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Flourless orange cake

Serves 8
Prep time: 5 mins + 1 hour for oranges
Cooking time: 1 hour

Our orange and almond cake is incredibly moreish and moist, perfect for dessert or with a mid-arvo cup of tea. It also uses whole oranges – resulting in a cake packed full of flavour and no food waste!

Ingredients

Method

  • 2 Pams Oranges, washed  
  • 1 cup Pams Caster Sugar 
  • 6 Pams Free Range Eggs 
  • 1 ½ tsp Pams Baking Powder 
  • 210g Pams Ground Almonds 
View the method

 

 

  1. Zest oranges, putting zest aside for later. 
  2. Place whole oranges in a saucepan and cover with water. Bring to the boil and simmer for 1 hour. Drain and cool.  
  3. Cut ends off oranges, then pulp in a blender. 
  4. Whisk sugar and eggs until pale yellow. Gently fold in the orange pulp, zest, ground almonds and baking powder. 
  5. Pour into a lined cake tin. Bake in a preheated oven at 200°C for 50 minutes to 1 hour, when a skewer pulls out clean the cake is ready. 

Tip: Don’t have ground almonds but have polenta or Pams Plain Flour? This recipe will work with all three.  

Tip: Serve with a dusting of Pams Icing Sugar, some extra grated orange zest, or a sprinkle of Pams Sliced Almonds and a dollop of thick Greek yoghurt.  

Tip: To take your cake to the next level, try making an orange syrup glaze. Bring the juice of an orange and ⅓ cup Pams White Sugar to the boil, then simmer for a few minutes until you reach a syrup consistency. Drizzle the syrup over your cake while it’s still warm from the oven.  

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