Here is a classic, moist, and naturally gluten-free recipe for Flourless Orange and Almond Cakes. These use whole oranges and ground almonds for a rich, aromatic flavor.

Flourless Orange and Almond Cakes

Ingredients

2 medium oranges (seedless if possible)
6 large eggs
1 cup sugar
2 ½ cups almond flour (finely ground almonds)
1 teaspoon baking powder

Instructions

1. Prepare the Oranges

Place whole oranges (unpeeled) in a pot of water.
Bring to a boil, then reduce heat and simmer for 1 hour until soft.
Drain, cool, and remove any seeds.
Blend the oranges—skin, pulp, and all—into a smooth puree.

2. Make the Batter

Preheat oven to 350°F (175°C).
Grease or line a muffin tin or mini-cake molds.
In a large bowl, whisk eggs and sugar until pale.
Add the orange puree, almond flour, and baking powder.
Stir until smooth and well combined.

3. Bake

Spoon batter into molds, filling about ¾ full.
Bake for 25–30 minutes, or until golden and a toothpick comes out clean.
Cool completely before removing from the molds.

Serving Suggestions

Dust with powdered sugar
Serve with whipped cream or Greek yogurt
Add a drizzle of honey or citrus syrup

Tips

These cakes stay moist for several days and taste even better the next day.
You can substitute one orange with a lemon for a brighter, tangier flavor.
For a deeper aroma, add ½ teaspoon almond extract.

If you want, I can also give you:
• A single large cake version
• A sugar-free or low-sugar version
• A chocolate–orange variation

Just tell me!