This isn’t your typical light and fluffy cake that you’ve come to expect.  The ground almonds give it a “coarse” texture that has a bit of a bite to it.  And since you use the whole orange peel, white pith and all, there is a slight bitterness that blends well with the almonds. 


  • 2 large, seedless oranges
  • 1½  cups egg substitute
  • 1½  cups ground almonds
  • 1 cup sugar
  • 1 teaspoon gluten-free baking powder
  • Pinch of salt
  • Garnish: powdered sugar


In a large saucepan, place unpeeled oranges and enough water to cover.  Bring to a boil then reduce heat and simmer until very soft, about 25-30 minutes. Drain, cool before cutting into quarters.

Preheat oven to 400º F. Lightly grease and flour a 9-inch springform pan; set aside  

Place oranges in a food processor and process until chunky.  Add eggs and process until smooth. Add ground almonds, sugar, baking powder and salt and process until very well blended. Pour into prepared pan.

Bake 50 to 60 minutes or until set and a toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes.  Remove from pan and cool completely.  

Sprinkle with sifted powdered sugar and serve with soft whipped cream. This cake keeps for a few days, well wrapped and not refrigerated.


  • Servings: 8
  • Serving Size: 1 slice
  • Calories: 261
  • Total Fat: 10 g
  • Sat Fat: 0.8 g
  • Cholesterol: 0.5 mg
  • Sodium: 190 mg
  • Potassium: 239 mg
  • Carbohydrate: 35 g
  • Protein: 9 g