Flourless Orange and Ginger Cake Recipe

Gâteau à l’orange et au gingembre

This is another cake I baked for our Goûter de Cousins last Sunday. I tasted my first flourless orange cake about a year ago at Rose Bakery, and absolutely loved it. I had tried to reproduce it then, and had made an Orange and Poppyseed version, adapting a recipe found on the web. It was really good — the orange and poppyseed pairing was great — but the texture wasn’t quite what I was looking for.

This time, I drew inspiration from Trish Deseine‘s book Mes petits plats préférés. Her recipe for “Gâteau de clémentines pochées” (Poached Clementine Cake) is pretty similar to the one I used a year ago — and one that appears in a Nigella Lawson cookbook as well — with just a little more almonds and a little more sugar.

As you know, following a recipe without throwing in my two cents just isn’t as much fun, so I decided to make an orange and ginger version of this cake, adding fresh ginger and candied ginger to the batter. The oranges I used were three of the small blood oranges from my last Campanier basket. I also lowered the amount of sugar, used baking soda in place of baking powder, shortened the baking time, and added an icing with pearl sugar.

This cake was a real hit and I received lots of compliments about it. Incredibly moist and flavorful, with the wonderful taste of orange marmalade, the subtle kick of ginger and a delicious sugar crust, it also looks beautiful. I will definitely make this again while the orange season lasts.

Flourless orange cake

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Flourless Orange and Ginger Cake Recipe

Prep Time: 2 hours, 10 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 55 minutes

Makes one 24-cm (8-inch) round cake.

Flourless Orange and Ginger Cake Recipe


  • 3 small organic oranges or 2 large organic oranges, about 600 g (1 1/3 lb) total
  • 6 large eggs
  • 200 g (1 cups) sugar
  • 250 grams (2 1/3 cups) almond flour (= almond meal or ground almonds)
  • a thumb-sized knob of fresh ginger
  • 1/4 cup candied ginger
  • 1 teaspoon baking soda
  • For the topping:
  • the zest and juice of a lemon
  • 60 grams pearl sugar (from a baking supplies shop, ordered online, or homemade)


  1. Preheat the oven to 180°C (360°F). Grease a 24-cm (10-inch) springform cake pan.
  2. Wash the oranges well. Put them in a medium saucepan, and cover with water. Put the saucepan over medium heat, cover, and simmer for two hours, adding a little hot water if the level gets too low. Drain, and let cool. Cut in quarters and puree in a food processor, blender, or food mill.
  3. Peel and chop the fresh ginger. Dice the candied ginger finely. In a large mixing bowl, beat the eggs with a fork. Whisk in the orange puree, sugar, almonds, baking soda, and fresh ginger, until well blended. Fold in the bits of candied ginger.
  4. Pour the batter into the cake pan, and bake for 45 minutes, until golden brown and a cake tester inserted in the center comes out clean. Let cool for a few minutes on a rack, while you prepare the frosting. Run a knife around the cake to loosen it, and remove the sides of the pan.
  5. Put the sugar crystals in a small bowl with the lemon juice and zest. Spoon this mixture evenly onto the top of the cake. Let cool completely before serving. It can be made a day ahead, wrapped in plastic and stored in the refrigerator.


You may, like me, find the smell of whole oranges boiling fairly unpleasant the first time, but it has nothing to do with the smell or taste of the finished product.

  • it looks wonderful clotilde. where did you buy the almond powder from?

  • Hatice – In France, you can find almond powder everywhere, it’s a very common baking supply. Mine comes from the G.Detou store (review in the “Shopping Bag” category).

    If you can’t find almond powder, use the same weight of whole almonds, and put them in a food processor with 1/4 C of the sugar. Mix in short pulses until the almonds are finely ground and powdery. You can also ground the nuts in a grinder if you have one.

