Flourless Orange Cake with Lemon Buttercream

Kay-Lene Tan

Ingredients:

Flourless Orange Cake

  • Oranges 3pcs
  • Sugar 375g
  • Ground cardamom 3g
  • Cinnamon 1 large pinch
  • Almond meal 450g
  • Baking powder 7.5g
  • Eggs 8 pcs

Lemon Buttercream

  • Eggs 110g
  • Butter 500g
  • Sugar 145g
  • Water 40g
  • Lemon juice 50g

Method:

Flourless Orange Cake

  1. Fill a pot with cold water, and place orange in. Use a metal tray, or plate, to ensure the oranges are completely submerged. Bring water to boil, and allow to simmer for about 2 hours, or until the oranges are completely soft.
  2. Once they are done, cut oranges and remove the pith, fiber and any seeds. Put oranges into a blender with sugar, ground cardamom, and cinnamon. Blitz until smooth, then pour into a bowl. Whisk in almond meal, and baking powder.
  3. In a mixing bowl, whisk the eggs until fluffy. Fold the eggs into the orange mixture gently. Pour into a cake tin lined with baking paper. Bake at 170⁰c for about 45 minutes. Use a skewer and test if it comes out clean.
  4. Allow the cake to cool for 5 minutes before removing from the tin.

Lemon Buttercream

  1. Soften butter in the microwave.
  2. Crack eggs into a mixing bowl with the whisk attachment, and whisk on medium speed.
  3. Bring sugar and water to 112⁰c, then pour into eggs steadily. Allow to whisk until the bowl is cool to touch.
  4. Add in soft butter, and whisk until smooth and creamy. Add in lemon juice. Change the attachment to a paddle and allow to beat for 3 minutes.
  5. Use as required.

Similar Recipes

Passionfruit Curd

Passionfruit Curd

Passionfruit CurdBursting with tropical flavor, this rich and silky passionfruit curd is the perfect balance of sweet and tangy. Spread it on toast, swirl it into yogurt, or use it as a luscious filling for tarts and cakes. It also makes a thoughtful homemade...

Prawn ceviche Poke Bowl

Prawn ceviche Poke Bowl

 Prawn Ceviche Poke BowlA fresh, light, and tropical take on a classic Hawaiian poké bowl. Marinated prawns infused with pineapple, soy, and sesame pair beautifully with roasted capsicum, crisp cucumber, and umami-rich mushrooms—all served over a bed of fluffy rice. A...

Chocolate Truffles

Chocolate Truffles

Chocolate TrufflesIndulge in rich, velvety Chocolate Truffles—a melt-in-your-mouth treat that’s effortlessly elegant. Made with smooth dark chocolate, a touch of vanilla, and a hint of salt for balance, these bite-sized delights are rolled in cocoa, crunchy peanuts,...

AMIGTHALOTA

AMIGTHALOTA

Amigthalota Click play below to watch Kathy make the recipe   This recipe is from the book Sweet GreekSimple Food & Sumptuous Feasts by Kathy Tsaples and is published with permission. Amigthalota Enamel Mixing Bowl Set of 3 3 cups of almond meal2 tbsp of...

Monte Carlo Biscuits with Salted Vanilla Frosting

Monte Carlo Biscuits with Salted Vanilla Frosting

Monte Carlo Biscuits with Salted Vanilla FrostingThese irresistible biscuits feature a rich, buttery base with a hint of shredded coconut, baked to golden perfection. Sandwiched between two crisp cookies is a luscious layer of thick cherry jam and a generous swirl of...

Tiramisu Brownie

Tiramisu Brownie

Tiramisu BrownieDecadence in Every Bite Rich espresso-infused brownies meet creamy mascarpone tiramisu topping in this indulgent dessert. Finished with a dusting of cocoa, these brownies are the perfect fusion of bold coffee flavor and velvety sweetness. Simple to...