Gluten Free Tangerine Cake

Gluten Free Tangerine Cake ~ this flourless cake is such a wonderful surprise, made with whole tangerines and almond flour in the Italian tradition ~ it’s impossibly moist and bursting with citrus flavor,  just like biting into a fresh tangerine!

Gluten Free Tangerine Cake ~ image


VINTAGE VIEW ~ this gluten free tangerine cake is from TVFGI archives, first published in 2012. As part of a new series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated my notes, taken new photos, and enjoyed making this wonderful cake again. It’s even better than I remember it!


Gluten Free Tangerine Cake ~ imagery

Cakes made with whole citrus fruits have always fascinated me. The concept comes from the sunny island of Sicily, where citrus trees grow like weeds. This one is made with whole tangerines, peel and all! They’re boiled, de-seeded, and processed into a brilliant orange puree. The puree is blended with eggs, sugar, and almond flour, poured into a tart pan, and baked into the moistest, most delicate, tangerine cake you’ve ever tasted. This is an experience not to be missed!

This fresh tangerine cake is made without any flour or oil of any kind, and yet it’s fluffy, moist, and fabulous!

Making Gluten Free Tangerine Cake with whole tangerines ~ image

Gluten Free Tangerine Cake ~ photo

It’s hard to believe that the boiled tangerines, above, will magically morph into such a delightfully fluffy cake with so few ingredients and such minimal effort. It blows my mind every time. I used my Vitamix, which does an amazing job blitzing the tangerines into a silky puree, but any good food processor will work.

Gluten Free Tangerine Cake ~ horizontal image

I bake it in a 9-inch springform or tart pan with a removable bottom so I can lift it out for serving and cutting. (You can also use a cheesecake pan.) The cake bakes up moist and dense, but with a light, almost sponge cake texture. I know it sounds strange, but it really is light and dense at the same time.

Gluten Free Tangerine Cake ~ photograph

The cake slices like a dream, and will stay most for several days at room temperature. If you’d like to make it a day ahead, dust with powdered sugar just before serving.

Gluten Free Tangerine Cake ~ vertical photograph

TIP: To get the pretty lace effect lay a doily or piece of lace on top of the cooled cake and then sift powdered sugar over all. Carefully life off the lace and voila! Don’t be afraid to try, you can always cover up with a solid layer of powered sugar if necessary.

See my post on HOW TO DECORATE A CAKE WITH LACE for detailed instructions on how to achieve this pretty and surprisingly easy look. The technique is so versatile and can be used for all kinds of special occasion desserts from the winter holidays, to Valentine’s Day, Mother’s Day, Easter, etc.

Gluten Free Tangerine Cake ~ vertical imagery

Sometimes the message of a post can get drowned out by all the text and photos…so I’ll just put it here in plain black and white ~

Try this, it’s sensational.

A slice of Gluten Free Tangerine Cake ~ image

After making this cake in 2012 I went on to make a FLOURLESS WHOLE MEYER LEMON CAKE in 2013 which is wonderful, too. I’m already experimenting with pink grapefruit and blood oranges ~ I’ll keep you posted ;)

Gluten Free Tangerine Cake

Category: cake, dessert

Yield: serves 10-12

Calories per serving: 262

Gluten Free Tangerine Cake

Ingredients

  • 1 pound tangerines to make 11 1/2 ounces of puree (approximately 5-6, but weigh them)
  • 3 eggs
  • 1 cup sugar
  • 3 cups almond meal or almond flour
  • 1 tsp baking powder
  • 2 Tbsp Amaretto (completely optional)
  • confectioner's sugar for dusting

Instructions

  1. Set oven to 350F
  2. Step one is the only time consuming part of this cake. Wash your tangerines and put them in a saucepan covered with cold water. (They'll float, but don't worry about that) Bring to a boil, and boil for a full 15 minutes. The boiling removes the bitterness in the citrus skin.
  3. Drain and let the tangerines cool for a bit. Slice them in half, and then in half again. Remove any seeds and discard, but do this on a plate so you don't lose any juice or pulp. Put it all in a food processor and process until completely smooth. You may have to stop and scrape down the sides a few times. My finished puree weighed 11 1/2 oz, (about a cup) and I highly recommend weighing the puree and only using the 11 1/2 ounces. Too much puree will throw off the balance of ingredients in this cake.
  4. Set aside, or refrigerate until the next day if you want to do this ahead.
  5. The rest is a one bowl deal: Beat the eggs and sugar until light and creamy. Fold in the almond meal, orange pulp, baking powder, and Amaretto, if using. Mix until well combined.
  6. Pour into a buttered 9" spring form pan.
  7. Bake for 50-60 minutes, until lightly golden and a toothpick inserted in the center comes out clean. If the cake is browning too fast, cover loosely with a sheet of foil.
  8. Cool on a rack for 10 minutes, then remove from the pan to finish cooling.
  9. Dust with confectioner's sugar. Decorate with some citrus zest if you like.
https://theviewfromgreatisland.com/minimal-monday-flourless-whole-tangerine-cake-gluten-free/

Tips for making the perfect gluten free tangerine cake~

  • use good, sweet, seasonal tangerines…your cake will be as good as your fruit, so choose the best!
  • Since you will be using the whole fruit, I recommend organic tangerines, if possible.
  • Weigh the puree so that you get the proper amount in your cake.   It should be 11 1/2 ounces.
  • You can experiment with flavoring this cake.  I added Amaretto on a whim, and you could use other spirits like Grand Marnier.  You could also leave out the alcohol and use some vanilla or almond extract.

 

Don’t forget to pin this sensational Gluten Free Tangerine Cake!