  • Jacqueline

    Hi Clotilde, the cake sounds delicious and intriguing. Excuse me for nitpicking, but according to my calculation a 24cm pan (assuming the same depth) is closer to a 9-inch pan (1 inch = 2.54 centimeter). It occured to me when I was searching for the perfect cake pan for the chocolate cake…

  • Jacqueline – Nitpicking is allowed, and even encouraged around here! :)

    You are right of course, 24 cm are closer to 9 inches. I indicated an 8-inch cake pan because it seems to me that this is the most widely used size, but I may be wrong. In any case, I hardly ever pay attention to the pan size recipes indicate, I just use the pans I have! :) I think this recipe would work in either size of pan, it would just be a little thicker and take a little longer to bake in the smaller one…

  • Jacqueline

    Clotilde, I mention this because I tried in vain searching for a 8-inch pan this past Saturday. The smallest I had found was a 9-inch. Admitted, Milano is quite lacking in terms of stores for cooking equipment.

  • Great recipe, Clotilde! One quick question, though. After boiling the oranges, do you puree the entire orange, peel and all?

  • I guess I know what I’m baking this weekend. This looks delicious.

  • Luisa

    This is very yummy cake, indeed! Nigella Lawson has it in her book, How to Eat, and says that her source was Claudia Roden… just f.y.i ;)

  • Jacqueline – Is it because Milenese people bake huge cakes? :)

    Jenny – Yes yes yes, you just puree the whole thing! Unusual, no? That’s why organic is preferable… ;)

    Barrett – I’m sure you’ll love this! Do report back if you try it!

    Luisa – Interesting! Is it the exact same recipe?

  • That is such a fantastic photograph. The recipe looks great too.

  • Niki

    The same recipe (minus ginger!) appears in Stephanie Alexander’s The Cook’s Companion – an essential cookbook/encyclopaedia from Australia – and she credits Claudia Roden for it as well.
    I think it must be similar to the flourless chocolate cake which appears everywhere, and is credited to Elizabeth David!
    Many people have told me it is an incredible recipe. Certainly now I am planning to try it. I just love the idea of chopping up the soft, cooked oranges and pureeing the whole lot. So sumptuous and earthy!! None of this pedantic grating, peeling and slicing rubbish…. ;-)

  • Robert – Thanks, I rarely use backgrounds in pics, so this was a nice change! :)

    Niki – I agree, the handling of the cooled cooked oranges is the best moment of making this recipe (well, apart from the eating, of course) : I actually tore them into quarters with my fingers, they felt so soft and looked so delicate!

  • wow, this looks incredible. there are no words! i hope to try it soon.

    thanks for all this inspiration – i just discovered your site a few days ago and have been thumbing my way through your archives. AMAZING. keep it up!

  • Clotilde – looks utterly delicious! With such tasty treats, keeping in touch with the cousins should be easy. ;-)

    About how much in weight were the oranges before they are boiled?? We have such variable sizes. (if you didn’t weigh, I’m giving you an excuse to do it again)

    King Arthur Flour sells pre-ground almond (and hazelnut, and pecan, although I like the idea of almonds with oranges better) meal in the US, and it’s starting to appear in smart groceries thanks to the “low carb” craze. Trader Joe’s has it too.

  • I made this cake from your recipe last night. I couldn’t find two of the ingredients so I made do with blendering slivered almonds with a little of the sugar, and used raw cane sugar in place of the large sugar crystals which I couldn’t find anywhere.

    It was fantastic. The biggest challenge I had was keeping my wife away from it until it cooled.

    Next time out, I thought I might add some ground star anise or cardamon to give it a more exotic flavor and scent. And if anyone knows where to find the big sugar crystals in Chicago, please let me know.

  • Julia – Thanks a lot for your kind words, I’m happy you like it!

    Charlotte – I have weighed my oranges especially for you, and they are about 180 g each. So three of them must have been 540 g, which amounts to about 1.2 lbls. Hope you try this, it’s really amazing.

    Barrett – I’m so glad you tried this (despite the substitutions challenges!) and that you and your wife enjoyed it! I am not much of an aniseed fan, but cardamom would indeed be a great addition!

