Flourless Orange Cake with Honey Orange Syrup

I've gone gluten free (mostly). And sugar free. Completely. So this cake delivered the first real dose of fructose I've had in two months. Happiness. This cake is made entirely with almond meal and contains only a little honey for the sweet hit. So one could probably call it healthy. Sort of. Let's go with that.

For the cake:
2 oranges
1/2 cup raw organic honey
250g almond meal
4 free range eggs
2 teaspoons baking soda

For the syrup:
1 orange
2 tablespoons raw organic honey
3 sprigs fresh rosemary

Preheat oven to 180 degrees celcius. Line a 20cm cake tin with baking paper.

Boil oranges in a saucepan of water for 1 hour (topping with water as needed). Allow to cool slightly before pureeing whole oranges, pips rind and all, in a food processor.

Beat eggs and honey together. Add baking soda and beat again. Then stir in orange puree and fold in almond meal.

Pour into cake tin and bake for 1 hour.

To make the syrup, zest one orange into a saucepan and pour in the juice. Add the honey and rosemary sprigs and boil for 5 minutes until the rosemary flavour infuses and the syrup has thickened slightly.

Turn cake onto a plate. Poke little holes all over the top using a needle. Spoon syrup over the cake. Serve warm or cold (nice with a dollop of cream).


  1. Love to find a gluten free recipe like this. Our children are wheat intolerant and our cooking as adjusted as a result. Can't wait to try it.



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