Flourless Whole Tangerine Cake ~ this cake is such a wonderful surprise, made with whole tangerines and almond flour in the Italian tradition. @orangecake #flourlesscake #glutenfreecake #tangerinecake #wholeorangecake #citrus #glutenfreeorangecake #almondflourcake #almondflour #lacecake #tangerines #clementines #dessert #glutenfreedessert #flourlesscake

176 Comments

  • Reply
    Cee Grant
    April 8, 2018 at 11:21 am

    I did this exactly as described and it was wonderful. However, next time, I would remove the peels from half the tangerines. The peel’s bitterness was sophisticated, but too much for some.

    • Reply
      Sue
      April 8, 2018 at 11:39 am

      That’s an interesting idea Cee, thanks!

      • Reply
        Tanz
        April 12, 2018 at 10:13 pm

        Hi sue, I want to make ds cake for my sisters bday today. Can I half the recipe?? What would be the measurements then? Thanks

        • Reply
          Sue
          April 14, 2018 at 8:39 am

          I haven’t tried to adjust this recipe, Tanz, and it makes a fairly small cake to begin with, so I suggest keeping it as is, to avoid frustration.

  • Reply
    e
    March 2, 2018 at 6:56 pm

    Our tangerine tree dropped like 100 beautiful tangerines this week as winds have been high all week. Normally I would bag them up and take them to the park to distribute among fellow dog-walkers, but the wind and rain have done that plan in. So this cake has been a lifesaver. Numerous variations too – since I am pathologically unable to follow even the very best of recipes more than once with luck. All delicious so far. Thanks!

    • Reply
      Sue
      March 2, 2018 at 7:33 pm

      Love this ‘e’! I’m in awe of your tangerine tree…I have a white grapefruit tree but it’s not nearly as useful. I’d love to hear about your variations!

  • Reply
    Joan
    February 26, 2018 at 9:53 am

    I had a doggie birthday party this weekend and made your cake using honey tangerines. It was such a delicious treat (for the humans).
    Can I use my left over pulp in any bread recipes I have? Please reply.
    My friends are so happy when I bake any of your recipes, and so are my neighbors.
    Keep up the good work.

    • Reply
      Sue
      February 26, 2018 at 10:03 am

      I have to laugh because as I was reading your comment I of course thought you had made the cake for the dogs…which would be fine, I don’t judge ;) As for the pulp, I haven’t tried to use that in recipes, but I would think that wherever you’d use mashed banana or applesauce it would work. Thanks for the kind words, Joan!

  • Reply
    Kristina
    January 22, 2018 at 6:14 pm

    Omg! This is soooo good and so easy to make! Thank you for this recipe. I didn’t think it would be so moist and “fresh “ tasting but it was that’s and more. I added rum concentrate two teaspoons.

  • Reply
    Kali
    January 1, 2018 at 1:06 pm

    Is it possible to make this recipe into muffins? Thank you & Happy New Year!?

    • Reply
      Sue
      January 1, 2018 at 1:45 pm

      Gosh, I have no idea, I’ve never tried. But I don’t see why not…I have a flourless chocolate cake that I make into muffins. Give it a try and let us know.

      • Reply
        Dorit
        January 2, 2018 at 11:49 am

        It is possible to replace sugar with maple syrup? And if so, how much should I use.
        My friend made the Moroccan pound cake from your site. DEEEEElish!

        • Reply
          Sue
          January 2, 2018 at 12:00 pm

          The sugar is granulated, so if possible you should replace it with maple sugar. Maple syrup being liquid is going to disrupt the balance in the recipe.

  • Reply
    karen tedesco
    January 1, 2018 at 11:52 am

    I love the simplicity of whole citrus cakes, and they’re packed with flavor. This looks simple, moist and beautiful.

  • Reply
    Janet
    December 29, 2017 at 1:32 pm

    I don’t know if this is the same cake I made a few years ago, and I bet if I went up through the comments, there’d be at least one from me. So I made it again today! It’s just as wonderful as ever. But this time, I substituted the entire cup of sugar with erythritol with excellent results. I also added a drizzle of fresh lemon juice and powdered sugar. It’s delightful!

    • Reply
      Sue
      December 29, 2017 at 2:52 pm

      Great to know about the erythritol, since I usually don’t cook with artificial sugars I’m sure other readers who do will love to know this, thanks Janet :)

  • Reply
    Tiffany
    December 29, 2017 at 11:18 am

    Do you think there would be any issue subbing coconut sugar for white sugar?

    • Reply
      Sue
      December 29, 2017 at 12:52 pm

      No, I think that would work fine Tiffany.

  • Reply
    Laura | Tutti Dolci
    December 28, 2017 at 12:58 pm

    So pretty, this is the perfect cake for winter citrus season! :)

  • Reply
    Karen (Back Road Journal)
    December 27, 2017 at 10:34 am

    I can’t wait to give this cake a try. The county where we live is famous for its citrus which is being picked now. Perfect timing. :D I’ve pinned, thank you.

    • Reply
      Sue
      December 27, 2017 at 10:53 am

      I have to go to Florida tomorrow to help care for a sick relative, Karen, and I’m sure I’m going to find some amazing citrus!

  • Reply
    Julie
    December 27, 2017 at 9:47 am

    Such a delicious sounding cake. Will have to try it as citrus is a favorite.

  • Reply
    Traci
    December 27, 2017 at 9:40 am

    Wow Sue! Everything you make…is gold! This cake looks and sounds amazing. Thank you for sharing such beautiful recipes :)

  • Reply
    Beth
    December 27, 2017 at 9:32 am

    This cake sounds amazing! I can’t wait to give it a try! Could you substitute oranges? It seems like you could if you are trying blood orange and grapefruit! Yum! I have to make this!!

    • Reply
      Sue
      December 27, 2017 at 9:37 am

      I think thin skinned oranges would work great!

