Flourless orange and almond cake is made without flour and is a healthier choice compared to regular cakes.
My sister-in-law still bakes cakes for tea. Walk through her front door and the buttery smell of baking tempts every visitor, for what could be better than a cake fresh from the oven?
But I have to resist since I try to avoid butter and wheat and at one point, even wrote off cakes from my diet!
But no longer.
I now bake a cake that is flourless and without butter. Instead it is moist with olive oil, nutty with almond and fragrant with orange.
The idea of using olive oils in cake is not new. It is a Mediterranean tradition that is most suitable for modern diets with so many of us watching our cholesterol counts. As for the omission of wheat, again it is necessary for those who are allergic to the grain. Wheat often causes bloating and gas in the stomach.
All unromantic reasons for baking a cake.
Nonetheless, the results are delicious. While its shape is modest because of the lack of flour, its intense orange flavour more than makes up for it. Other recipes use stewed oranges to add bulk, but I can do without the extra bother.
If you are not used to the smell of olive oil, opt for the light variety or use canola instead. Their high levels of monounsaturated fats may even reduce cholesterol levels.
Now everyone can eat cake!
Ingredients:
Orange and almond olive oil cake (For 6-8)
Method:
Contributor Details
Ms Sylvia Tan
Popular Singapore food writer with seven cookbooks to her name.
Ref: P16
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