Flourless citrus cake

Flourless citrus cake




  • 1 ruby grapefruit, washed
  • 1 orange, washed
  • 1 lemon, washed
  • 250g (2 and a half cups) almond meal
  • 2 teaspoons baking powder
  • 1 cup caster sugar
  • 5 eggs
  • Syrup
  • 1 cup caster sugar
  • half a cup orange juice
  • half a cup water
  • Ruby grapefruit and orange segments, to decorate


Place fruit in a saucepan and cover with water. Bring to the boil, then reduce heat and simmer rapidly for 1 hour. Remove from pan, when cool quarter and remove pips.

Preheat the oven to 160C. Grease a round cake tin (mine is 22cm diameter) and line with baking paper. Place fruit in a food processor and whiz until smooth. Add almond meal, baking powder and eggs and process. Add sugar and blend until smooth. Depending on the size of your food processor, you may need to do this in stages and combine in a large bowl.

Pour into prepared cake tin and bake for 50 minutes to 1 hour until a skewer inserted in the centre of the cake comes out clean. Cool in tin, then invert onto a serving plate.

To make syrup, combine sugar, juice and water in a small saucepan, stir over a low heat until sugar dissolves, then increase heat to medium and boil (don‰t stir!) for 10-15 minutes until syrupy.

Decorate cake with ruby grapefruit and orange segments. Serve cake at room temperature or warm with syrup and thick cream or icecream.


  • This is a version of my flourless orange cake, which was such a hit with friends when I made it I thought I‰ would make it again with a twist.
  • If blood oranges are in season, they would be fantastic in this cake.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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