These gluten free orange and almond cakes are moist, sticky and as easy to make as they are delicious. Only 5 ingredients go in to making the cake. The sweetened yogurt and pomegranate seed topping elevate the recipe to scrumptiousness!
These sticky orange and almond cakes are sinfully delicious and gluten free! Who knew! I have been making these little cakes for years. In my yachting years they were often on the menu as a lunch dessert, drizzled in sweet yogurt and sprinkled with pomegranate seeds. Once I started catering my cakes shrunk in size and became a staple at cocktail parties. One perfect sweet mouthful to finish off the evening!
At home here in France we are still in lockdown and probably will be for at least another month. No cocktail parties on the horizon unfortunately. I’m trying not to stress and enjoy the time with my two beautiful little girls. We spend our days doing immense amounts of French schoolwork, cooking, baking, playing and exercising. Yesterday a friend asked me to share some gluten free recipes she could make with her children. Et voila! The girls and I made these little gluten free cakes in between schoolwork and exercise. I’ve got plenty of recipes and plenty of time to share……….
Looking for more gluten free recipes?
Getting the kids in the kitchen during isolation is a great way to pass the day and teach them new skills! A few more gluten free recipes to make with the kids are Healthy Chocolate Peanut Butter Cups, Maple Cranberry Cereal Bars and Chocolate Coconut Bliss Balls.
Orange and Almond Cake….
This gluten free cake can be prepared in many ways. You can bake the cake in a round or rectangular cake pan and cut it into individual servings. Alternatively, for catering, I bake it in a long rectangular pan and use a round cookie cutter to cut out individual mini cakes. The scraps get gobbled up quickly by myself and whoever happens to be in the kitchen!
I serve my orange and almond cake with sweetened yogurt and pomegranate seeds. The end result is melt-in-your-mouth moist, creamy, with surprising bursts of crunchy tartness. Delish!!Print
Sticky Orange and Almond Cakes (Gluten Free)
A delicious moist gluten free cake
- 2 oranges (or 4 clementines), peeled
- 6 eggs
- 1 cup of sugar
- 2 cups ground almonds/almond flour (which is just ground almonds)
- 1 teaspoon baking powder
- 150 ml/5 oz plain yogurt
- powdered sugar/confectionary sugar for dusting plus 1 tablespoon
- pomegranate seeds
- Place the oranges in a small sauce pan and cover with water. Place over medium-high heat and bring to a boil. Reduce the heat to simmer and simmer until the oranges are soft. Depending on the size of the orange this can take 30 minutes- 1 hour. Drain and allow too cool.
- Preheat the oven to 350F/180C for a fan oven or 375F/190C for non-convection.
- In a food processor or blender puree the oranges to a pulp.
- Add the eggs, sugar, almonds and baking powder to the food processor and pulse until smooth.
- Grease your pan and line it with parchment/baking paper. Grease the paper. Pour the batter in the pan and bake in the oven until set and a toothpick inserted into the centre comes out clean. This should take about 45 minutes but watch it as all ovens differ.
- Blend the yogurt with the 1 heaped tablespoon powdered sugar.
- When the cake is cool cut it into pieces (as described in post above) and dust with powdered sugar, top or drizzle with yogurt and sprinkle with pomegranate seeds.