  • Joanne

    I made this cake for a dinner party Saturday night and it was FABULOUS! I had no trouble finding the ingredients at the local Whole Foods Market. This is my kind of dessert. Not too sweet with lots of intriguing flavors. I will take the leftover piese to my French class tomorrow. Our teacher is French and loves to try new dishes as she and her husband also own a wonderful café here in Houston.

    I love your site!!! Joanne

  • Joanne – I’m so glad you liked this! Heavenly, is it not? Thanks a lot for reporting back – and say hi to your French teacher for me! :)

  • Luisa

    Hi Clotilde,
    I checked Nigella’s HOW TO EAT, and the recipe is indeed the same (minus the ginger)…she calls it Clementine Cake. It’s good to know that the recipe has so many devoted fans – it speaks to its goodness!
    By the way, I tried my own version of your pear and marron confit crumble yesterday, substituting dates and prunes for the marrons and it was lovely – thank you so much for the inspiration!

  • Luisa – It’s interesting that Trish and Nigella share the exact same recipe, because in some way, their cooking styles, comfortable and no-fuss, are a bit similar!

    The dates and prunes sound like an excellent twist to the pear cumble (I *love* prunes), thanks for passing on the idea, so happy it inspired you!

  • christoph

    Hi clotilde,
    I made the orange cake on the weekend and I brought the leftovers (yes there were some though I did my best) of the cake to work. Now the whole CNRS is crazy about this recipe. The next time I think I will experiment with some different sortes of citrus fruits. I could imagine a blend of kumquats, pomelo and oranges to bring a slightly bitter taste in it. I’ll report back.

  • Christoph – So happy the recipe worked out for you as well! I agree, it would be great with other citruses. I’ve read about people having good success using Meyer lemons in that kind of recipe. The Meyer variety is sweeter than the regular one. Not sure they’re available in France, though.

  • david

    wonderful cake, tried it last weekend. you’re right about the boiling oranges smell. what can it be compared to? a gym locker? petroleum processing?

    thank you.

  • David – I’m glad you tried this and liked it! But yeah, I’d love to know what chemical reaction makes those oranges stink so *badly*! :) Fortunately the final taste couldn’t be further from that smell…

  • christoph

    Salut Clotilde, you mentioned these meyer lemons in your comment and since that time I was regularily searching for this variety, encouraged through enthusastic descreptions in the internet. But I was never lucky to find some. Last sunday we were at the Truffaut garden center to buy some plants for our balcony, and there was a rallly little tree of meyer lemons which I had to buy despite the its horror price. It has a lot of very small lemons hanging. Now it sits on our balcony and despite Paris is not the Nr 1 spot for growing lemons, I hope some of them will ripe. In this case I’ll get you one or two, promised.

  • Christoph – Oh thank you so much, how kind of you, I’ll look forward to that! I adore citrus trees, and have been pleading with Maxence for us to get one — they are indeed, horribly expensive. But isn’t Truffaut a small garden of Eden? ;)

  • Isabelle

    Hello Clotilde, I’ll try this tonight and it will be our 4o’clock treat at the office tomorrow. What does the “C” in 1/4C candied ginger stand for please ? and do you actually boil and then purée oranges with peel ?? Thank you for all these delicious recipes, thank you also for all the excellent advice you give and for you inimitable personal touch !

  • Isabelle – The “C” stands for “cup”, it’s a standard measuring unit in anglo-saxon countries. 1/4C is 4 tablespoons, the equivalent of four “cuillérées à soupe”. And yes, the whole oranges, peel included, get used! Good luck and let me know how it turns out!

  • Margaret

    I would love to try the orange and ginger cake for Passover, but don’t know the equivalents in spoons to grams for the sugar and almond powder. Thank you, Margaret

  • Margaret – I have added the US equivalents, happy baking!

  • Margaret

    Dear Clotilde, thank you so much for answering my question about converting grams to cups and spoons. I read about your blog in a newspaper article here in Chicago and immediately looked it up. I have enjoyed it ever since. Best regards,Margaret

  • Stacey

    I made a version of this for Passover and it was a hit. I used 2 organic Valencia oranges and ground almonds. My recipe is from a Jewish cookbook and this cake is Sephardic in origin. Also, I separated 2 of the eggs, whipped the whites, folded, etc. etc. etc. Delicious.

