Flourless Blood Orange Syrup Cake
Flourless Blood Orange Syrup Cake
Try this quick and easy flourless cake recipe from Bake With Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 45 minutes
  • Yield 12 servings
  • Cake:
  • 1 cup Milk
  • ½ cup unsalted Butter
  • 1 cup Cornmeal
  • 1 cup granulated Sugar
  • 4 large Eggs, at room temperature
  • 2 teaspoons finely grated Blood orange zest
  • 1 cup ground Almonds
  • 2 teaspoons Baking powder (gluten free, if needed)
  • ¼ teaspoon Salt
  • Pinch ground Cinnamon
  • Syrup:
  • ½ cup Blood orange juices (about 2 oranges)
  • ½ cup granulated Sugar
  1. Preheat the oven to 350 °F (180 °C) and grease a 9-inch springform pan
  2. Heat the milk and butter until the butter has melted and pour this over the cornmeal in a large mixing bowl, whisking while adding (it will thicken up quickly.) Whisk in the sugar and add the eggs one at a time, whisking after each addition. Stir in the zest
  3. In a separate bowl, stir the ground almond with the baking powder, salt & cinnamon and add this to the batter, stirring until blended. Pour the batter into the prepared pan and bake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean
  4. To make the syrup, bring the blood orange juice and sugar to a full boil. While the cake is still hot from the oven, poke holes in it with a skewer and then spoon the syrup over the cake (it will soak in quickly). Allow the cake to cool to room temperature before serving

The cake will keep, well-wrapped, at room temperature for 3 days

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