A beautifully, super moist gluten free orange & yoghurt cake. This cake manages to be light and delicious with the delicate aroma of orange blossom water and Persian rose petals to finish. Based on almond meal, this is  a wonderfully simple introduction to gluten free cooking that everyone, gluten free or not, will adore. I dare say, once tried, this recipe will become a staple in your repertoire!!!!!

  90 min           1 cake         $$

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Flourless Orange Yoghurt Cake

  • 3 cups of almond meal
  • 2 tsp. of baking powder
  • Pinch of sea salt
  • 1/2 cup of caster sugar
  • 3 organic eggs
  • 1 cup of natural unsweetened yoghurt
  • 1/4 cup of olive oil
  • 2 tblsp. of fresh orange juice
  • 1 1/2 tsp. of orange blossom water
  • Zest of 1 orange

Preheat oven to 160°C. Grease and line with baking paper, a 20cm round cake tin.

In a large mixing bowl mix the almond meal, baking powder, sea salt & caster sugar together.

In a medium mixing bowl add the eggs and whisk lightly, then add the yoghurt, orange juice, orange blossom water, zest & olive oil. Combine throughly.

Add the wet ingredients to the dry, and mix well. Pour mixture into your pre-prepared cake tin. Finish with 2 tblsp. of caster sugar sprinkled over the top of the cake batter.

Cook for approximately 60 minutes or until a skewer comes out clean and the top is golden. Allow to cool.

Serve sprinkled with edible dried Persian rose petals and a cheeky dollop of mascarpone.

Bon appétit x