Gluten Free Orange Almond Cake Recipe
The moist, orange fragrant sponge is topped with tangy Greek yoghurt and a sticky sweet orange and honey syrup offset with crunchy pistachios. With zero flour, this simple recipe will win you over.THIS RECIPE CAN BE DOUBLED: SEE NOTES SECTION BELOW
Servings: 8 slices (15cm/6-inch cake)
Calories: 361kcal
Ingredients
- 130 g unsalted butter room temperature
- 80 g sugar
- 2 eggs room temperature
- 180 g almond meal almond flour
- 1 teaspoon baking powder
- 1 teaspoon orange blossom water optional
- 30 g runny honey
- 1 orange zest
Orange honey syrup
- 60 ml orange juice
- 15 g runny honey
- 30 g light brown sugar
To decorate
- 80 g greek yogurt
- 25 g pistachios chopped
Instructions
- Cream butter & sugar. Preheat oven to 180°C (350°F). Grease and line the base and sides of a 15cm (6-inch) cake tin with parchment paper. Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy.
- Add the eggs. Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the base and sides of the bowl before and after beating the eggs in.
- Add in the flavourings. Add in the honey, orange zest and orange blossom water and mix until combined.
- Add the dry ingredients: Add the almond meal and baking powder and mix with a rubber spatula until you can still see a few flour streaks. Note, the batter is fairly thick which is what it's supposed to look like.
- Bake! Spoon the mixture into the cake pan. Bake for 30-40 minutes or until a skewer comes out clean when inserted into the centre. If the cake browns too quickly then tent with aluminium foil. Once baked, remove from the oven and allow to cool in the pan for ten minutes before turning out onto a wire rack and allow to cool completely.
- Make the orange honey syrup. Whilst the cake is cooling, add the orange juice, honey and light brown sugar into a small saucepan and bring to the boil. Boil gently for 5 minutes and then set aside to cool. The syrup will thicken as it cools.
- To serve. Once the cake has cooled completely, spoon the Greek yoghurt onto the top of the cake and smooth it with the back of the spoon. Sprinkle the pistachios over the top and drizzle with orange honey syrup. Slice and serve immediately.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To double quantity: This recipe can be doubled to make a two-layered cake. Follow the instructions as per the recipe but divide the batter between two 17cm (7-inch) cake tins. Add your favourite vanilla buttercream to the centre of the cake.
To store: The cake can be stored in an airtight container at room temperature for up to three days providing that it doesn’t have the yoghurt on the top. Store in the fridge for up to five days if the yogurt is on the cake
To freeze: Store undecorated cake in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature. Once defrosted, decorate with yogurt, orange honey syrup and nuts. It isn't recommended to freeze the cake with the yogurt on top.
TIP 1: Creaming butter and sugar. This process can take up to five minutes for the butter to become aerated and sugar to dissolve - you'll visually be able to see a change in colour.
TIP 2: Scrape down your bowl. An underused and underrated technique! When making such a simple cake, ensuring that all the batter is mixed equally is super important.
TIP 3: Can be made in advance. The cake flavour develops overnight making this the perfect recipe to prepare in advance. Make the cake and wrap in plastic wrap and store at room temp until ready to serve.
Nutrition
Calories: 361kcal | Carbohydrates: 26g | Protein: 8g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 76mg | Potassium: 103mg | Fiber: 3g | Sugar: 21g | Vitamin A: 516IU | Vitamin C: 9mg | Calcium: 111mg | Iron: 1mg