Cake à L'orange - No Sugar
- felichiccuisine
- Jan 18
- 5 min read
Updated: May 2
Infused with fresh orange zest and juice, this cake is light, fragrant, and perfect for a guilt-free indulgence.
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.
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
✔ A diabetic-friendly option that delights the senses
✔ A one-bowl wonder with minimal fuss but maximum elegance
✔ Perfect for any occasion – Enjoy with tea, coffee, or as a light dessert
Why Organic Oranges are Worth It
(And How to Clean Conventional Ones Perfectly)
The Organic AdvantageWhen baking with zest, organic oranges give you:
✔ No chemical worries – Their peels are pesticide-free
✔ Better flavor – Thinner skins mean more aromatic oils
✔ Easy prep – No need for vigorous scrubbing
No Organic Oranges? No Problem! Here’s my thorough cleaning method for conventional oranges:
Baking Soda Scrub
Mix 1 tsp baking soda + 1 cup water
Gently scrub peel with a soft brush (30 seconds)
Why? Breaks down wax coatings and surface residues
Vinegar Soak (Optional but Recommended)
Soak in 4 cups water + 1 tbsp white vinegar (15 min)
Rinse well
Why? Lifts stubborn contaminants
Final Polish
Rub dry with a clean towel
Zest immediately for maximum oil retention
This extra care takes just minutes but makes all the difference when using zest – where flavor (and unfortunately, residues) concentrate.
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.
Enjoy!
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
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 recipe creations. Let's inspire each other. Thank You!
*All photographs on Feli Chic'Cuisine, signed by Feli Chic'Cuisine, are copyrighted.
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