended is fine, this is for pulsing the boiled oranges to a puree for the cake.
- Kitchen Scales - vital equipment for ensure that precise ratio of ingredients for the cake.
- Wooden Spoon/Spatula - for combining all the ingredients.
- Mixing Bowls
- Cake Pan - I recommend using an 8-inch springform cake pan. Its design facilitates easy removal once the cake is cooked. Avoid using a larger cake pan, as it could result in a flatter cake than desired.
- Parchment paper - this helps ensure your cake effortlessly releases from the pan. However, it's essential to opt for quality parchment paper. Cheaper brands may not provide the same non-stick reliability, potentially leading to a sticky situation.
Serving Orange Almond Cake
While this cake is a delight on its own, it pairs beautifully with your favourite cup of tea or coffee. Elevate the experience by serving it with a dollop of flavoured Greek yogurt or light aerosol cream. If you lean towards warm desserts, consider indulging in a drizzle of custard – a delightful treat to complement the cake's flavours.
For special occasions, transform this treat into a visual delight by adorning it with dried sliced oranges. Sweetened or candied dried oranges make a deliciously charming topping. Alternatively, canned mandarin orange slices add an extra burst of citrusy flavor. Remember, if using wet toppings, such as mandarin slices, add them just before serving to preserve the cake's texture.
Variation for topping
Craving an icing-style topping? Skip the sliced almonds and dusting of icing sugar. Instead, opt for a drizzle of icing sugar/powdered sugar mixed with a splash of fresh orange juice. You want a consistency that is not too thick or thin and allow it to set on the cake before slicing. This topping will add a delicious extra burst of extra flavor that perfectly complements the cake.
More Low Calorie Cake Recipes
Are you in search of more Low Calorie Cake recipes? Look no further! Here are some great choices below:
- Microwave Chocolate Mug Cake
- Raspberry Nutella Chocolate Cake
- Blueberry Muffins
- Gingerbread Baked Oats
- Healthy Banana and Chocolate Chip Loaf
- Healthy Apple Sultana Oat Bites
- Chocolate Chip Zucchini Bread
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
Frequently Asked Questions
I don't recommend using regular flour for this recipe, it won't yield the same result as almond flour creates a moist and delicious cake.
You need the whole pulp of cooked clementines, using juice orange juice and zest will not yield the same texture or taste to the cake.
Yes it is perfect for freezing. I recommend freezing as individual portions of the cake, that way it is easy to remove a slice to enjoy as needed. Just allow to defrost at room temp or if you prefer the cake warm, you can reheat at short intervals in the microwave.
Ensure you are using all the correct ingredients and ratios. One of the likely culprits for this is using the incorrect granulated sweetener. Not all sweeteners act the same in baked goods. I always use erythritol as my choice of granulated sweetener which looks and acts like real sugar in recipes like this.
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Recipe Card
Clementine Orange Almond Cake
This Flourless Orange Almond Cake is a delightful fusion of almond richness and the zingy essence of oranges. With just a handful of simple ingredients, this grain-free and gluten-free creation yields a moist crumb with a subtle sweetness, perfectly complemented by a burst of vibrant orange flavor.
Ingredients
- 5 whole clementines orange with rind - approx 220g/7.8oz
- 85g white sugar (3oz)
- 5 tablespoons of granulated sweetener (erythritol)
- 4 eggs
- 1 tablespoon of vegetable oil
- 150g (5.3oz) blanched almond flour
- 2 teaspoons baking powder
- 10g (0.35oz) of sliced almonds (flaked almonds)
- 1 tablespoon of icing sugar
- low calorie spray
Instructions
- Place the clementine oranges (whole with peel) into a saucepan and fill with water (don't worry if the oranges float). Bring to a boil and then allow to cook covered with lid for 30 mins.
- Drain the water and allow to cool.
- Preheat oven to 160c can, 180c or 350f or gas mark 4
- Cut each orange in half and remove any visible pips. Add the oranges to a blender/food processor and blitz until smooth.
- Combine the eggs, sugar and granulated sweetener in a bowl. Add in the oil and blended oranges puree and mix until combined.
- Fold in the almond flour and baking powder until all combined.
- Line the base of a 8-inch spring form pan with some parchment paper. A grease the pan with low calorie spray.
- Add the cake mixture to the pan and gently tap the tin on a firm surface to distribute evenly. Scatter the top with the sliced almonds.