  • silvea

    hi clotilde.I made the cake last week but wasnt puffy.Did you beat the eggs with fork? or mixer?
    thank you

  • Sonal

    I made this recipe to rave reviews! My only modification was to add 1 cup of chocolate chips. I love ginger/chocolate and orange/chocolate combinations so I figured all three would be a real treat. Keep up the great work you are doing with this site.

  • Alanna

    Was fascinated by the orange puree (or in my case, Meyer lemon which happened to be in frig) so after reading the recipe, moved straight to the kitchen. I was surprised when the cake was done — outside edge already burned in fact — after only 45 minutes. (Checked: Oven temp is fine.) I’m an experienced baker/cook and am much puzzled by such variation. Any thoughts? Taste report to follow, am taking to friends tonight.

  • Alanna

    Taste report: man oh man oh man. Even devoted chocoholics devoured this. It was much moister than expected, in the 24 hrs of refrigeration the glaze permeated about half way in. Thank you … will try again with oranges some time soon.

  • Eric Goff

    I made this cake for a dinner party last night. It was delicious.

  • Lorraine

    Orange and almond cake is my favourite but i never cook the oranges just throw them in my mini chopper and puree them. Do you know if this is dangerous to do as you are eating the whole orange (unboiled – and I do try to use organic mostly). Didn’t realise cooked oranges had a nasty smell!

  • pennyrile

    This recipe is dancing in my head for our upcoming Thanksgiving holiday gathering. And now it’s flirtatiously tangoing with the StickyYummyToffee-yPudding recipe.

    Do you have any comment on what difference Lorraine’s mention of fresh oranges would have on the taste of this recipe?

    I stumbled across your site a couple of days ago, while researching rhubarb of all things (I’ve been thinking of a rhubarb compote to compliment a holiday roast pork), and I have been perusing your archives gleefully like a kid with a new toy since then.

    Lovely work.

  • Rhian Lombard

    Do you know the origins of the Clementine cake?

  • claire

    Hi Clotilde,

    I’m looking for ideas at the moment for a wedding cake – it has to be something that will last a long time so that it can be made well before – possible a month or so. Do you have any idea of how long this cake will keep for? (By the sounds of it no-one has kept it longer than a day…)

  • Rita

    Hi Clotilde,
    This cake sounds so good! I am in the process of making it and I am confused about how much of almond meal to use. The recipe says 250g (2 1/3C). I understand that 2 1/3 cups are about 750g. Please clarify!
    Thank you, Rita
    P.S. Loved your recipe for Chocolate Chili Bites.

  • Hiroko

    Hi Clotilde,

    Thank you for the great recipe! It’s so good. I made the cake using Meyer Lemons, and it was heavenly! I posted your recipe and photos of my meyer lemon cake on my blog. Please feel free to take a look.


    Thank you!

  • Ellen

    Hello Clothilde,
    Thanks for all those lovely recepies. About the orange and ginger-cake: I would love to try, but mij experience with cooked oranges in cakes, is that the result stays too bitter in the end; because of the peel en pith? But maybe I’m doing something wrong?
    thanks for you’re comment!

  • Lita

    Made this cake for a friends birthday party,now everybody wants the recipe.
    great succes.

  • Hi Clotilde!
    I know i’m commenting on a two-year-old post, but I’m hoping you might spot this question anyway!

    I made this cake (sans ginger; I didn’t have any on hand), and ground the almonds myself in my food processor. I wasn’t sure how finely to grind the almonds, but I didn’t want to accidentally make almond butter, so I perhaps left them a bit too coarse. Are you meant to be able to feel a bit of a granular texture in the cake? It feels it a bit strange to me, for a cake!

    Merci beaucoup pour ta reponse!!

  • Ellen – I’ve never had a problem with bitterness using this recipe. Perhaps it’s a question of what oranges you use, too?