  • Reply
    serena
    December 27, 2017 at 9:25 am

    I would have never thought to add the peel and pith. I always thought they were just bitter tasting. I’m going to have to give this another try. Looks delicious!

    • Reply
      Sue
      December 27, 2017 at 9:28 am

      This type of cake has a long history in the Mediterranean, Serena. The fruit gets boiled first, which is supposed to remove most of the bitterness. The peel etc gives a great burst of citrus flavor to this cake, I think you’ll love it!

  • Reply
    Deborah Mayfield
    December 27, 2017 at 8:54 am

    Love citrus, can i use cuties?

    • Reply
      Sue
      December 27, 2017 at 9:10 am

      The only issue I can think of is that maybe if you use Cuties there will be a higher ratio of peel to fruit since they are smaller? That might alter the flavor/texture and MIGHT make it more bitter. But I’m not sure, it’s probably worth a shot!

      • Reply
        Janet C
        January 11, 2018 at 7:20 am

        When I think of Tangerines, I think of little Mandarins I get from Trader Joe’s, but I think your recipe must be asking for something bigger. Do you mind telling me how big your tangerines are in inches? Sorry to be so particular, but want to make sure my ratio of peel to juice is correct.

        • Reply
          Sue
          January 11, 2018 at 8:58 am

          Hi Janet ~ I’ll have to estimate, but mine were somewhere around 3 to 3 1/2 inches in diameter.

          • Janet
            January 12, 2018 at 12:09 pm

            Thank you, that helps!

  • Reply
    Ben Myhre
    December 27, 2017 at 8:44 am

    This looks really tasty and I love the orange flavoring.

    • Reply
      Sue
      December 27, 2017 at 9:11 am

      Thanks Ben, I love this because the whole fruit gives the cake an astonishing orange flavor naturally :) You can’t beat the real thing.

  • Reply
    jeanne
    December 27, 2017 at 7:36 am

    have you tried a pink grapefruit version yet? Can’t wait to try this one!! Just made some candied tangerine peel and your clementine tangerine jam….the very best!!!!

    • Reply
      Sue
      December 27, 2017 at 7:42 am

      Hi Jeanne, pink grapefruit is on the list, stay tuned, I’m definitely going to try it! I’m happy that you liked the clementine jam, I’ve been experimenting with that, too :)

  • Reply
    Angie@Angie's Recipes
    December 27, 2017 at 5:47 am

    Simple yet stunning, Sue. I love the natural yellow colour from the tangerine.

    • Reply
      Sue
      December 27, 2017 at 7:44 am

      I agree, the color is like pure sunshine!! Thanks Angie :)

  • Reply
    Tricia @ Saving Room for Dessert
    December 27, 2017 at 4:50 am

    What a gorgeous, but simple cake! Citrus is so perfect this time of year – and I bet the flavor is fantastic. I’ve never tried a cake made with the whole fruit like this – guess I need to try it soon :)

    • Reply
      Sue
      December 27, 2017 at 7:47 am

      The almond flour creates such a nice texture, and the tangerine gives it all the flavor and moistness ~ it’s pure magic!

  • Reply
    Jan
    December 12, 2017 at 2:16 pm

    Does this cake freeze well?
    Also, how long in advance can it be made?

    • Reply
      Sue
      December 12, 2017 at 2:44 pm

      I think it should freeze well, Jan. If you want to make it in advance I would let it cool completely, wrap it well, and refrigerate for up to 5 days.

  • Reply
    Anne
    December 6, 2017 at 2:16 pm

    Aloha: I made this cake twice yesterday. In small 4 inch springform pans and in a 9 inch springform pans. I used oat flour and these were very good. Every one of my clients (I use them as my tasters) loved it and wanted the recipe. The large one I added poppy seed to. Have not cut into it yet. I was wondering if you could add ricotta cheese to the recipe for a more moist cake? I will try this later this week. Thank you so much for the recipe

    • Reply
      Sue
      December 6, 2017 at 2:29 pm

      Great feedback, thanks Anne ~ I love oat flour, so that sounds good to me, and poppy seeds ~ definitely!

    • Reply
      Jan
      December 13, 2017 at 8:17 am

      Great….thanks!
      BTW…my cake came out a bit too bitter. Will add more sugar next time.

  • Reply
    Irene
    August 6, 2017 at 2:17 pm

    I tried it yesterday! Was sublime!

    • Reply
      Sue
      August 6, 2017 at 4:14 pm

      I’m thrilled to hear it Irene, thanks!

  • Reply
    Irene
    August 5, 2017 at 11:55 am

    Sue do I have to put the skin as well?

    • Reply
      Sue
      August 5, 2017 at 11:57 am

      Yes, the whole thing, except the seeds.

  • Reply
    Erin
    February 18, 2017 at 11:35 am

    I’ve made this cake in the past and loved it. I’m currently egg free, has anyone made this with an egg alternative? Egg free tips would be appreciated!!

    • Reply
      Karina
      February 22, 2017 at 9:33 pm

      Flaxseed or Chia eggs?? Just combine 1 tbsp of grounded flaxseed or chia with 2 tbsp of water, leave it for 10 mins and it’s ready :)

  • Reply
    mona
    January 25, 2017 at 8:10 pm

    I want to let you know that I made this tonight. My husband and I loved it. The cake was moist and decadent. My husband had his slice with vanilla ice cream. I had my slice with a dollop of creme fraiche with a hint of madagascar vanilla. I obviously won on taking it over the top, but the true win goes to you for creating this recipe.

    • Reply
      Sue
      January 25, 2017 at 9:10 pm

      Awww thanks Mona, you are so sweet!

