The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Orange and Almond Dessert Cake

A sweet tart moist gluten free single layer cake


2 Oranges
1/4 cup Butter
6 Eggs
1&1/4 cups Superfine Sugar
2 cups Ground Almonds
2 tsps. Baking Powder
2 Tbsps. Superfine Sugar
  Powdered Sugar, optional, see directions
  Honey, optional, see directions
  Sliced Almonds, optional, see directions
  Whipped Cream, optional, see directions


Choose a pot with a lid large enough to hold both Oranges and enough water so that the oranges float.  Wash the oranges and float unpeeled in the pot with boiling water.  Place the lid on the pot, reduce the heat to its lowest setting and simmer for 2 hours.  Drain the water and allow the oranges to cool.  This can be done ahead of time or even the night before.

Set out the Butter to soften to room temperature.  Generously grease a 9 inch spring form pan.  Preheat the oven to 375°F.

Cut about a 1/4 inch slice from both ends of the two oranges and discard.  Cut each into 4 to 8 wedges, remove any seeds and place each, fruit and rind,  into a food processor.  Pulse the oranges into a pulp.  Beat the Eggs and 1&1/4 cups of Superfine Sugar until light in color and pour into the food processor.  Add the softened butter and process until smooth.

Mix the Ground Almonds and Baking Powder in a large bowl, add the orange mixture and mix it all together to combine.  Pour it into the greased pan and sprinkle 2 tablespoons, more or less, of superfine sugar on top.

Bake for about 45 minutes or until the cake is golden brown and just firm to the touch.  Leave it in the pan until nearly room temperature.  Run a knife between the cake and the pan around the sides if necessary and remove the side ring.  Optionally slide the cake onto a serving plate.  Dust with Powdered Sugar or drizzle with Honey and garnish with Sliced Almonds if desired.  Serve with sweetened Whipped Cream.


Superfine Sugar is also sold as Caster Sugar or Baker's Sugar.  Ground Almonds are also sold as Almond Flour or Almond Meal.

The original recipe called for greasing and flouring the pan, but if you did that you could no longer call it gluten free.  So I omitted the flour and I did not have any problem removing the side ring, without running a knife around the edge, or moving the cake to a serving plate.


Other Information:

Source: My friend Lynn Jordan, the most highly connected gay man I know.

Preparation: 0:45
Bake: 0:45
Total: 4:30

Yield: 1 9" cake
Servings: 8

Nutrition Facts per Serving:
447 Calories
26g Fat (49.8% calories from fat)
14g Protein
45g Carbohydrate
3g Dietary Fiber
175mg Cholesterol
237mg Sodium.

Exchanges per Serving:
1/2 Grain(Starch)
1 1/2 Lean Meat
0 Fruit
4 Fat
2 1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.