    Deanna – This recipe is normally made with almond meal that you buy already ground to a very fine powder. I don’t think I would mind the nubbyness of coarsely ground almonds personally, but next time you can try grinding the almonds together with the sugar and working in short pulses: this prevents the almonds from turning into butter.

  • brad

    Hi Clotilde,
    I just happened to find your website while searching for recipes using Meyer lemons. I baked the Gâteau à l’Orange et au Gingembre (Meyer Lemon variation) for some friends the other day, and it is just wonderful. The contrast of the sour/bitter lemons with the sweetness of the almond cake makes a great combination. As you say, the ginger is so subtle that my guests noticed it only after I mentioned it. I could not find the crystallized sugar, which, from your photo, gives the cake an elegant appearance.

    I live in San Francisco and have a Meyer Lemon tree that finally, after years of nurturing, is finally bearing fruit year-round. I always look for recipes that show off the taste of the lemons, and this cake does it justice. Thanks for your recipes.

  • deensiebat

    i baked this cake last night, and threw some rhubarb tossed with sugar in the oven to roast along with it, and served them together along with a dollop of greek yogurt. delicious. i only made a half recipe for some reason, which i’m totally regretting…

  • joel

    hi clotilde,

    this recipe reminded me of philip johnson’s mandarin cake.

    a local chef here in brisbane, australia, his e’cco bsitro is wonderful, and his books always compelling.

    it is also interesting to note along with stephanie alexander, another australian chef of note’s interest in this style of cake.

    of course chocolate and zucchini is also compelling and has inspired my purchase of a canelle pan and their now regular production in our home.

    thanks, joel

  • tjdavis

    Has anyone tried to make this with lemons instead of oranges? As with most, can’t help but fiddle with something so good- not to improve upon something good but to justify continuously making it!

  • Bella

    Dear Clotilde,

    I have only just recently discovered your blog and I’ve been going through your archives like an addict.Your recipes sound wonderful! Thanks for sharing:) I am thinking of trying this recipe sometime soon but I’m rather confused by the amount of almond powder I should use because 2 1/3 cups is not equivalent to 250g. Please get back to me as soon as you can :)

    Thank you,


  • Bella – I can confirm that you should use 2 1/3 cups ground almonds (lightly packed) for this recipe. And if you weigh that amount on a scale, it will come close to 250 grams or 9 ounces (weight to volume conversions are not 100% exact because it depends on how the cook packs the ingredient).

  • Chris

    Hi Clothilde,

    I work in a small non-profit coffeeshop, and this cake very quickly became a favourite (so quickly, in fact, I was tempted to call it the “When Harry Met Sally” cake :-) ). Several people have asked for the recipe – I always send them here.

    One suggestion – if using stem ginger preserved in syrup, when making the topping, substitute a tablespoon or so of the syrup for some of the lemon juice for a little extra gingery warmth. (Perhaps reduce the sugar in the batter to compensate.)

    This recipe has many possibilities with chocolate, too. One can substitute 50g of the almonds with cocoa powder, and/or coat the final cake with a ganache and decorate with orange peel.

    Many thanks for the recipes and the inspiration!

  • Steve

    Do you think this recipe would work with Splenda? I need to make it sugar-free, pretty much for the same reason I like that it’s flourless (we can eat whatever almonds we want). We already have some sugar-free candied ginger.

    Looks and sounds lovely, and we have all these organic oranges laying around – I may make 2. Thanks!!

  • Fleur

    Salut Clotilde,

    J’ai essayé cette recette de gâteau pour un thé avec un ami ce week-end et c’était dé-li-cieux. Je ne manquerai pas de la refaire pour épater la galerie!!

    Biz et bonne année

  • Elli

    Hi Clotilde, one question please: why do we need to simme rthe oranges for 2 hours? can we pressure-cook them for a shorter time?
    seems like a wastage of fuel and time to simmer for 2 hours… :-(

  • Elli – I’m sure you could pressure-cook the oranges for a shorter amount of time. I can’t suggest how long because I never tried it, but if you do and care to report back, I’d be interested to hear about it.