  • Reply
    Nini
    December 26, 2016 at 6:57 pm

    Hi Sue,
    Thank you to share your great recipes. I have to try this one but I really don’t want to use baking powder so please can you give me the way to realize It without using leavening/raising agent.

    • Reply
      Nini
      December 31, 2016 at 3:36 pm

      Hi, it’s me again… please answear !

      • Reply
        Alyssa
        January 9, 2017 at 10:57 am

        Whip the eggs and sugar together on high speed until they form peaks (3-5 mins). The eggs act as a leavener. :-)

        • Reply
          Nini
          January 11, 2017 at 1:18 am

          Alyssa, Thank you very much for your help i really appreciate.

  • Reply
    Anca
    October 31, 2016 at 1:07 pm

    I’m baking this cake as we speak. I used clementines and to my disappointment, after boiling them they ended up horribly bitter. I’ve then added fresh juice to the batter, and it saved it a little bit, but it doesn’t have the great smell you describe. Has this happened to anyone else? I’m still baking it as I need it for tomorrow morning, and I’ve added the extra batter into cupcake molds, to be able to taste it before I serve it. I might make some orange juice syrup if the taste is not strong enough.

  • Reply
    Joan
    April 16, 2016 at 1:48 pm

    I just made the cake exactly like you did, and it is wonderful. I had additional tangerine pulp and made another one in a bunt pan, fantastic.
    Not joking, still had tangerine pulp and made the last cake (which is in oven now) with regular flour and is tasted delicious before it went into the oven. I always taste the batter.
    Now I know how to judge the fruit, I bought a 3lb bag that is why I had sooooo much tangerine pulp. Glad I found you, thanks again

    • Reply
      Sue
      April 16, 2016 at 1:59 pm

      How fun — that bag went a long way! I’m eager to hear how the cake made with the regular flour turned out~

      • Reply
        joan
        April 19, 2016 at 2:59 pm

        It came out more like a corn muffin as far as texture. A little dry but still good.
        My neighbor’s loved it. Toasting it with honey or jam will make it wonderful.
        Thanks again
        Joan

        • Reply
          Sue
          April 19, 2016 at 5:58 pm

          Hmmm, that’s interesting, I wonder if your tangerines were less juicy than mine? I’m intrigued by the idea of toasting it!

  • Reply
    Marlene
    April 13, 2016 at 2:51 pm

    I made this using two Meyer lemons and enough clementines to get the required amount of puree (can’t recall how many, 3-4?, as it was a few months ago). The cake came out beautifully, and was a hit with guests and my husband, a/k/a Mr. Fussy. It was so much easier than a similar one I made where you had to zest and juice the clementines. I’ll be making it again for Passover, without the baking powder, either with all clementines or if I can get them, with half Meyer lemons. Thanks for a terrific recipe, Sue!

    • Reply
      Sue
      April 13, 2016 at 3:07 pm

      You’re so welcome! I’m glad we could please Mr Fussy ;)

  • Reply
    Kate
    March 14, 2016 at 1:05 pm

    Thank you for the recipe!! Has anyone tried to substitute sugar all-together with applesauce?

  • Reply
    Beisan
    March 3, 2016 at 3:09 am

    I have a 10 inch pan and had to use that, I hope it turns out good, it’s in the oven now! Your recipes are amazing :) Just came across your website today!

  • Reply
    Sarah T
    February 13, 2016 at 12:57 pm

    This is an incredible recipe, thank you!
    I’ve never bothered to comment on someone’s food blog before, but you deserve it for this.
    I made this 2 x so far, both times as muffins. 350 degrees for 20-25 min. One recipe = about 18 muffins.
    Double boiling the fruit is a wonderful thing to know. I had no issues with bitterness.
    The first recipe I used 4-5 Cuties tangerines. The second time I used one Cara Cara orange. I reduced the sugar to 3/4 cup, but I think it can go to 1/2 cup, unless the pulp is really not sweet. I did not bother to dust with sugar; my family just inhaled them as-is. With the reduced sugar, these guys are basically just whole fruit and the protein goodness of almonds, but they taste like a special dessert. Again, thanks.

    • Reply
      Sue
      February 13, 2016 at 1:02 pm

      Thanks SO much Sarah – you made my week! I’m so glad to get your feedback and suggestions, I never thought to turn this into muffins, and I think that sounds really good :)

    • Reply
      Sanford Press
      April 28, 2017 at 12:30 pm

      Double boiler?

      • Reply
        Sanford Press
        April 28, 2017 at 12:31 pm

        Or boil it twice? I’m confused. Help

  • Reply
    Lynne
    January 31, 2016 at 4:34 pm

    I have made this cake three times in the last two months! It is phenomenal!
    I have not modified or changed a thing in the recipe, it’s perfect just the way it is.

    • Reply
      Sue
      January 31, 2016 at 4:39 pm

      Yay! <3

  • Reply
    Lisa
    January 17, 2016 at 10:42 am

    Anyone tried this with lemons? I have made the tangerine one several times and love it!

  • Reply
    joanne
    December 25, 2015 at 4:44 am

    Hi, I don’t have a 9″ springform pan, but have a 6″ one and several 4″ ones. I’d like to make it in the pans I have already instead of buying a new one, so wondered how high to fill my pans if using the 6″ and 4″ pans? How long should I bake them for in these smaller sizes? Thanks!

    • Reply
      Sue
      December 26, 2015 at 7:53 am

      I’m sorry I can’t tell you for sure Joanne. I generally fill springform pans about half full, and you will have to check them for baking time. They should be firm in the center.

  • Reply
    taffeny
    July 11, 2015 at 8:23 am

    Would limes work well for this?

    • Reply
      Sue
      July 11, 2015 at 8:54 am

      Limes would be too bitter, Taffeny, sorry!

