Flourless Orange Marmalade Cake

A timeless classic with a twist. Take the classic recipe up a notch with marmalade flavoured cream.

Image of Flourless Orange Marmalade Cake
Flourless Orange Marmalade Cake
  • 2 seedless oranges
  • 6 eggs, separated
  • 250g caster sugar
  • 2tsp vanilla extract
  • Grated zest of 1 lemon & 1 lime, or 2 lemons
  • 1 tsp baking powder
  • 2 cups almond meal

Marmalade Cream

  • 300ml thickened cream
  • 150g mascarpone cheese
  • 1/3 cup Seville Orange Marmalade
  • Place whole oranges in a pan over high heat and cover with cold water.
  • Bring to the boil, then reduce heat to low and simmer for 1 ½ hours, topping up with more water when necessary. Drain and allow to cool completely.
  • Preheat the oven to 180OC (350OF).
  • Line the sides and bottom of a 23cm springform cake pan with baking paper, making sure the paper comes higher than the sides of the pan. The cake will rise a little higher than the sides of the pan.
  • Roughly chop the cooked oranges, place in a food processor and whiz to a smooth puree. Set aside.
  • Whip the egg whites until stiff peaks form.
  • Place the egg yolks and sugar in a bowl and beat until thick and pale.
  • Fold in the vanilla, citrus zests, baking powder and orange puree, then fold the almond meal in gently.
  • Fold mixture gently into beaten egg whites until thoroughly combined.
  • Pour into the prepared pan and bake for approximately 1.5 hours, or until a skewer inserted into the centre comes out clean.
  • Cool slightly in the pan, then transfer to a wire rack to cool completely.
  • For the marmalade cream, whisk the cream to almost soft peaks. Add the mascarpone and whisk gently to combine. Gently swirl through the marmalade, then spread over the cake.

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