Flourless Orange & Almond Cake

Flourless Orange & Almond Cake (Sunshine Cake)

This is a classic Sicilian cake and oh my does it deserve to be up there in Sicily’s greatest hits! I make this cake a lot and it hits the spot every single time, never failing to impress anybody who I feed it to.

There’s so much goodness about this recipe. It has this amazingly mighty texture, that’s somehow light and moist (has anybody found an appropriate synonym for that word yet?. It’s completely flourless which is a reason for the incredible texture which genuinely gets better as it gets a few days older. It’s so easy to make but really elegant so you can completely fool people into thinking that you’ve an entire day perfecting, well, perfection. The reason I nickname it Sunshine Cake? It’s made from the pulp of oranges which gives it this gorgeous golden yellow hue. Mmm sun.

Bonus when baking this cake: your kitchen will smell like a sun drench Sicilian orange grove.

Flourless Orange & Almond Cake (Sunshine Cake)

Flourless Orange & Almond Cake (Sunshine Cake)

5 from 3 votes
Course: Cake, DessertCuisine: ItalianDifficulty: Easy


Prep time


Cooking time



Sunshine in a cake. A Sicilian flourless cake classic. One to bookmark forever.


  • 2 whole medium oranges, washed. Sweet oranges such as navel work best

  • 250 g caster sugar

  • 6 eggs

  • 250 g almond meal

  • 1 tsp baking powder

  • icing sugar, to serve


  • Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours. Drain, allow to cool to room temperature, then puree. This step can be done ahead of time.
  • Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper.
  • Beat the eggs and caster until well combined.
  • Stir in the orange puree followed by the almond meal and baking powder.
  • Pour the batter into the prepared tin and dust the top with extra caster sugar. Bake for 1-1¼ hours, until the top is golden and a skewer inserted into the centre comes out clean.
  • Allow to cool in the tin. Dust with icing sugar, cut into slices and serve with a good dollop of your homemade clotted cream.

Serve this special cake alongside some homemade clotted cream, with a probiotic twist.

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