  • Reply
    kathy
    April 14, 2015 at 6:35 am

    hi do you boil the tangerines skins and all? or do you remove the skins of the tangerines first then boil just the flesh?

    • Reply
      kathy
      April 14, 2015 at 6:36 am

      can I also use just regular unbleached white flour for this receipe?

    • Reply
      Sue
      April 14, 2015 at 6:59 am

      The whole tangerine, skins and all, Kathy! And I ‘m not sure about the regular flour, it would make a different texture, for sure, and my instinct is to say it will not work. If you do try, please let me know how it comes out!

  • Reply
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  • Reply
    Ruwani
    March 21, 2015 at 9:21 am

    Just made this for my friend’s 50th Birthday Party. Came out looking great, can’t wait to taste it.

    • Reply
      Ruwani
      March 22, 2015 at 6:28 pm

      UPDATE: Yum! It was fantastic!! Thanks for the great recipe. A hit at the party and even the kids loved it. The tangerines were still a little bitter, so not sure if a half hour was enough for me but I had already cut it, so let it be as is. I added vanilla as one reader had mentioned but other than that stayed true to the original recipe. Delicious and will definitely be making it again.

      • Reply
        Sue
        March 22, 2015 at 7:19 pm

        Thanks for the update Ruwani!

  • Reply
    Grace
    March 10, 2015 at 10:24 am

    This looks delicious! I don’t have a spring form pan, though. Will it be ok in a regular pie pan?

    • Reply
      Sue
      March 10, 2015 at 10:35 am

      If it has the same diameter it will be fine, Grace, it just won’t pop out, you’ll have to cut it in the pan.

      • Reply
        Grace
        March 10, 2015 at 10:54 am

        Thank you!

  • Reply
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  • Reply
    Christin
    January 29, 2015 at 10:17 pm

    I just made this cake today with oranges instead of tangerines, as well as oat flour instead of almond. It was fantastic! It was quite dense though; if anyone is going to use oat flour like I did, I suggest using only 2 1/2 cups instead of the 3. Also, I upped the sugar by half a cup. With the oat flour, it needs a bit more sugar. I topped the cake a thick orange glaze and it made it even more delicious :) Thanks for the inspiration!

    • Reply
      Sue
      January 30, 2015 at 7:33 am

      Oooh, that glaze sounds good! Thanks for the info on the alterations, I do love oat flour.

    • Reply
      Rachel
      May 5, 2016 at 3:39 pm

      Oh good, I was just looking at this recipe and wondering if oranges would be OK as I have a glut of them at the moment. How many oranges did you use, Christin?

  • Reply
    joanne
    December 30, 2014 at 3:21 am

    I’d love to try this recipe, but just missed tangerine season. Oranges are plentiful though and I’d like to try them in this recipe. Do I need to do anything different when substituting with oranges?
    I’d also like to use coconut sugar.. and whipped coconut cream would be tasty on top. How long will this cake last? And can leftovers be frozen for later? Thanks!

    • Reply
      Sue
      December 30, 2014 at 7:20 am

      Oranges will work fine, Joanne, just use the same amount of puree. I haven’t worked with coconut sugar, but I assume you can substitute it, and the cake should last about a week. I did not freeze mine, but I think that should be fine too. Let us know how yours turns out!

  • Reply
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  • Reply
    Lorraine
    June 26, 2014 at 1:56 am

    Hi Sue
    Love your recipes, I tried this and substituted figs(6 dried and then rehydrated overnight) for the sugar and mandarins for the fruit It was delicious. Thank you

    • Reply
      Sue
      June 26, 2014 at 6:00 am

      Great to hear, Lorraine, I would never have thought to use figs in place of sugar!

  • Reply
    Casandra Fleming
    May 23, 2014 at 1:01 pm

    I’m trying this today for my sister’s birthday, her boyfriend is allergic to all nuts, so I have powered oatmeal, I’m going to try it, hoping it well work just as well. I also am going to cut down some of the sugar, and try it with strawberries…. I’m hoping it works!

    • Reply
      Sue
      May 23, 2014 at 1:38 pm

      Good luck, Cassandra. I’m not sure the oatmeal will do the trick, but it’s worth experimenting with!

  • Reply
    A Moroccan-Inspired Easter Feast | Humble Homecooking
    May 21, 2014 at 4:33 pm

    […] from The View from Great Island http://theviewfromgreatisland.com/2012/11/minimal-monday-flourless-whole-tangerine-cake-gluten-free.&#8230;   2 large oranges (to make about a cup of puree) 3 eggs 1 cup sugar 3 cups almond meal or  almond […]

  • Reply
    nicole
    February 14, 2014 at 10:41 am

    I made this a few weeks ago and it was WONDERFUL. Served with a date caramel glaze/frosting and sea salt caramel ice cream. The caramel and tangerine combo was a hit! Question — has anyone tried with pureed strawberries? I thought it might be a great Valentine’s Day cake.

    • Reply
      Sue
      February 14, 2014 at 1:46 pm

      I never thought about using anything other than citrus fruits, Nicole, but now that I think about it, I don’t see why other fruits wouldn’t work…if you try it let me know how it turns out!

      • Reply
        nicole
        February 15, 2014 at 8:59 am

        I tried it with pureed strawberries yesterday. We really liked it. Very, very, very moist. I baked for about 45 min (same for tangerine cake). A bit sweeter than the tangerines, so perhaps could use a little less sugar next time depending on sweetness of berries/fruit. The color is a dull pink, but still pretty especially with fresh strawberries and powdered sugar on top. I think other berries or peaches would work well too. Perhaps even pear? A very versatile cake. Thanks!!

