Sheet Pan Almond and Orange Flourless Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist and fragrant flourless cake made with ground almonds and fresh orange zest, baked on a sheet pan for easy serving and a tender crumb. This Mediterranean-inspired recipe (gluten free), ready in about 50 minutes, layers ground almonds, granulated sugar, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 12 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Line a 9x13-inch sheet pan with parchment paper and lightly grease it.
  2. Step 2: In a large bowl, beat 4 large eggs with 1 cup granulated sugar until pale and fluffy, about 3-4 minutes.
  3. Step 3: Stir in 2 tablespoons orange zest, 2 tablespoons orange juice, and 1/2 teaspoon almond extract until combined.
  4. Step 4: Fold in 2 1/2 cups ground almonds and 1 teaspoon baking powder gently until the batter is smooth and uniform.
  5. Step 5: Pour the batter into the prepared sheet pan and smooth the top with a spatula. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the cake is golden on top.
  6. Step 6: Let the cake cool completely in the pan on a wire rack, then dust with about 2 tablespoons powdered sugar before slicing and serving.

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