Cake à L'orange - No Sugar
by Feli Chic'Cuisine
If you're looking for a cake that’s naturally sweet, moist, and bursting with citrusy goodness, this Cake à L'Orange is the perfect treat! Made with semolina and almond flour, it has a rich, tender texture, and the use of pear syrup instead of sugar gives it just the right amount of natural sweetness. Infused with fresh orange zest and juice, this cake is light, fragrant, and perfect for a guilt-free indulgence.
Whether you're looking for a healthier dessert, a diabetic-friendly treat, or simply love the idea of baking without refined sugar, this cake is a must-try. Plus, it’s incredibly easy to make!
Why You’ll Love This Cake
✔ No refined sugar – Sweetened naturally with pear syrup
✔ Gluten-free option – Uses almond flour and semolina
✔ Moist & flavorful – Thanks to fresh oranges and healthy fats
✔ Perfect for any occasion – Enjoy with tea, coffee, or as a light dessert
Why to Use Organic Oranges
I always try to use organic oranges when baking cakes because non-organic ones are often treated with pesticides. Choosing organic means I don’t have to worry about any unwanted chemicals ending up in my dessert.
But if I only have non-organic oranges on hand, I take a few extra steps to clean them thoroughly.
First, I rinse the peel in a mixture of baking soda and water, then gently scrub it with a soft brush. Sometimes, I soak the oranges in a bowl of water with a splash of vinegar for about 15 minutes—this helps lift off any residue.
After that, I give them a good rub with a clean kitchen towel to make sure they’re as clean as possible. It’s a small step, but it gives me peace of mind, especially when I’m using the zest in my cakes!
Tips for Making the Perfect Cake à l'Orange
Use Fresh, High-Quality Ingredients:
✔ Oranges: Choose fresh, juicy oranges for the best zest and juice flavor. Organic is ideal if you’re using the zest!
✔ Pear Syrup: Look for 100% natural pear syrup without added sugars or artificial sweeteners for a pure, natural sweetness.
✔ Almond Flour: Use finely ground almond flour for a smooth, delicate texture. Coarser almond meal may make the cake too dense.
Don’t Overmix the Batter
✔ Stir the batter just until combined - overmixing can make the cake dense instead of light and tender.
Check If the Cake Is Done
✔ Since this cake is naturally moist, the toothpick test should come out with a few moist crumbs but not wet batter.
If you enjoyed this, you may love: Cranberry Orange Yogurt Loaf Cake
How To Make Cake à L'orange
Prepare the Pan & Oranges:
✔ Preheat the oven to 180°C (160°C fan, 350°F, Gas Mark 4).
✔ Line a 7-inch cake pan or loaf pan with parchment paper and butter the bottom.
✔ Finely grate the zest from 2 oranges.
✔ Slice the remaining 2 oranges into ½ cm-thick rounds and arrange them at the bottom of the prepared pan.
Prepare the Egg Whites & Juice:
✔ Beat the egg whites and a pinch of salt until stiff peaks form. Set aside.
✔ Halve the vanilla pod lengthwise and scrape out the seeds.
✔ Juice the remaining 2 oranges to obtain 150 ml orange juice.
Make the Batter:
✔In a large bowl, cream the butter, vanilla seeds (or extract), half of the grated orange zest, and 150 ml 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, continuing to beat.
Combine Dry & Wet Ingredients:
✔ In another bowl, whisk together all-purpose flour, semolina, almond flour, and baking powder.
✔ Gently fold the dry ingredients into the butter mixture.
✔ Using a rubber spatula, gradually fold in the beaten egg whites, being careful not to deflate them.
✔ Pour the batter into the prepared pan, smoothing the top.
Bake
✔ Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Soak & Rest:
✔ Carefully invert the cake onto a serving plate so that the orange slices are on top.
✔ Heat the remaining 100 ml pear syrup and stir in the remaining orange zest. (Optional: Add orange liqueur).
✔ While the cake is still warm, poke small holes in it and pour the syrup evenly over the top.