        • Reply
          Sue
          February 15, 2014 at 10:54 am

          That’s so funny because I was actually awake last night thinking that I should amend my reply to say that strawberries probably wouldn’t work because they’d be too wet! But I guess it sounds like you kind of made it work!

          • nicole
            February 15, 2014 at 1:02 pm

            Yes, it worked quite well, actually. I might use a little less of the puree and I might “swirl” it through the cake next time rather than mixing it. Fun to experiment with this recipe.

        • Reply
          Chris
          February 20, 2015 at 9:23 am

          If you use one third apple with the strawberries they will not be as watery. I make lots of fruit leathers and the apple gives the strawberries a little more substance. You can also add 1 tablespoon of honey to the fruit mix as well.

  • Reply
    chelle
    January 6, 2014 at 7:26 pm

    hi, this looks great!
    I was just wondering whether or not i could substitute sugar (or just use less) and use something like honey?
    Also, do you think poppy seeds would go nicely with the cake?
    Thanks! :)

    • Reply
      Sue
      January 6, 2014 at 8:09 pm

      Poppy seed would be fine to add, Chelle, but I’m not sure about the honey. It’s worth a try!

  • Reply
    Kate
    January 4, 2014 at 11:32 am

    Yikes…Am in the middle of making this for dinner party tonight and when I finished mooshing up my puree I have almost 2.5 cups! (I guess my “large tangerines” were actually oranges.) Should I weigh or measure my puree so that I don’t put too much into the mix? Thanks!

    • Reply
      Sue
      January 4, 2014 at 1:47 pm

      Yes Kate measure out about a cup of the puree and use that.

      • Reply
        Mary Ann
        February 19, 2014 at 6:27 pm

        I poured my extra purée into an ice cube try. I’m freezing it to use in smoothies!

        • Reply
          Sue
          February 20, 2014 at 8:10 am

          Oh I love the idea of strawberry ice cubes!

  • Reply
    Maggie
    October 25, 2013 at 4:12 pm

    This sounds yummy, planning to try this. What temperature should this be baked at, I didn’t see it listed in the recipe?

    • Reply
      Sue
      October 25, 2013 at 4:25 pm

      It’s just at the top, Maggie, 350F. I hope you like it — let me know what you think!

  • Reply
    Carol
    October 18, 2013 at 10:16 am

    I can’t wait to try this for my son’s birthday. One question: can you substitute flaxseed meal for the almond meal?

    • Reply
      Sue
      October 18, 2013 at 12:18 pm

      Not sure, Carol, but I’d say give it a try! Let me know how it turns out…

      • Reply
        Carol
        October 20, 2013 at 5:15 pm

        Well, it turned out pretty well! It tasted great but it seemed a little dry (which could be from the flax meal). Maybe I could use more orange next time? (I did use Cuties instead of tangerines.) Any suggestions?

  • Reply
    Lucy
    September 11, 2013 at 8:28 pm

    I just came upon your website – so beautiful and just my kind of food. Someone from India gave me a recipe for “Whole Orange Cake” – same concept of boiling the fruit and hers calls for an hour; perhaps I’ll try for less as you do. She actually cooks hers in a pressure cooker for 15 minutes which sounds pretty cool. Hers uses some flour and I’m looking forward to trying this flourless one. I like making my own almond meal in the processor (being careful not to turn it into almond butter, of course.) But first I toast the slivered almonds in a 350 oven in a single layer, shaking here and there, for up to 10 minutes or so, just until light brown, then cool before processing. I’ll be trying your recipe this week! One question: I know it keeps well, but for how many days? I may need to freeze mine and wonder if you’ve ever tried that. Thanks!

    • Reply
      Sue
      September 12, 2013 at 5:17 am

      Hi Lucy— It will keep for a week in the fridge, and I’m sure you could freeze it, but maybe hold off on frosting it until you are ready to serve. Let me know how it turns out. The long boiling is to remove the bitterness in the skin of the fruit, and the peels of Meyer Lemons aren’t very bitter to begin with, so my boiling time is short.

      • Reply
        Lucy
        October 24, 2013 at 10:10 pm

        This cake has been extremely popular around here! I’ve had fun experimenting with different techniques. I made it two more times this month using oranges again (boiled for an hour as I had before.) First Cake: After scraping the processed oranges into the large bowl, I quickly processed the eggs and sugar before adding them in, then stirred in the baking powder and almonds. When the cake came out pretty flat, I figured that I’d overmixed it. Then I realized that I’d forgotten to measure the pulp! I probably had a cup and a half in there, but it still tasted good and was less sweet, Tightly wrapped, it froze just fine. Second Cake: Boiled a large Valencia orange (which happened to yield exactly one cup) while I prepped the almonds and for the heck of it minced up some orange zest I had in the freezer. Processed the pulp, set it aside, then did the eggs — but this time I left them going, gradually adding the sugar through the processor tube and leaving it to run for a minute or so. Got out the baking powder and remembered this cookie recipe that had you mixing it with a teaspoon of warm water before adding to the batter. Why not, right? So I did the same, stirring the tiny mixture into the orange pulp whereupon it immediately began to fizz (not as much as baking soda would, but still, yikes!) Quickly but gently folded in the fluffy, slightly thickened egg mix, then folded in the almonds just until blended through. Glad I had my pan ready… and how luxurious the batter looked pouring in! Baked it as directed and resisted opening the oven until checking for doneness, closing it gently when I did. The cake turned out really beautiful, the taste and texture outstanding! We kept it under a cake cover in a cool room for a few days, still moist and yummy. Which of the details made the difference? I agree with a previous poster that it doesn’t need frosting. However, the flavored whipped cream that you and others have suggested sounds very inviting. Next time: tangerines for sure!

