Italian Orange and Almond cake (Gluten, dairy and sugar free)

Italian Orange and Almond cake (Gluten and sugar free)

Italian Orange and Almond cake (Gluten, dairy and sugar free)

I first tasted this Italian cake a few years back in a little coffee shop in London. It was so moist and delicious that I have had it in mind to try again. And it is naturally gluten free since it uses almond flour.

Light, moist, with a subtle orange sweetness. Perfect!

I tried it out this weekend on some guests, served with some ginger spiced natural yoghurt and it was a definite hit.

Italian Orange and Almond cake 


  • 2 oranges
  • 200g almond flour
  • 200g granulated sweetener (I used xylitol)
  • 5 eggs, separated
  • 1 tsp vanilla
  • 2 tbs poppy seeds
  • 2 tbs unsweetened desiccated coconut
  • 1 tbs flaked almonds, for decorating


  1. Put the chopped oranges in a saucepan, with 1 tbsp water.  Cover and simmer for 30 minutes. The oranges should be soft and liquid evaporated.
  2. Blitz with a handheld blender or in a food processor and set aside to cool.
  3. Preheat the oven to 180ºC (350ºF) and grease or line a cake or muffin tin
  4. In a large bowl, whisk the egg whites until they form stiff peaks.
  5. Gradually whisk in half the sweetener
  6. In another bowl, whisk the egg yolks with the rest of the sweetener and the vanilla until pale and fluffy.
  7. Fold in the cooled oranges and ground almonds until smooth
  8. Gently fold in the whites, coconut and poppy seeds into the egg yoke mix.
  9. Transfer the mixture to the greased cake tin or muffin tin and sprinkle with the flaked almonds.
  10. Bake (cake) for 50–55 minutes or (muffin tin) 20-25 minutes, until golden and a skewer inserted in the centre comes out clean.
  11. Leave the cake to cool in the tin, then turn it out, and cool on a wire rack
  12. Delicious eaten alone or served with ginger spiced natural yogurt or diary and sugar free icecream
Italian Orange and Almond cake (Gluten and sugar free)

Italian Orange and Almond cake (Gluten, dairy and sugar free)

3 comments on “Italian Orange and Almond cake (Gluten, dairy and sugar free)

  1. Hi, I’m going to use this recipe, it sounds delicious but I’m not sure if the amount of sweetener in ingredients is correct. It seems really a lot as for the sugar substitute. Could you, please check it? Thank you.

    • Hey! The sweetener I used is approximately 1/3 the sweetness of sugar. That is why it is a lot in grams. If you used a different sweetener like stevia honey or maple syrup the amount would be less. Also keeping the orange rind in the recipe can add a little bitterness which is balanced by the sweetness. I suggest you taste the batter as you add your chosen sweetener and make it sweet to your taste. I am thinking of trying this again without keeping the orange skin on to see how it affects the flavor. I hope you enjoy it. Tolu

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