✔ Let the cake rest for at least 1 hour (or overnight for best flavor).
Frequently asked Questions (FAQ) about this Cake
Can I use a different syrup instead of pear syrup?
Yes! You can substitute apple syrup or honey (if not strictly sugar-free). Maple syrup works too but will slightly alter the flavor.
Can I make this cake gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free. The semolina can be swapped with finely ground almond flour or cornstarch.
Can I make it dairy-free?
Yes! Substitute butter with coconut oil or a plant-based butter alternative. The texture may be slightly different, but it will still be delicious.
Can I skip the orange liqueur?
Yes! The liqueur is optional. You can replace it with extra orange juice or a splash of almond extract for depth.
Can I bake this in a different pan?
Yes! A loaf pan will work but may need a slightly longer bake time (~55-60 min). A 9-inch round pan will create a thinner cake—reduce the baking time by 5-10 minutes.
What can I serve with this cake?
✔ A dollop of Greek yogurt or whipped coconut cream.
✔ A handful of toasted almonds for crunch.
✔ A drizzle of extra orange syrup for extra moisture.
✔ A cup of Earl Grey tea or coffee for a perfect pairing.
Here’s a lovely review from one of my readers:
⭐️⭐️⭐️⭐️⭐️
''A must-try for citrus lovers! I let it soak overnight, and the flavors were incredible. The syrup made it beautifully moist, and the orange liqueur gave it a nice depth of flavor." Emma
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
For the Cake:
4 organic oranges (2 for slicing, 2 for juice & zest)
150 ml fresh orange juice (from 2 oranges)
250 ml pear syrup, divided
4 eggs, separated
1 vanilla bean (or 1 tsp vanilla extract)
250 g butter, at room temperature
170 g all-purpose flour
60 g semolina
75 g almond flour
2 tsp baking powder
1 pinch of salt
3 Tbsp orange liqueur (optional)
For the Syrup:
100 ml pear syrup
Remaining orange zest
Orange liqueur (optional, to taste)
Method
Prepare the Pan & Oranges:
1. Preheat the oven to 180°C (160°C fan, 350°F, Gas Mark 4). Line a 7-inch cake pan or loaf pan with parchment paper and butter the bottom.
2. Finely grate the zest from 2 oranges. Slice the remaining 2 oranges into ½ cm-thick rounds and arrange them at the bottom of the prepared pan.
Prepare the Egg Whites & Juice:
3. Beat the egg whites and a pinch of salt until stiff peaks form. Set aside.
4. Halve the vanilla pod lengthwise and scrape out the seeds. Juice the remaining 2 oranges to obtain 150 ml orange juice.
Make the Batter:
5. In a large bowl, cream the butter, vanilla seeds (or extract), half of the grated orange zest, and 150 ml pear syrup until light and fluffy.
6. Add the egg yolks one at a time, beating well after each addition. Gradually mix in 100 ml of the orange juice, continuing to beat.
Combine Dry & Wet Ingredients:
7. In another bowl, whisk together all-purpose flour, semolina, almond flour, and baking powder. Gently fold the dry ingredients into the butter mixture.
8. Using a rubber spatula, gradually fold in the beaten egg whites, being careful not to deflate them.
Bake the Cake:
9. Pour the batter into the prepared pan, smoothing the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Soak & Rest:
10. Carefully invert the cake onto a serving plate so that the orange slices are on top.
11. Heat the remaining 100 ml pear syrup and stir in the remaining orange zest. (Optional: Add orange liqueur).
12. While the cake is still warm, poke small holes in it and pour the syrup evenly over the top. Let the cake rest for at least 1 hour (or overnight for best flavor).
Enjoy!
”A compromise is the art of dividing a cake in such a way that everyone believes that he has got the biggest piece”. - Paul Gauguin
Have you tried making this Cake à L'orange - No Sugar? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your salad creations. Let's inspire each other and celebrate the joy of cooking together. Thank You!
*All photographs on Feli Chic'Cuisine, signed by Feli Chic'Cuisine, are copyrighted.
Commentaires