  • Jeannette

    Help! As you have listed in your recipe:
    250 g (1 C + 1 Tbsp) sugar
    250 g (2 1/3 C) almond powder

    How can 250 g. be different amout in cups for the 1 cup + 1 tbsp sugar and the 2 1/3 cup almond powder?

    Jeannette in NYC

  • Jeannette

    Another question…can I substitute organic turbinado (raw cane sugar) for the sugar in the cake as well as for the frosting on top?

    Jeannette in NYC

  • Jeannette – Weight measurement (in grams) and volume measurement (in cups and tablespoons) are different things. Almond powder is much lighter than sugar, so the same weight of it takes up more space, hence a larger volume.

    You can substitute raw cane sugar in the cake itself, but I wouldn’t recommend it for the frosting as it will be too coarse.

  • maria

    Hi, I just made this cake and it was lovely. I am following a low-carb diet and replaced the sugar with Splenda, to answer Steve’s question above. I actually lost count when adding the spoons of splenda so don’t know how much I added but it was sufficient; I guess I added about 7 tablespoons or so. Even pre-low carb diet I always reduced sugar in my baking for health reasons so I thought it would work pretty well however I did it. I didn’t put any topping but served it with yoghurt with orange zest. All ate it including the 2 and 4 year old!

    And am I the only personwho actually likes the smell of the boiling oranges? And does anyone have any suggestion of something nice to do with the water in which I boiled the oranges?

  • Ally


    Wonderful cake! Although, despite many cautionary warnings, on my first attempt at grinding the almonds into meal I accidentally made them into almond butter. I’ve saved it in the hopes of using it in another recipe. Any ideas?
    Thank you!

  • Cette recette à l’air délicieuse…

  • Ally – Almond butter is lovely spread on toast, but I also use it in my baking. Here’s a list of recipes that use it.

  • Bonjour Clotilde ! En ce pluvieux dimanche de Pâques (quoiqu’un rayon de soleil vienne tout juste d’éclairer le jardin) j’ai un sujet d’autosatisfaction : la réussite du gâteau à l’orange. Je crois que j’ai compris pourquoi je l’avais râté l’autre jour : je n’avais pas pris le temps de faire refroidir et égoutter les oranges avant de les réduire en purée, d’où sans doute l’effet caoutchouc. Je me retrouve maintenant avec un gâteau délicieux, original, addictif, d’une jolie couleur orangée.Hélas je suis la seule à l’aimer dans la famille, donc me voilà obligée de le manger toute seule… C’est vrai que la texture est moelleuse et humide tout à la fois. Je vais le faire au moins une fois par semaine, c’est sûr !

  • Margaret

    Hello and thank you for this wonderful recipe. I plan to make it for Christmas for my glueten free guests and wondered if I can make it a few days before hand. How long will it keep in the fridge?
    Kind regards

  • Greetings!

    Unfortunately, while I really loved the idea of the flavors, I had some problems. If I had read the totality of the comments, I think I could have avoided them. I used 3 – what I considered small – blood oranges and “Bob’s Red Mill” almond meal, but not the find grind you mentioned in one of the comments.

    I followed the recipe – using the measurements by weight – to the letter, which I tend to do the first time through. I worried about there being no weight given for the oranges but forged ahead. The batter looked okay – not too soupy or dry, but I’ve had no experience with this cake so I didn’t know what I was looking for.

    After 1 hour, the cake was cooked on top and not at all cooked inside. I ended up covering the top with foil and cooking it another hour at 350F – checking it each 30 minutes and it still wasn’t done.

    I love your blog and have successfully cooked from the recipes, but I think I wish that the additional information you provided in the comments had been updated in the recipe itself.

    • I’m sorry that the baking time turned out to be a challenge for you, Nancy. I’m not sure what the problem might have been, but one thing I want to note is that this cake remains a very moist one, even when fully baked. The crumb should feel like it’s been soaked in syrup. What’s important here is that the eggs be cooked, which is bound to be the case after 1 hour at 190°C / 175°F.

