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Flourless almond & orange cake

Flourless almond & orange cake


Just wait until you try this flourless almond and orange cake. It's super moist and sticky and great with a cup of tea.

  • Feeds 8 Feeds 8
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    3135kj 750kcal
  • Fat
    High 57%
  • Saturates
    High 34%
  • Sugar
    High 76%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 72g

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  • 4 oranges
  • Co-op unsalted butter, for greasing
  • 400g Co-op ground almonds
  • 1½ tsp baking powder
  • 400g Fairtrade caster sugar
  • Juice of ½ lemon
  • 12 small Co-op British free range eggs, whisked __For the glaze and decoration
  • 6 tbsp apricot conserve
  • 1 tbsp brandy (preferably Greek)
  • 250g Greek style natural yogurt
  • 1 tbsp Fairtrade caster sugar
  • 1 orange, separated into segments, plus grated zest of ½ the orange
  • 1 tbsp coarsely chopped pistachio kernels
  • Grated zest of ½ lemon
  • Fairtrade icing sugar, to dust (optional)


  1. Bring a large saucepan of water to the boil, add the oranges whole and boil for 2 hours, topping up the water as necessary to keep them fully submerged
  2. Once soft, gently lift them out of the water and leave to cool for 10 mins
  3. Put the cooled oranges in a blender, skin and all
  4. Pulse until you have a pulp, then pass it through a fine sieve set over a bowl, pushing the pulp through using the back of a spoon
  5. Set aside
  6. Preheat the oven to 200°C/fan 180°C/gas 6 and lightly grease a springform cake tin, 22cm across
  7. Combine the ground almonds, baking powder and caster sugar in a large bowl
  8. Stir in the sieved orange pulp, add a small squeeze of lemon juice and mix to combine
  9. Sieve the egg into the bowl and beat until fully incorporated
  10. Pour the mixture into the cake tin, then bake for 30 mins
  11. Remove from the oven and let it cool in the tin
  12. To make the glaze, put the apricot conserve in a small bowl with the brandy, add 1 tbsp cold water and stir to combine
  13. Brush over the cooled cake to give it a little shine
  14. Put the yogurt and caster sugar in a bowl and stir until the sugar dissolves
  15. Spoon the sweetened yogurt over the cake, arrange the orange segments on top and finish with the pistachios and a sprinkling of orange and lemon zest
  16. Add a dusting of icing sugar, if you like

This recipe is taken from Rustica by Theo Michaels (Ryland Peters & Small)

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