  • Reply
    The Hedonist
    August 20, 2013 at 10:43 am

    Not sure if you saw, but I posted about this. Didn’t turn out so well, but I think it was me and not the recipe – http://foodandwinehedonist.com/2013/06/12/are-you-a-cook-or-a-baker/

    • Reply
      Sue
      August 20, 2013 at 2:45 pm

      I just saw this and went to your page to check. The problem was that when I say “almond meal or flour” that meant almond meal or almond flour, not regular flour. I just updated the recipe to be extra clear. I do hope you try it again, a lot of stores are carrying almond flour these days, and you did everything perfectly except for the flour part!

  • Reply
    Virginia Santoro
    July 31, 2013 at 9:49 am

    Recommend against buttering pan – burned for me. Using light spray such as Pam or other works better. Also, I added 1 cap each of vanila and orange flower water. Delish!

  • Reply
    cambric cotton, pins and needles
    June 3, 2013 at 5:05 am

    My daughters have just sent out invitations for an afternoon tea party, we will have two guests who are gluten intolerant, this will be perfect. Thanyou

  • Reply
    RC
    May 1, 2013 at 3:44 am

    Not to be unhealthy but can use regular old flour instead of almond meal to make this?

    • Reply
      Sue
      August 20, 2013 at 2:43 pm

      No, it really won’t work with regular flour, as far as I know, sorry!

  • Reply
    Sarah Elizabeth
    April 24, 2013 at 2:11 pm

    Do you think this could be made into teacake-like cupcakes? If so how do you think I would have to adjust the temperature and bake times? Thank you!

  • Reply
    petnut
    April 15, 2013 at 4:07 pm

    This cake looks wonderful! Any idea how many carbs would be in a 1/8 cake slice of it?

  • Reply
    Janet Wise
    April 8, 2013 at 12:30 am

    This comment has been removed by the author.

  • Reply
    Janet Wise
    April 8, 2013 at 12:23 am

    Oh this is stunning. Cannot wait to try it. Know what might float my boat would be a drizzle of dark chocolate. I like one of your reader’s suggestion for coconut sugar, too. You have a big winner here I think.

  • Reply
    Christina Conte
    April 7, 2013 at 4:13 pm

    I’m going to try this for my GF friends! Looks wonderful!

  • Reply
    Deborah
    March 5, 2013 at 11:08 am

    This cake looks so incredible. I can’t wait to make it! Thanks for sharing.

  • Reply
    Tara
    February 18, 2013 at 4:47 pm

    We have included this gorgeous cake in our Mouth Watering Mondays. Please come over to see it at http://www.noshingwiththenolands.com Cheers, Tara

  • Reply
    Anonymous
    February 15, 2013 at 5:45 am

    I must make this cake, it looks scrumptious. Thanks for posting. Love Ya.

  • Reply
    hermes bag outlet
    December 28, 2012 at 7:15 am

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  • Reply
    Unknown
    December 27, 2012 at 6:32 pm

    Fabulous cake for Christmas or anytime, recipe worked perfectly, thank-you! Very moist and perfectly sweet. I served slices in a pool of raspberry sauce, a dollop of whipped coconut cream and sprinkled with pomegranate seeds for garnish. Beautiful! Also delicious for breakfast leftover and high in protein, but I would probably reduce the sugar if making primarily as a breakfast cake.

    Just in case anyone was wondering, here is the calorie count for one slice, based on the cake serving 8 slices.

    Per serving:
    Calories 382
    Fat 23
    Protein 12
    Sugar 31

  • Reply
    Ir/rational Blatherer
    December 10, 2012 at 1:39 pm

    As I’m sitting here eating this cake for breakfast, I wanted to leave a comment.

    I made this cake yesterday following the recipe to a T and I must say… it does not disappoint!

    So far my luck with gluten-free desserts hasn’t been the best, so I’m always a bit leery. However, given my love for citrus themed desserts, I had to try this.

    (I also made fresh whipped cream to go with the cake, fearing that the recipe would come out dry like every other recipe I’ve tried. Totally didn’t need it… it was a nice accompaniment, but not necessary. This cake is so moist and flavorful, it stands up perfectly on its own.)

    Brava and thank you for sharing!

  • Reply
    Anonymous
    December 10, 2012 at 3:32 am

    This looks delish; but I’ve never had luck baking with almond meal. In fact, I had to throw out my last 3 baking projects that involved almond meal (2 batches of cookies and a batch of muffins). Any substitutions that you can think of? Would cornmeal work?

    • Reply
      Anonymous
      February 15, 2013 at 5:52 am

      I make my own almond meal with the coffee grinder but it is so time consuming. You can control how mealy to make the ground almonds. I have good luck using freshly ground almonds. Wishing you well, throwing away almond meal can be costly.

  • Reply
    foamy about the mouthy region
    November 27, 2012 at 6:08 am

    also the second time making this in the past 5 days… thanksgiving, and right now.

    making with cuties mandarins, and came back in to check the temp….
    and remember I guessed since I dint see it.

    350 is what I cooked at.

    yum.
    M-

  • Reply
    Susan F.
    November 18, 2012 at 10:10 pm

    Sue, I’ve made this cake twice in the last 10 days and it’s fantastic! I made it with coconut sugar and threw in unsweetened coconut slices. Now I can claim it as a health food! hahahah I’m going to take your suggestion and make it with meyer lemons next. Thanks for all the great recipes!

    • Reply
      Sue/the view from great island
      November 22, 2012 at 2:55 am

      I’m so happy to hear that, Sue…now I’ve added ruby red grapefruit to my list of variations! I have never heard of coconut sugar, I’m going to have to investigate…

  • Reply
    Becca
    November 18, 2012 at 7:43 am

    This cake looks so unique and amazing. I’m curious though…In your ingredient list you call for baking powder, but in the instructions you refer to adding baking soda. Can you clarify? I’d love to make this recipe soon!
    Thanks!

