Flourless Whole Orange & Almond Mini Loaf Cakes with Optional Caramelized Orange Topping Recipe
These flourless whole orange and almond loaf cakes are a moist, naturally sweet treat bursting with citrus flavor. Using whole simmered oranges pureed into the batter gives the cakes a tender crumb with a delightful almond texture. Optional decorations include a dairy-free brûlée topping or a luscious cream cheese buttercream, as well as candied blood orange segments for a vibrant garnish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 10 mini loaf cakes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Ingredients
Orange & Almond Cakes
- 2 large whole oranges (or 3 small)
- 5 eggs
- 250 g ground almonds
- 250 g caster sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Dairy Free Brûlée Decoration (optional)
- 1 large orange or blood orange, very thinly sliced
- Extra white sugar
- Kitchen blow torch to brûlée
Cream Cheese Buttercream Decoration (optional)
- 115 g butter, softened
- 187 g icing sugar, sifted
- 1 teaspoon vanilla extract
- 75 g cream cheese
- Extra orange segments and chopped pistachios to decorate
Candied Blood Orange Segments (optional decoration)
- 1 blood orange
- 1/2 cup sugar
- 3/4 cup water
Instructions
- Simmer the Oranges: Wash the oranges and place them in a pot. Cover with cold water and bring to a simmer. Place a circle of baking paper on top to keep the oranges submerged and simmer gently for 1 1/2 hours. Drain once done.
- Puree the Oranges: Cut the simmered oranges into chunks and blitz in a food processor until smooth, creating a puree for the cake batter.
- Prepare the Oven and Tins: Preheat your oven to 170°C (338°F). Grease and line 10 mini loaf tins (about 200 ml capacity each) with baking paper. For upside down orange loaves, place 1–2 very thin orange slices at the base of each tin.
- Make the Cake Batter: In a mixing bowl, combine the eggs, ground almonds, caster sugar, baking powder, and salt. Add the whole orange puree and whisk everything together until well combined.
- Fill the Loaf Tins: Evenly divide the batter among the prepared loaf tins and smooth the surface of each one.
- Bake the Cakes: Bake in the preheated oven for 25–30 minutes or until a skewer inserted into the center comes out clean. Allow cakes to cool in the tins before transferring them to a wire rack to cool completely.
- Prepare Brûlée Topping (Optional): Sprinkle a thick layer of white sugar over the top of the orange slices on the cakes and carefully brûlée with a kitchen blowtorch to caramelize the sugar.
- Make Cream Cheese Buttercream (Optional): Using an electric or stand mixer, beat softened butter until very pale and fluffy, about 5 minutes. Add sifted icing sugar and beat again until combined and pale, about 5 more minutes. Mix in vanilla extract, then gradually add cream cheese a teaspoon at a time on medium speed, combining just until smooth.
- Decorate with Buttercream (Optional): Fill a piping bag fitted with a round tip with the buttercream and pipe swirls on top of the cooled mini cakes. Garnish with candied blood orange slices, fresh orange segments, or chopped pistachios as desired.
- Candy Blood Orange Segments (Optional Decoration): Thinly slice one blood orange. In a medium pot, bring sugar and water to a boil, then add orange slices. Boil for 15 minutes or until the peel starts to become translucent. Remove the slices from the syrup and transfer to baking paper to cool completely before using as decoration.
Notes
- Simmering the whole oranges softens the peel and pulp, ensuring a tender, flavorful cake without bitterness.
- Ground almonds replace flour, making this recipe naturally gluten-free.
- Use the kitchen blowtorch cautiously when brûléeing sugar to avoid burning or injuries.
- Make sure to cool cakes fully before adding buttercream to prevent it from melting.
- Candied orange slices can be prepared in advance and stored in an airtight container.
