Orange and Almond Flourless Cake

If you struggle with preparing healthy and easy low FODMAP recipes, you may want to check out Suzanne Perazzini’s Customized low FODMAP meals.

Orange and Almond Low FODMAP Cake
Prep time
Cook time
Total time
This cake can be prepared up to 24 hours in advance. Refrigerate until half an hour before serving it.
Recipe type: Dessert
Serves: 10
  • For the cake:
  • 3 medium size oranges or 2 large ones (better if organic with no blemish on the skin) and very well washed
  • 200 g (¾ cup) caster sugar
  • 200 g (2 cups) almond meal
  • 6 eggs
  • 1 tablespoon vanilla essence
  • 1 teaspoon baking powder
  • For the icing:
  • 100 g (a bit less than ½ cup) softened butter
  • 200 g (1 cup and ¾) sifted icing sugar
  • 2 teaspoons fresh orange juice
  • 1 teaspoon finely grated orange zest
  • ½ cup flaked toasted almonds
  1. Heat a large saucepan filled with water
  2. Put the washed oranges into the boiling water and cover, cook for 1 hour making sure that the water covers the oranges at all time
  3. Remove oranges from the pot, drain and wait to cool down
  4. Cut most of the skin of one of the oranges (I find that in this way the cake will be less bitter), but leave it on the other orange(s)
  5. Cut the oranges in two and remove any seeds
  6. Mash the oranges in a food processor until completely smooth
  7. Preheat the oven to 170ºC (around 340 F)
  8. Grease and line a medium size cake (18 cm/7 in) tin with baking paper
  9. Beat the eggs with the sugar
  10. Add the mashed oranges, the vanilla essence, the almond meal and baking powder and mix well
  11. Pour the mixture into the cake tin
  12. Cook for approximately 50-60 minutes and insert the skewer in the middle to see if it comes out clean
  13. Let it cool down in the tin
  14. Remove from tin
  15. Prepare the cake topping:
  16. Toast the almond’s flakes in the oven at 170º C (around 340 F) preheated oven, single layer of flaked almond on a baking sheet, check after 4-5 minutes and mix them around if needed, remove from oven when the flakes are a light golden colour, pay attention because it takes only a couple of minutes more to burn them)
  17. Let the almonds cool down completely
  18. Beat the butter until fluffy using an electric whisker
  19. Slowly add the icing sugar and keep on beating until it becomes a soft cream
  20. Add the orange zest and orange juice and beat until well mixed, you want a spreadable consistency, not too soft nor too hard
  21. Spread the icing over the cake
  22. Sprinkle the toasted flaked almonds on top of the icing
  23. If it’s hot outside put in the fridge and remove ½ hour before serving


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.