Blood Orange Flourless Cake
This Blood Orange Flourless Cake is inspired by a memory of many years ago. This memory belongs to a time, before the GF rage. Low carb was big. That cake was all about almonds and citrus. It came to my house as a hostess gift. I fell in love and wanted to finish the entire thing all by myself. I sort of did!
The original recipe is featured here.
My Blood Orange Cake Story
This time of the year is all about citrus. For me anyway! I had my bag of blood oranges and my memories from ages back. This morning I wanted something. Well, specifically something that I could eat, when I returned from my errands! With no time to look up or fuss with the original, I created this cake.
Enhancing the depth of flavor
This one is a smaller cake, done in the instant pot and pretty darn good. In fact, we have been snacking on it ever since I made it. So, it is a perfect almost healthy sweet treat. To top the cake, I have marinated sliced of blood orange in Grand Mariner. All to accentuate the citrus flavor. I am sure you can do other things to it, but as they say why mess with perfection.
As with most of my recipes the hand on time is less than 15 minutes, and then I let the instant pot do its thing. And honestly if Grand Mariner is not your thing, just marinate in something like a mixture of fresh citrus juice and maple syrup.
The one thing I will switch around in my next iteration is to slice the oranges thinner. Who knows, I might even get persuaded to do a sort of upside-down thing.
And here we go bracing for another week. I have a hump day holiday to boot. The kids actually have a four-day weekend. Other orange/citrus flavored dishes from this site include Flourless Lemon Cake with Blueberry Compote, Komola Kanchagolla and Orange Scented Sweet Pilaf.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group.
Of course, check out my Instant pot cookbook Instant Indian along with its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A simple pudding like dense cake, that is all about the citrus and makes a perfect late winter fruit dessert.
Ingredients
- 2 blood oranges or other citrus
- 6 tablespoons butter, softened
- 3/4 cup sugar
- 1 and 3/4 cup almond meal
- 2 eggs
- 1 teaspoon baking powder
- 1/2 cup Grand Mariner (or sub with 1/4 cup maple syrup and 1/4 cup orange juice)
- 1 blood orange thinly sliced
Instructions
- Zest the oranges. Cut in half and remove the seeds and juice the oranges.
- Prepare a cake pan by greasing and lining the bottom with parchment paper.
- In a mixing bowl mix together the butter and sugar and beat well. Mix in the almond meal and eggs. Stir in the baking powder and mix well.
- Stir in the orange juice and zest. Pour the batter into the cake pan.
- Cover with foil.
- Add 2 cups of water in your electric pressure cooker. Place a trivet with handles in the pot.
- Place the cake pan and lower into the steel insert. Place the cover and set on the cake setting for 20 minutes. Allow a natural release. (See notes for oven instructions)
- In the meantime marinate the organges in the Grand Mariner for at least 2 hours. This can be done the night before.
- Remove the cake from the pressure cooker and invert the cake. Top with the marinated citrus slices and serve.
Notes
Oven Instructions
Pre-heat the oven to 325 degrees. Grease a round cake pan and line the bottom with parchment. In a mixing bowl mix together the butter and sugar and beat well. Mix in the almond meal and eggs. Stir in the baking powder and mix well. Stir in the orange juice and zest. Pour the batter in the cake pan and bake for 25 minutes. Turn off the oven. Remove the cake pan and let the cake cool. In the meantime marinate the organges in the Grand Mariner for at least 2 hours. This can be done the night before. Invert the cake and remove the parchment paper Top with the marinated citrus slices and serve.