Recipe Scene: Flourless Orange Syrup Cake

This cake is super easy – once the oranges have been poached you just throw 5 ingredients in the food processor. After it has cooked you can cover it with the orange syrup, top with caramelized orange slices or dust with icing sugar. Because it’s so moist it keeps really well. Like all dessert cakes it should be served with cream and / or ice cream. Just don’t buy reduced fat cream as i accidentally did last night, as it will never thicken!


2 oranges – navel are my preference

275 grams sugar

275 grams nut meal – almond or hazelnut, or a combination

1 tsp baking powder

3 eggs


100 grams marmalade

100 grams sugar

100 mls orange juice


  1. Scrub oranges well. Place them in a saucepan that they fit snugly into and cover with boiling water. Simmer on the stove top for 45 – 60 minutes or until the oranges are very soft but still retaining their shape

  2. Remove from the saucepan and allow to cool. When cool enough to handle cut into quarters and throw away any seeds and the end stalks of the oranges.

  3. Grease and line a springform tin and heat oven to 180 degrees C.

  4. Place the orange pieces, along will the remaining cake ingredients, into a food processor and blitz until the oranges are well chopped and all ingredients are combined. Pour into prepared pan and bake for around 30 minutes or until cake is firm and nicely golden. Remove form oven but keep in the pan.

  5. To make syrup place all ingredients in a small saucepan and bring slowly to the boil. Allow to simmer for about 10 minutes, or until the syrup starts to thicken.

  6. Poke holes into the cake with a wooden skewer and carefully pour the syrup over the cake. Eat warm or cold.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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