Cake à L'orange - No Sugar

by Feli Chic'Cuisine

This no-sugar orange cake is a real delight - moist, full of citrus flavor, and so delicious it’s hard to stop at just one slice. Perfect for anyone looking for a naturally sweet treat that doesn’t compromise on taste!

While there are many orange cakes out there, this one stands out. Made with semolina and almond flour, it’s sugar-free and gets its sweetness from pear syrup, which perfectly balances the bright, citrusy flavor of the oranges.

The result is a cake with a delightfully moist texture and a refreshing orange flavor that stays with you long after each bite.

Why to Use Organic Oranges

Many non-organic oranges are treated with pesticides. To avoid ingesting these chemicals, consider choosing organic oranges.

If you opt for non-organic oranges, you can reduce pesticide residue by rinsing the peel in a mixture of baking soda and water, gently scrubbing it with a soft brush. Alternatively, soak the oranges in a solution of vinegar and water for 15 minutes, then rub them with a clean kitchen towel.

Estimated Time to Make the Cake

Here’s an estimate of the time needed to make this Cake à L'orange:

Prep. Time: Washing, zesting, slicing oranges, preparing the batter, and setting up the pan would take approximately 30 minutes.

Bake Time: The recipe states the cake should bake for 50 minutes.

Cooling/Final Prep.Time: Drizzling the orange juice mixture, turning the cake out, pouring the syrup, and letting it sit for at least an hour before slicing will require about 1 hour 15 minutes (active time during this stage is minimal).

How To Make Cake à L'orange

1. Prepare the batter:

Beat the egg whites and salt until stiff peaks form.

Cut the vanilla pod in half lengthwise and scrape out the seeds. Squeeze the two remaining oranges to get 150 ml of juice.

This Orange Cake is a real treat – moist, mouth-watering, and hard to stop eating once you’ve had a bite! While there are many orange cakes out there, this one stands out. Made with semolina and almond flour, it’s sugar-free and gets its sweetness from pear syrup, which perfectly balances the bright, citrusy flavor of the oranges. — @Feli Chic'Cuisine

In another bowl, cream the butter, vanilla seeds, half of the orange zest, and 150 ml of pear syrup until fluffy. Add the egg yolks one at a time, beating well after each. Slowly mix in 100 ml of orange juice while continuing to beat.

In another medium bowl, combine the flour, semolina, almond flour, baking powder, and a pinch of salt.

Gently fold the dry ingredients into the butter mixture. Using a rubber spatula, gradually fold in the beaten egg whites.

2. Prepare the loaf pan

Line a loaf pan with backing paper and butter the bottom. Wash 2 organic oranges in hot water, grate their zest, and slice them into ½ cm thick rounds. Place the orange slices on the bottom of the pan and set aside.

3. Bake

Pour the batter into the prepared loaf pan and smooth the surface. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.

4. Make the Syrup

Carefully turn the cake upside down onto a serving plate so that the orange slices are on top. Heat the remaining 100 ml of pear syrup and stir in the remaining grated orange zest. Pour the syrup over the cake and let it sit for at least 1 hour before slicing.

For me, what makes this cake truly irresistible is how it marries the richness of the almond flour and semolina with the bright, zesty undertones of the oranges.

The subtle sweetness from the pear syrup makes it feel indulgent, yet light enough to enjoy at any time of day. This is a must-try for anyone who loves citrus desserts or wants to impress guests with a show-stopping yet simple cake.

Feli Chic'Cuisine ~ This no-sugar orange cake is a real delight - moist, full of citrus flavor, and so delicious it’s hard to stop at just one slice. Perfect for anyone looking for a naturally sweet treat that doesn’t compromise on taste!

Cake à L'orange Recipe

The recipe is easy to follow, and the results are stunning. Turning the cake upside down to reveal the caramelized orange slices on top is such a beautiful touch.

Prep Time: 30 min. Bake Time: 50 min.

Total Time: 1 h 15 min

Ingredients

4 oranges ( 2 of them organic oranges)

150 ml oranges juice, divided

250 ml pear syrup, divided

4 eggs, separated

1 vanilla bean or 1 tsp vanilla extract

250g butter, at room temperature

150g all-purpose flour

80 g semolina

75g almond flour

2 tsp baking powder

1 pinch of salt

3 Tbsp Orange liqueur (optional)

Method

Preheat the oven to 180°C (160°C fan, 350°F, or Gas Mark 4). Line a loaf pan with parchment paper and butter the bottom.
Wash 2 organic oranges in hot water, then finely grate their zest and slice them into ½ cm thick rounds. Arrange the orange slices at the bottom of the prepared loaf pan and set aside.
In a large bowl, beat the egg whites and salt until stiff peaks form. Halve the vanilla pod lengthwise and scrape out the seeds. Squeeze the juice from the two remaining oranges to obtain 150 ml of orange juice.
In a separate bowl, using a mixer, cream the butter, vanilla seeds, half of the grated orange zest, and 150 ml of pear syrup until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Gradually mix in 100 ml of the orange juice while continuing to beat.
In another medium bowl, combine the flour, semolina, almond flour, baking powder, and a pinch of salt. Gently fold the dry ingredients into the butter mixture. Using a rubber spatula, gradually fold in the beaten egg whites.
Pour the batter into the prepared loaf pan and smooth the surface. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Carefully turn the cake upside down onto a serving plate so that the orange slices are on top.
Heat the remaining 100 ml of pear syrup and stir in the remaining grated orange zest. Optional, add orange liqueur. Pour the syrup over the cake and let it sit for at least 1 hour before slicing.