Caramelised Orange Flourless Cake - EverEscents

Caramelised Orange Flourless Cake



  • 3/4 cups Organic Times Rapadura Sugar
  • 1 cup water
  • 2 oranges


  • 175g Organic Times Salted Butter, room temperature, chopped into cubes
  • 3/4 cups Organic Times Rapadura Sugar
  • 3 eggs, room temperature
  • 2 cups Organic Times Almond Meal
  • 1 cup buttermilk
  • 1/2 cup gluten free all purpose flour
  • 2 tsp Organic Times Baking Powder



  • Slice oranges into 2.5mm-thick slices, set aside.
  • In a large fry pan, combine sugar and water over medium heat until sugar is completely dissolved. Stirring occasionally.
  • Bring to the boil and add oranges slices in two batches. Gently boil slices over medium-high heat for 10 minutes or until candied and translucent, turning slices halfway through cooking.
  • Remove slices and set aside on a clean plate to cool slightly.
  • Preheat oven to 160ºC (320ºF). Grease and line a 23cm round springform tin with a large sheet of parchment paper. Press paper into base of tin and pleat and press paper round the sides.
  • Place oranges onto base of tin, slightly overlapping slices to cover base. Place extra slices halfway up sides of tin.


  • Place butter and sugar into a large bowl or the bowl of a stand mixer and beat until pale and creamy.
  • Add eggs, one at a time, beating well after each addition.
  • Add almond meal and buttermilk, beat until well combined.
  • Sift flour and baking powder over batter, fold through until just combined and smooth.
  • Gently pour batter into tin over orange slices.
  • Bake for 50 minutes – 1 hour or until cake springs back when touched and a toothpick inserted into the middle comes out clean.
  • Allow cake to cool in pan for 30 minutes.
  • Gently remove cake from pan by releasing the sides and turning it over onto a wire cooling rack.
  • Drizzle over remaining syrup and let set.
  • Serve and enjoy!

Recipe from our friends at Organic Times 

Scroll to Top