Orange and Almond Cake

Low Fodmap For LifeThis is a beautiful, simple and delicious cake that is low fodmap in small serves. The reason I say this is that in larger serves almonds are a fodmap, so you can enjoy a small slice, but hold back from seconds.

My sister-in-law made this for my birthday when we visited New Zealand in September, and my two children still talk about Mummy’s birthday cake!

You can find the original version here, however I have written it out again here – you will notice that I have reduced the sugar slightly as I don’t think it really needs to be super sweet.

Low Fodmap Orange and Almond Cake

2 large navel oranges, (choose oranges with unblemished skins as the whole fruit is used in this recipe)

5 eggs

1 cups (220g) caster sugar

2 1/2 cups (250g) ground almonds

1 teaspoon gluten-free baking powder

Pure icing sugar to serve

1. Preheat oven to 170°C. Grease and line the base of a pan – I like to use a spring form pan, but really whatever you have would be fine.

2. Place the two whole oranges in a saucepan and cover with water. Bring to the boil and simmer, covered, for 1 hour, ensuring that the oranges remain covered with water. Drain and cool. Chop the oranges into quarters, discard any seeds, then place the chunks into a blender and puree until smooth.

3. Beat the eggs with the sugar until thick, then add the orange puree, ground almonds and baking powder and mix well.

4. Pour into prepared pan and bake for 1 hour. Leave the cake to firm up in the pan for 20 minutes then turn out, remove the baking paper and turn over to finish cooling right way up. This cake definitely mellows with a little time and can be prepared up to 48 hours in advance.

5. To serve, sift icing sugar on top and decorate with orange zest and almonds.

If you are serving this for dessert it is wonderful with a low fodmap ice-cream –  lactose free ice-cream or coconut ice-cream.

3 thoughts on “Orange and Almond Cake

  1. Hi! This recipe looks great. I’m not very knowledgeable about baking, but I have heard that it’s important to get quantities on-the-nose. With that in mind, I’m wondering if I could cut the sugar in half, and still get a good cake. What do you think?


  2. Goodness, looking at it and realizing that there’s no flour —  plus the fact that you already reduced the sugar — makes me think my question is silly. It seems like both the sugar and eggs would help bind the mixture.


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