This gluten-free orange cake is deliciously rich and amazingly moist. It’s a great way to use some of the amazing in-season oranges at the moment and is perfect for either a dessert, morning tea, or afternoon tea. 


  • 2 large oranges 
  • 5 large eggs 
  • 1 & ½ cups caster sugar 
  • 2 cups almond meal 
  • ¼ tsp bicarb soda 


  • First, place the oranges in a pot and fill with water. Boil until very soft (1-2 hours). Try to make sure the oranges remain covered with water. 
  • Drain the water and blitz the oranges until they’re like a puree. Put to the side and allow the puree to cool. 
  • Preheat an oven to 180°C, also line a 25cm spring-form pan with baking paper. 
  • In a mixer, whip together the caster sugar and egg until it’s thick and pale. 
  • Combine the almond meal and bicarb soda, then fold into the egg mixture with the orange mix. 
  • Pour into the prepared cake tin and place into the preheated oven. 
  • Bake for 1 hour or until a skewer comes out clean. 
  • Serve & Enjoy 

Download the Recipe Card