- Bake for 50 minutes, until a skewer entered in the centre comes out clean. (Note: After about 40mins of baking time you may need to cover with some aluminum foil to prevent the top from over browning)
- Allow to cool, carefully remove from cake pan. Slice into 8 equal slices and dust with the icing sugar.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Vegetarian Friendly
- Gluten Free Friendly - ensure baking powder if gluten free
- Dairy Free Friendly
- Suitable for Freezing ❄️
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Recommended Products
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-
Bob Red Mills Blanched Almond Flour - 16 ounce -
TOMORAL Measuring Cups and Spoons -
Salter Digital Kitchen Weighing Scales -
ZeZaZu Parchment Paper Sheets for Baking (100 Sheets), Precut 12 x 16 inches - Exact Fit for Half-Sheet Baking Pans, Unbleached, Dual-Sided Coating, Siliconized, Non-Stick, RECLOSABLE Pack -
8 Inch (20cm) Springform Pan
Nutrition Information
Yield 8 Serving Size 1 SERVINGAmount Per Serving Calories 229Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 93mgSodium 158mgCarbohydrates 19gFiber 2gSugar 16gProtein 7g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Lisa Evrae says
Ooh lovely. Do you need the whole oranges? Wouldn't the zest and orange extract/essence work? Would be a few less syns
admin says
no you definately need the whole oranges, it is what gives it the flavour, zest and extract isnt enough. It makes quite a decent sized cake and a 1/6 of it is quite nice sized slice for 2.5 syns.
Lisa Evrae says
Ok, hmm got me thinking now as I have some lemons that need using.... Thanx 🙂
admin says
will work with lemons too. 🙂
StaceyUK says
Looks like another winner!! Might have to make this for buffet night this week!
Silvermaneuk says
Got this in the oven! Will let you know how it goes!
paula says
I would have thought that the oranges would be sin free as you are still using the whole fruit, i shall ask my s/w consultant on monday morning
admin says
oranges are synned when cooked or blended.
silvermaneuk says
The Orange and Almond cake was a BIG hit! Sadly my mum was very disappointed because I didn't save her any lol We did it as a 6 serving cake.
admin says
Glad you enjoyed it. It is a very moist cake, probably more pudding like than actual cake, so maybe not to everyones taste. I thought it was very yummy with a bit of light cream.
silvermaneuk says
We were saying that I bet it would taste yummy with VLF fromage frais with a chocolate options/highlight mixed in and dolloped on top...its that whole chocolate orange thing!
admin says
yep you can do it with cocoa powder in place of the flour. Nigella has done both, but of course she uses ground almonds too, which are very high in syns. I am going to try the chocolate orange version this week, will let you know how it works out.
Tingleyone says
Just having a go at making this for tonights tea. How do you get the oranges to stay under water tho? Mine keep floating. Going to make a quark flavoured cream to serve. Will let you know
LOVE your recipes - Thanks for all your effort for us SW folks. You are a real inspiration and excellent cook
admin says
Dont worry if they float, as long as you there is plenty of water and you cover the pan with a lid and rotate them every now and then, they will be fine.
Frances says
Hi,
I love your recipes! And this looks lovely.
I am going to give it a go, but when you say you can make a chocolate version by replacing the flour with cocoa pwoder...........is that replace all 56g of flour with the same amount of cocoa powder? Or just a small quantity of the flour? Sorry if this is a daft question.....baking isn't my strong point!
Thanks
admin says
yep the cocoa powder should work like flour, or you could do half and half. I haven't tried it yet, so not sure how it will work. 🙂
vicky says
sorry to seem like a dipstick but when you say half the oranges and remove the pips and then add oranges to blender...do you mean the whole orange skin and all?
admin says
yep the whole oranges including skin.
Anonymous says
How many lemons would you use for this cake and what would they be synned as when cooked? Thanks in advance 🙂
Anonymous says
Cooked this tonight, did not have Almonds or enough eggs 5 not 6 , but it was lovely and all the kids liked it too .
Good for lunch boxes as cools quite firm .
Anonymous says
Made this today, did not have enough eggs 5 not 6 or any Almonds , but we all liked it , as you have to cook oranges for so long should of done extra and frozen them for another day for quicker pudding .
Good too for lunch boxes as firm when cold .
Anonymous says
I've just discovered your great site - thank you! I've been making a similar recipe to this for years although have never tried using diet sugar. Instead of flour I use ground almonds - I'm not sure how this compares syn-wise though.
Anonymous says
This was yummy. Does anyone know whether I could freeze a whole cake? I want to make one ahead for Christmas and use up some oranges.
Melissa George says
Made this today it's so gorgeous!! Used 4 Satsumas and it worked fine. I added vanilla essence too
I stumbled upon this site few weeks back thanks for so many inspiring recipes.
Anne Watson says
Well I was looking at the recipe for egg fried rice and this came up at the bottom of the page so I thought I’d make it. Wow it is delicious. I was a bit short on ground almonds so 20g was dessicated coconut otherwise I followed recipe. Love it and will certainly make it again.
Nina says
Thank you for the fabulous recipe 👏👏👏 can I replace the granulated sweetener with regular sugar? How much in grams (UK) many thanks…
Siobhan (Slimming Eats) says
Yes you can just be aware or will be more calories. You can substitute like for like. So exactly the same amount in level tablespoons.