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When simple items transform into a juicy, aromatic treat with zesty orange character and spicy ginger warmth, you know you've got something special. This incredibly moist cake with no flour needed brings together whole citrus and spice in a way that stays fresh longer than your average dessert.
I found this treat when looking for something sweet my gluten-sensitive mother-in-law could enjoy. Now everyone asks for it at family get-togethers because it's so darn good that nobody cares it happens to be gluten-free.
What You'll Need
- Organic whole oranges: These gems create the foundation, adding juice, smell and a tangy punch to every bite
- Large eggs: They hold everything together and make this flourless wonder rich and satisfying
- Sugar: Works against the tang of those oranges for perfect flavor balance
- Almond flour: Gives that essential cake body and nutty taste that works wonders with citrus
- Fresh ginger: Brings that warm, zingy kick that makes the orange flavor pop
- Candied ginger: Drops little pockets of spicy-sweet goodness throughout
- Baking soda: Helps the cake puff up despite its heavy ingredients
- Pearl sugar: Creates that satisfying crunch on top for a fancy finish
- Lemon juice and zest for topping: Adds that zingy freshness that cuts the sweet stuff
How To Make It
- Soften your oranges:
- Boil whole oranges covered in water for two hours till they're super soft. This takes away any bitter taste from the skin and gets everything ready for mixing. Keep an eye on your pot to make sure the oranges stay underwater.
- Turn oranges into mush:
- Let them cool down, cut into quarters, then blend everything up. Don't throw anything away - the skin, the white part, the fruit - it all goes in to make your cake super moist.
- Put it all together:
- Beat your eggs in a big bowl, then stir in the orange mush, sugar, almond flour, baking soda and fresh ginger until it's all mixed up. Don't worry if it looks too wet - that's exactly what you want.
- Mix in the candy bits:
- Stir in those little candied ginger chunks so they spread out evenly. They'll create amazing bursts of spicy sweetness when you bite into the finished cake.
- Cook it up:
- Pour everything into your greased springform pan and bake around 45 minutes until it's golden and a toothpick comes out clean. The cake will puff up nicely then settle a bit as it cools down.
- Top it off:
- While it's still warm, mix pearl sugar with lemon zest and juice, then spoon it over the cake. The heat will partly melt the sugar, making a light crunchy layer on top.
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Those bits of candied ginger really make this cake stand out. One time I tried skipping them to avoid going to the store and my family noticed right away that something wasn't right. They turn an already good cake into something people won't forget with their sweet, chewy texture.
How To Keep It Fresh
This cake actually gets better after a day or two as all the flavors mix together. Wrap it in plastic and keep it in your fridge for up to five days. I always let slices warm up to room temp before eating though - they taste way better that way. All that moisture from the whole oranges means it won't dry out even after sitting around for days.
Ways To Enjoy It
This cake tastes great all by itself but you can dress it up too. Try it with a spoonful of lightly sweetened whipped cream with a touch of vanilla to balance the citrus and ginger. For fancy dinner parties, serve thin pieces with a tiny scoop of vanilla ice cream and some candied orange peel on top. I love having a slice for breakfast with thick Greek yogurt and a drizzle of honey.
Where It Came From
This kind of flourless citrus cake got its start in Mediterranean cooking, especially among Sephardic Jewish families who made orange and almond cakes during Passover when they couldn't use flour. The ginger part is a newer twist, bringing global flavors to the traditional base. What's special about our version is using both fresh and candied ginger to create different levels of spicy flavor that work so well with the bright orange taste.
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Frequently Asked Questions
- → What's the best way to prep the oranges?
Scrub the oranges, then simmer them in water for two hours. Once tender, let them cool, chop into chunks, and puree them until smooth.
- → Can almond flour be replaced?
Almond flour gives this cake its flavor and texture. While hazelnut flour could work, almond flour is hard to beat for its nutty depth.
- → What ginger is needed in this cake?
Use fresh ginger for a zesty pop and candied ginger for sweetness and bite. Chop them small to spread the flavor evenly.
- → What's the topping made of?
Combine lemon zest, juice, and sugar for a sweet, tangy topping. Spread it over the cooled cake for a finishing touch.
- → Can I make this cake early?
Of course! Wrap it up and chill it in the fridge. The flavors deepen if made the day before serving.
- → Is this cake gluten-free?
It sure is! Almond flour replaces wheat, making this a naturally gluten-free option.