Sheet Pan Almond and Orange Flourless Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Sheet Pan Almond and Orange Flourless Cake take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Sheet Pan Almond and Orange Flourless Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Sheet Pan Almond and Orange Flourless Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Almond and Orange Flourless Cake for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Almond and Orange Flourless Cake gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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