• Serves 12
  • 1.10 minutes
  • Difficulty Easy
  • 7 Ingredients


Orange and Almond Cake is one of those recipes you want to learn off by heart.  Then make it every week!

This gluten free Orange and Almond Cake is always a favourite. Unlike some other gluten free cakes, the lack of any flour means that it is moist and rich with a lovely mouth feel.

Any Australian orange will work perfectly in this recipe. There are two main types:

Navel oranges – sweet, juicy and full of zest. Usually seedless, they are easy to peel and ideal as a healthy snack at any time of the day.

Navel and Navelina are seedless oranges that take their names from the Navel protuberance at the end, which contains a tiny embryonic fruit. They have thick, pebbly skins and very sweet juicy flesh. The skin is particularly good for making preserves or as candied peel. Navels are seedless and propagate by cuttings rather than seeds.

Available: June to October so perfect for a Winter version of this Orange and Almond Cake!

Valencias – deliciously sweet and juicy, used for juicing as well as eating.

Valencia is the most important commercial variety in the world, living up to its nickname of the “King of Juice Oranges”. Valencia accounts for 50% of the total Florida fruit crop and the principal variety used for processing into juice. The Valencia originated in China and was taken to Europe by Portuguese or Spanish voyagers. The Valencia is perfect for the tropics, even though colour development may vary when the weather is hot. It has a thin and slightly pebbly rind. The flesh is bright orange, extremely juicy and nearly seedless. Valencia is a late orange, which has a smooth, thin skin, and contains few if any seeds, pale flesh, a sharp flavour, and is very juicy.

Available: November to February

If you’re a fan of oranges and using orange juice in recipes, you might also like to try some of these recipes:

Thanks for checking out this Gluten Free Orange and Almond Cake recipe from MoM Cook Club.  Everyday we have delicious recipes shared with us by MoM Members – real Mums cooking for their families!  So you know this recipe has been family tested and loved!


Ingredients (serves 12)

  • 250g Caster sugar
  • 250g Almond meal
  • 2 Oranges
  • 6 Eggs
  • 1tsp Baking powder
  • 2 tbsp Icing sugar
  • Flaked almonds


  1. Wash Oranges and place into a pot with water. Boil for 2 hours (keep adding water)
  2. Preheat oven to 160 degrees and line an 8 inch cake tin with baking paper.
  3. Remove oranges from pot and leave to cool down completely. Once cool - cut ends off and discard. Chop oranges.
  4. Put oranges into food processor and blend until smooth. Set aside.
  5. Add eggs and sugar and blend for 1 minute.
  6. Stir in orange mixture and almond meal.
  7. Pour into lined tin and sprinkle with almond flakes.
  8. Bake for 60 minutes in oven
  9. Wait until completely cool and remove. Sprinkle with Icing sugar.


Serve with vanilla bean thick cream or ice cream.

  • I am really keen to try this! Haven’t tried the whole boiled oranges in a recipe yet. Giving this a go tomorrow!


  • Yum and easy!


  • Very yummy!!


  • This looks and sounds delicious – thank you!


  • I like almonds and citrus, so will enjoy trying this recipe; like the simple ingredients and easy recipe.


  • Cake looks so good I love almonds


  • This cake looks professional and incredibly delicious! I wish I could take a slice from the screen :) Thank you for sharing.


  • Looks like an amazing cake thank you for sharing


  • Looks easy and simple, but the nut component in this cake will stop me from making it. Thanks for sharing.


  • I’m allergic to citrus so I won’t be making this. Such a shame as it looks like a simple but delicious cake.


  • This really does look delicious and something I’d love to eat.


  • Not something that would get eaten in my house


  • Oooohhhhhh, citrus cake…..YUM! So easy to make too, and the ingredient list is not too extensive also. Tick tick and tick for me


  • Some beautiful ingredients. I make mine with almond meal too but make it sugar free, yet it’s still sweet.


  • This recipe looks absolutely define. Mixing two decadent cake flavours into one – genius!


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