Anolon Academy

Flourless Orange Cake with Lemon Buttercream

Recipe by Kay-Lene Tan on My Market Kitchen


Flourless Orange Cake

  • Oranges 3pcs
  • Sugar 375g
  • Ground cardamom 3g
  • Cinnamon 1 large pinch
  • Almond meal 450g
  • Baking powder 7.5g
  • Eggs 8 pcs

Lemon Buttercream

  • Eggs 110g
  • Butter 500g
  • Sugar 145g
  • Water 40g
  • Lemon juice 50g


Flourless Orange Cake

  1. Fill a pot with cold water, and place orange in. Use a metal tray, or plate, to ensure the oranges are completely submerged. Bring water to boil, and allow to simmer for about 2 hours, or until the oranges are completely soft.
  2. Once they are done, cut oranges and remove the pith, fiber and any seeds. Put oranges into a blender with sugar, ground cardamom, and cinnamon. Blitz until smooth, then pour into a bowl. Whisk in almond meal, and baking powder.
  3. In a mixing bowl, whisk the eggs until fluffy. Fold the eggs into the orange mixture gently. Pour into a cake tin lined with baking paper. Bake at 170⁰c for about 45 minutes. Use a skewer and test if it comes out clean.
  4. Allow the cake to cool for 5 minutes before removing from the tin.

Lemon Buttercream

  1. Soften butter in the microwave.
  2. Crack eggs into a mixing bowl with the whisk attachment, and whisk on medium speed.
  3. Bring sugar and water to 112⁰c, then pour into eggs steadily. Allow to whisk until the bowl is cool to touch.
  4. Add in soft butter, and whisk until smooth and creamy. Add in lemon juice. Change the attachment to a paddle and allow to beat for 3 minutes.
  5. Use as required.

For chef quality results, we recommend using Anolon Authority cookware.