Mini Flourless Almond Orange Cakes – Moist, Gluten-Free Citrus Treats

Few desserts strike the perfect balance between rich and refreshing like these Mini Flourless Almond Orange Cakes. Moist, dense, naturally gluten-free, and brimming with bright citrus flavour, these mini cakes are a popular twist on the classic Middle Eastern orange cake. Whether served for afternoon tea, as a light dessert, or as elegant finger food at events, they’re as beautiful as they are delicious.

The base of these cakes relies on whole boiled oranges, almond meal, and eggs—resulting in an incredibly moist and flavourful crumb without needing any flour. The process of boiling oranges softens their bitterness and infuses the batter with a lovely depth of flavour. Not only are they gluten-free, but they also store well and get even better the next day.

Let’s explore the recipe for these delightful citrus gems.

Ingredients:

• 2 medium oranges (about 400g total, thin-skinned such as navel or Valencia)
• 4 large eggs
• 1 cup (220g) caster sugar
• 2½ cups (250g) almond meal
• 1 teaspoon baking powder (use gluten-free if needed)
• ½ teaspoon vanilla extract
• Pinch of salt
• Icing sugar, to dust
• Optional: Flaked almonds, for topping

Preparation:

Step 1: Boil the oranges

Place the oranges in a saucepan and cover them with cold water. Bring to a boil, then reduce to a simmer and cook for 1.5–2 hours until the oranges are very soft. Drain and allow to cool completely.

Once cool, slice the oranges open, remove any seeds, and blend the whole oranges—including skin and pulp—in a food processor until smooth. You should end up with a thick, vibrant orange puree.

Step 2: Preheat oven and prepare pans

Preheat your oven to 160°C (fan-forced) or 180°C (conventional). Grease and line a muffin tin with baking paper or use silicone cupcake moulds. This recipe makes approximately 12–14 mini cakes.

Step 3: Beat eggs and sugar

In a large mixing bowl, whisk the eggs, caster sugar, and vanilla extract using an electric mixer for about 3–5 minutes until pale, thick, and slightly foamy. This helps incorporate air for a lighter texture.

Step 4: Fold in dry ingredients and orange puree

Gently fold in the almond meal, baking powder, and a pinch of salt. Add the orange puree and stir until fully incorporated. The batter will be fairly loose but thick and aromatic.

Step 5: Spoon into tins and top

Divide the batter evenly among the prepared tins or moulds, filling each about three-quarters full. If using, sprinkle a few flaked almonds on top for a nutty crunch and decorative finish.

Step 6: Bake

Bake for 25–30 minutes or until golden brown on top and a skewer inserted into the centre comes out clean. Ovens vary, so check a couple of minutes early if you’re using smaller moulds.

Step 7: Cool and dust

Allow cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely. Once cooled, dust with icing sugar before serving.

Variation:

• Lemon Almond Cakes: Substitute oranges with 2 medium lemons. Add 1 tablespoon extra sugar to offset tartness.
• Chocolate Orange Cakes: Stir in ½ cup dark chocolate chips or drizzle with melted chocolate after baking.
• Rosewater Fragrance: Add ½ teaspoon rosewater to the batter for a floral twist.
• Olive Oil Addition: Add 2 tablespoons olive oil for extra richness.
• Large Cake Version: Bake the batter in a 20cm round cake tin for 50–60 minutes (adjust timing as needed).

Cooking Note:

Boiling the whole oranges is essential—it softens the pith and reduces bitterness. Use thin-skinned varieties like Valencia or navel oranges, and don’t skip cooling them before blending. The blended oranges add natural moisture, eliminating the need for flour or added fats.

If using flaked almonds on top, keep an eye on them during baking so they don’t over-brown. You can cover loosely with foil halfway through baking if needed.

These cakes taste even better the next day as the citrus flavour deepens.

Serving Suggestions:

• Serve with a dollop of thickened cream or Greek yoghurt.
• Pair with fresh berries or a berry compote for extra zing.
• Drizzle with a citrus glaze or orange blossom syrup for a luxurious touch.
• Great alongside tea, coffee, or a glass of dessert wine.
• Garnish with edible flowers or candied orange peel for a special occasion.

Tips:

• Use fresh oranges: Thin-skinned, seedless, and juicy oranges give the best results.
• Cool the puree completely: Hot puree can scramble the eggs in the batter.
• Make ahead: These mini cakes keep well and can be made a day in advance.
• Avoid overbaking: Almond meal bakes quickly. Check doneness early to avoid dryness.
• Presentation tip: Use a fine mesh sieve to evenly dust icing sugar on top.

Storage:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well in the fridge for up to 5 days. Bring to room temperature before serving.
• Freezer: Freeze cakes (undusted) for up to 2 months. Wrap individually in cling film and place in an airtight container. Thaw overnight at room temp or gently in a warm oven.

Prep Time & Total Time:

• Prep Time: 20 minutes (plus 2 hours boiling and cooling oranges)
• Cooking Time: 30 minutes
• Total Time: 2 hours 50 minutes (including orange preparation)

Nutritional Information (per mini cake, approx. 12 servings):

• Calories: 240
• Protein: 6g
• Sodium: 60mg
• Carbohydrates: 22g
• Sugars: 18g
• Fat: 15g
• Fibre: 3g

(Nutritional values may vary based on ingredients and serving size.)

FAQs:

Q: Can I use store-bought orange puree?
A: It’s best to use homemade from whole oranges to retain the rich, citrusy flavour. Store-bought purée may lack the depth or sweetness of whole boiled oranges.

Q: Are these cakes gluten-free?
A: Yes, as long as your baking powder is gluten-free certified, the rest of the ingredients are naturally gluten-free.

Q: Can I skip the sugar or use alternatives?
A: You can try coconut sugar or maple syrup, though it may slightly change the texture and moisture. Avoid skipping sweetener entirely as it balances the citrus.

Q: Why did my cakes sink in the middle?
A: This could be due to underbaking, overmixing, or not cooling the orange puree properly before combining with the eggs.

Q: Can I make these in mini loaf tins or a large tin?
A: Yes, adjust baking time accordingly. A 20cm round tin will take about 50–60 minutes; smaller loaf tins may take 35–40 minutes.

Conclusion

These Mini Flourless Almond Orange Cakes are proof that a handful of simple ingredients can create something truly extraordinary. Their fragrant citrus flavour, naturally moist texture, and gluten-free appeal make them a crowd-pleaser for all occasions. Whether you’re baking for a celebration, afternoon tea, or a cosy weekend treat, these cakes deliver elegance and ease in every bite.

Delightfully moist and loaded with almond richness, they store beautifully, making them ideal for preparing ahead. Add them to your dessert repertoire and experience why this flourless classic continues to be beloved across generations.

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