Orange and Almond Cake with Mascarpone Cream Flourless

Elevate your dessert repertoire with this irresistibly moist and zesty Orange and Almond Cake with Mascarpone Cream, a gluten-free delight that’s perfect for any occasion. Made with whole oranges—including their fragrant peels—this flourless cake boasts a naturally bright citrus flavor and tender crumb, thanks to almond meal. The preparation is delightfully simple, spotlighting the pure, wholesome ingredients in every bite. The cake is topped with a luscious mascarpone cream, softly whipped with hints of vanilla, making it the ultimate pairing of tangy and creamy. Whether you’re gluten-free or just looking for a unique dessert, this cake is a show-stopping masterpiece that’s as satisfying as it is beautiful. Garnish with orange zest or toasted almonds for a finishing touch your guests will rave about!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 large Oranges
• 5 large Eggs
• 200 grams Granulated sugar
• 250 grams Almond meal (ground almonds)
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 200 grams Mascarpone cheese
• 100 milliliters Heavy cream
• 2 tablespoons Powdered sugar
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) springform cake pan with parchment paper.

Step 2

Rinse the oranges thoroughly to remove any wax or residue. Place the whole oranges in a medium saucepan, cover with water, and bring to a boil. Reduce the heat and simmer for 1 hour until the oranges are very soft. Drain and allow to cool completely.

Step 3

Once cooled, cut the oranges into quarters and remove any seeds. Blend the oranges, including the peel, in a food processor or blender until smooth to create an orange puree.

Step 4

In a large mixing bowl, whisk the eggs and granulated sugar together until light and fluffy.

Step 5

Gently fold in the orange puree, almond meal, baking powder, and salt until just combined.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.

Step 8

Allow the cake to cool completely in the pan before transferring to a serving plate.

Step 9

To prepare the mascarpone cream, whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together in a bowl until soft peaks form.

Step 10

Serve slices of the orange and almond cake with a dollop of mascarpone cream. Garnish with orange zest or toasted almond slices for an extra touch, if desired.

Nutrition Facts

Serving size	(1393.3g)

Amount per serving	% Daily Value*
Calories	4068.5

Total Fat 278.4g	0%
Saturated Fat 95.5g	0%
Polyunsaturated Fat 0g
Cholesterol 1316mg	0%
Sodium 1461.8mg	0%
Total Carbohydrate 322.7g	0%
Dietary Fiber 35.6g	0%
Total Sugars 257.4g
Protein 95.8g	0%

Vitamin D 205IU	0%
Calcium 1245.0mg	0%
Iron 14.3mg	0%
Potassium 2869.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 9.2%

Carbs: 30.9%