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Orange Almond Cake

 Orange Almond Cake
"This flourless cake has become a favorite at our house," Maryalice Wood writes from Langley, British Columbia. "Now, those with wheat allergies don't have to pass on dessert. The orange and clove flavor is wonderful."
4 ServingsPrep: 25 min. Bake: 15 min. + cooling


  • 2 eggs, separated
  • 1/2 teaspoon plus 4 tablespoons sugar, divided
  • 1 tablespoon grated orange peel
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 2/3 cup ground almonds, toasted
  • 1/4 teaspoon confectioners' sugar


  • Place egg whites in small bowl; let stand at room temperature for 30
  • minutes. Coat a 6-in. round baking pan with cooking spray and
  • sprinkle bottom and sides with 1/2 teaspoon sugar. Line pan with
  • waxed paper and coat the paper; set aside.
  • In a small bowl, beat egg yolks for 2 minutes. Gradually beat in 2
  • tablespoons sugar. Add the orange peel, cloves and salt; beat 1
  • minute longer. Stir in almonds.
  • With clean beaters, beat egg whites on medium speed until soft peaks
  • form. Gradually beat in remaining sugar, 1 tablespoon at a time, on
  • high until stiff peaks form. Stir a third of egg white mixture into
  • almond mixture. Gradually fold in remaining egg whites. Spread
  • evenly into prepared pan.
  • Bake at 375° for 15-20 minutes or until a toothpick inserted near
  • the center comes out clean. Cool in pan for 10 minutes before
  • removing to a wire rack. Gently remove waxed paper. Cool completely.

2 of 2

Orange Almond Cake (continued)

Directions (continued)

  • Dust with confectioners' sugar. Yield: 4 servings.
Nutritional Facts: 1 slice equals 178 calories, 11 g fat (1 g saturated fat), 106 mg cholesterol, 109 mg sodium, 16 g carbohydrate, 2 g fiber, 7 g protein.