Flourless Orange Treat

This orange ginger cake without flour turns basic items into a juicy, aromatic sweet treat with bold citrus tones and cozy spice hints. Whole oranges give it a soft texture that keeps well for days.

I stumbled upon this cake while looking for desserts for my gluten-sensitive mother-in-law. It's now requested at almost every family get-together because everyone loves it, dietary needs aside.

Ingredients

• Whole organic oranges: They're the heart of this cake, adding moisture, aroma and a zesty tang
• Large eggs: They build the foundation and add richness when there's no flour
• Sugar: Tones down the oranges' natural sourness
• Almond flour: Gives the main body and subtle nutty taste that works great with citrus
• Fresh ginger: Brings a hot, zingy kick that boosts the orange flavor
• Candied ginger: Makes tasty spicy-sweet spots throughout your cake
• Baking soda: Helps the cake rise despite its heavier ingredients
• Pearl sugar: Adds a nice crunchy top and fancy finish
• Lemon juice and zest in the topping: Adds a fresh zing that balances the sweetness

Step-by-Step Instructions

Prepare the oranges:

Boil whole oranges in water for two hours till they're super soft. This gets rid of the peel's bitterness and softens everything for a smooth mix. Keep an eye on the water to make sure the oranges stay covered.

Create the orange puree:

Once the oranges cool down, cut them in quarters and blend them smooth. Use everything - peel, pith and flesh - to get the most flavor and that special moistness that makes this cake stand out.

Mix the batter:

Whip eggs in a big bowl then stir in orange puree, sugar, almond flour, baking soda and fresh ginger until it's all mixed well. Don't worry if the batter seems too wet - that's what you want for the right texture.

Add the candied ginger:

Mix in the chopped candied ginger bits so they spread out nicely in the batter. These will give bursts of strong ginger flavor when you eat the cake.

Bake to perfection:

Pour your mix into a ready springform pan and bake for 45 minutes until it's golden and a toothpick comes out clean. The cake will puff up nicely then sink a bit as it cools.

Apply the lemon sugar topping:

While the cake's still warm, mix pearl sugar with lemon zest and juice then put it on top. The cake's warmth will partly melt the sugar making a light crispy topping.

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The bits of candied ginger are what I love most about this cake. I tried making it once without them to avoid going shopping and my family knew right away something wasn't right. They turn an okay cake into something you can't forget with their sweet chewy bite.

Storage Solutions

This cake actually gets better after a day or two as the flavors mix together. Keep it wrapped in plastic in your fridge for up to five days. I suggest letting slices warm up to room temp before eating for the best taste. All the moisture from the whole oranges keeps it from drying out even after several days.

Serving Suggestions

This cake tastes great by itself but you can dress it up with simple extras. A spoonful of lightly sweetened whipped cream with a touch of vanilla works great against the citrus and spice. For a fancy dessert, serve skinny slices with a small scoop of vanilla ice cream and some candied orange peel sprinkled on top. At breakfast time I enjoy it with a dollop of thick Greek yogurt and a bit of honey poured over.

Historical Context

This kind of flourless citrus cake comes from Mediterranean cooking, especially in Sephardic Jewish families where orange and almond cakes became popular during Passover when people avoid flour. Adding ginger is a newer twist, bringing in warm spices to the traditional base. What makes this version special is using both fresh and candied ginger to create different levels of spicy flavor that work well with the bright orange taste.

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Frequently Asked Questions

→ How do I get the oranges ready?

First, give the oranges a good rinse. Boil them whole for around two hours. Once softened, let them cool, then quarter and blend until smooth.

→ Can almond flour be replaced?

Almond flour gives this cake its signature taste and texture. While hazelnut flour might work, almond flour is the best choice for a nutty depth.

→ What kind of ginger works best?

Fresh ginger brings a sharp kick, while candied ginger adds sweetness and chew. Finely chop both so they mix in evenly.

→ How is the lemon topping made?

Whisk lemon zest, juice, and coarse sugar together. Spread it on the slightly cooled cake for a bright, balanced finish.

→ Can I bake this ahead of time?

Definitely! Wrap it well and refrigerate overnight. It’ll taste even better after the flavors meld.

→ Is this cake gluten-free?

Yes, since almond flour is used instead of any type of wheat flour, it’s safe for gluten-free diets.