Orange Almond Cake

I can’t believe it—it’s gluten free and good! Serves 12

Photo by Ann Cutting.


  • 2 large juice oranges (organic, as you will use the whole orange including the skin) Scant amount of vegetable oil
  • 1 additional orange, zested
  • 6 large eggs, beaten
  • 1 1/3 cups sugar
  • 2 cups ground almonds (or you can use Bob's Red Mill Almond Flour)
  • 1 tsp. baking powder
  • 2 cups mascarpone cheese, or yogurt, or crème fraiche Zest of 1 orange
  • Grand Marnier


  • Wash and scrub oranges; place 2 oranges in a large saucepan covered with water, and simmer for about an hour until completely soft.
  • Remove the oranges; cool, cut in half, and remove the seeds. Put oranges in food processor and blend to a purée.
  • Oil a springform pan and add a round of parchment paper to the bottom of the pan.
  • Beat eggs with sugar in a stand or hand held mixer until well mixed.
  • Fold in baking powder, oranges and almonds and combine.
  • Pour mixture into pan.
  • Bake for about 1 hour until warm to the touch and toothpick or bamboo skewer comes out clean.
  • In medium bowl mix mascarpone cheese, yogurt, or crème fraîche with orange zest and Grand Marnier.
  • Serve on the side of the cake. 


Armen Market