      In any case, I’ve updated the recipe to indicate an approximate weight for the oranges — thanks for reminding me. (And as I noted in an earlier comment, I don’t think the grind of the almond meal makes a difference here; bakers should just use what they have on hand.)

      • Ron Newcome

        I’m having the same issue with baking. After an hour an 15 minutes it’s still VERY moist. I think the problem is the 8inch spring form. I think it needs a bigger pan

        • Thanks so much for your feedback, Ron. I just realized that I have the inch conversion wrong in the recipe, I am very sorry. My pan is 24 cm across, which is 10 inches, not 8. I will correct immediately, and apologize again for the mistake.

          • Jeanette

            I’m looking forward to trying this recipe very soon. What do you recommend for the baking time using a 22cm springform?

          • I would bake it at 170°C for 1 hour. Let us know how you like it!

  • Thank you, Clotilde! I forgot to mention how good the flavors are in this cake, even with my problems. Taste-wise, it’s a very grown-up and seductive taste, and today the flavor is even better than yesterday.

    I think my main problem was in the volume of oranges (too much). Other similar recipes (Clementine Cake) call for a similar amount as your revisions, above.

    Again, thank you for taking the time and updating the recipe.

  • Amy

    Clotilde, I just wanted to thank you for this recipe! I made it twice in December – once (for the first time) for my birthday cake, and second to bring to a family Christmas celebration. It is a new favorite, and everyone really loved it (my father ate 4 pieces!). My husband, who LOVES your grandmother’s pear cake and requests it often, said this cake is “almost as good” and he usually prefers savory to sweet, so that’s quite a compliment. The second time I made it I used a digital scale (the first time I used cup measurements) and both turned out the same. Bonne année et bonne santé!

    • I’m really glad that this recipe is so successful in your family, Amy, thanks for writing!

  • Sarah

    This is a beautiful recipe. Just wanted to comment that I made my own (naughty) modifications, and microwaved the oranges (in water in a casserole dish) for 20 minutes instead of boiling. No smell, and much quicker, with the same effect!

  • BelindieG

    What’s the liquid measurement of the fruit pulp, approximately? I’d like to try this with other fruit (or ginger in syrup) and wonder how much liquid the pureed fruit totals? Thanks!

    • I’m afraid I’ve never measured it so I can’t say for sure. Perhaps 1/2 cup per orange? It’s just a guestimate, though.

  • I made this cake for a party where one of the guests has severe celiac disease. Everyone loved it, including the patient, who has now made it and eats the whole cake in two days.

    I had a kilo of the chouquette sugar that I bought in Paris and thought would last several lifetimes, but now I’m really going through it, as I make this cake often.


    • That is so great to hear, Bobby Jay, thanks so much for reporting back!

  • Rene Elkaslasy

    It says baking soda in the recipe ingredients and baking powder in the recipe method?

  • Meetal Shah

    Hi Clotilde,
    Wonderful recipe. Thanks. I cheated with the oranges – I used a pressure cooker to cook the oranges. And I think it turned out pretty good! I just wanted to check with you, do you use American or British cup measurements?
    Many thanks,

    • Clever trick! The cups I indicate in my recipes are US ones, containing 240 ml each.

  • jessica

    Hello, do you boil and puree the oranges with the peel?

  • Diane Fergurson

    Would love to make this recipe gluten free…not using almond meal. Many people who are on a gluten free diet are also allergic to nuts. Thank you

    • Certainly you can experiment with gluten-free flour mixes. I hope you’ll report back if you try any substitution!

  • Lynn

    I’m allergic to almonds and wonder if you have any recommendations to substitute the almond flour?

    • If you can have other nut flours, that’s what you can use! If not, perhaps pick another recipe as you might veer too far from the original for it to be gratifying.

  • Andrea Walker

    Wow. This is a fantastic recipe; already made it twice. Added a little more fresh ginger and made a powdered sugar, lemon juice/zest, and cayenne pepper drizzle frosting. This will surely be a go-to in my kitchen. And i hate cake! Nice work and thank you!!

  • Valerie M

    I have some gluten-free friends who I need to make something special for. So glad I found this.

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