  • Reply
    belleau kitchen
    November 13, 2012 at 8:41 pm

    this is my favourite all time cake… I make it with whole oranges and cinnamon and my recipe boils them for 2 hours!, skin and all and then puree… it makes the house smell of Christmas!

    • Reply
      Sue/the view from great island
      November 22, 2012 at 3:00 am

      I’ve heard of that, boiling for 2 hours, but I wonder why, I didn’t taste any bitterness after the 30 minute boiling? Citrus really is the unsung hero of the holidays, the smell of this one every step of the way was intoxicating.

  • Reply
    Dana @ Simply Romanesco
    November 14, 2012 at 4:21 am

    Hi Sue! This cake looks absolutely gorgeous and oh so delicious! And stunning pictures, too :)

  • Reply
    Laura Dembowski
    November 13, 2012 at 8:34 pm

    This is just what I have been looking for. I am allergic to chocolate but always looking for the dense, moist texture that comes from flourless chocolate cake. I also love tangerines. I’m so excited to make this :)

    • Reply
      Sue/the view from great island
      November 22, 2012 at 3:01 am

      I’m glad, Laura, and I love tangerines, too. There is something about their flavor that sets them apart from other citrus.

  • Reply
    Tricia @ saving room for dessert
    November 13, 2012 at 4:44 pm

    Very nice Sue. I love a citrus cake – so fresh and beautiful.

    • Reply
      Sue/the view from great island
      November 22, 2012 at 3:04 am

      I’m so glad it’s citrus season again, I’m just as passionate about it as some people are about tomato season!

  • Reply
    The Café Sucré Farine
    November 13, 2012 at 8:36 am

    Why is it that almost every time I click on your site, my mouth starts to water? Oh my, this looks so moist and delicious! I love tangerines and clementines and can’t seem to get enough when they’re in season ……………. and you just reminded me that the season has arrived!

  • Reply
    Donna Dang
    November 13, 2012 at 5:38 am

    Very tastefully and beautiful! I’ve always wanted to try baking flourless cake. I’ll add this to my baking list to bake. Have you tried olive oil cake?

    Donna D.
    http://www.dangthatsdelicious.com

    • Reply
      Sue/the view from great island
      November 22, 2012 at 3:06 am

      No, for some reason, I haven’t tried an olive oil cake, and I’ve noticed some great sounding recipes. That’s next on my list. Thanks for visiting, Donna.

  • Reply
    Mary
    November 13, 2012 at 1:03 pm

    This looks amazing, Sue. I’ve never heard of pureeing the whole fruit before. I need to try something like this asap! I’m fascinated by the idea.

    P.S. It always makes me grin when my “year ago today” post pairs with my post for the day!

    • Reply
      Sue/the view from great island
      November 22, 2012 at 3:03 am

      Even though it’s a pain to search back through the blog and do it, I just love the surprise of what pops up for that one year ago day. It really reinforces the seasonal rhythms.

  • Reply
    Amy
    November 13, 2012 at 3:31 am

    This is beautiful! I love how you use the whole tangerine — I’ve recently discovered the wonder of using a whole citrus in a recipe, it really changes everything. Bookmarking this one.

  • Reply
    Anonymous
    November 13, 2012 at 1:34 am

    You boil and puree with the skins ON?

    • Reply
      Sue/the view from great island
      November 22, 2012 at 3:08 am

      Yes, and the boiling reduces any bitterness in the skin. The use of the whole fruit results in a fantastic burst of flavor!

  • Reply
    Valentina
    November 13, 2012 at 12:18 am

    I agree with Shannon! The photo makes me feel I can taste this and it tastes delicious!

    • Reply
      Sue/the view from great island
      November 22, 2012 at 3:10 am

      The light sprites were with me that day, and at least you can see the beautiful color and texture…but you have to taste for yourself to fully appreciate it!

  • Reply
    Siobhan
    November 12, 2012 at 10:14 pm

    they both look wonderful! Two years of hits : )

  • Reply
    shannon weber
    November 12, 2012 at 9:05 pm

    sometimes i can actually taste things when i see photos of them; this is one of those times. Tangerines are my favorite; i use them in almost any recipe i can which calls for oranges. This cake looks so perfect for a winter day with some coffee. beautiful recipe, Sue.

    • Reply
      Sue/the view from great island
      November 22, 2012 at 3:11 am

      I’m the same way with tangerines. And I know what you mean about photos, I almost always search visually for a recipe.

  • Reply
    Averie @ Averie Cooks
    November 12, 2012 at 7:31 pm

    Sue this looks so good! I love that it’s a ‘simple’ cake, not overly fussy, like you said, for those times you need to bring something or want to make a little something but not go crazy in the process. I bet the tangerine flavor is just POPPING through, too. Mmmm, so good! Pinning!

    • Reply
      Sue/the view from great island
      November 22, 2012 at 3:12 am

      Thanks Averie, and come to think of it, it is a great gift cake. It’s moist enough to stay fresh for a few days, too.

  • Reply
    hostess of the humble bungalow
    November 12, 2012 at 7:10 pm

    This one looks like a keeper!

  • Reply
    Mary
    November 12, 2012 at 6:56 pm

    What a glorious looking cake, Sue. I’ll wager this is delicious. I’ve never used tangerines in my cooking and I am curious as to the flavors you’ve created here. Have a great day. Blessings…Mary

  • Reply
    Karen Robbins
    November 12, 2012 at 4:53 pm

    Amazing!

  • Reply
    Cathy
    November 12, 2012 at 4:51 pm

    this is so beautiful Sue- Can’t wait to try it!

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