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Photo of Orange and almond cake by WW

Orange and almond cake

PersonalPoints™ per serving
Total Time
2 hr
15 min
1 hr 35 min
There’s something beautiful about creating a cake that is as tasty as it looks



1 large

Reduced-fat ricotta cheese

200 g


2 medium

Almond meal

1 cup(s), (120g)

Caster sugar

½ cup(s), (110g)

Icing sugar

1 tsp, to dust


  1. Place orange in medium saucepan. Cover with cold water and bring to the boil. Reduce heat and simmer, covered, for 45 minutes or until very tender. Drain, then cut into chunks, discarding any seeds. Cool slightly.
  2. Preheat oven to 200°C or 180°C fanforced. Lightly spray an 18cm-round cake tin with oil. Line base and side with baking paper. Process orange in a food processor, then add ricotta cheese and eggs, pulsing until smooth.
  3. Combine almond meal and sugar in a large bowl. Fold orange mixture into almond mixture, then spoon into prepared tin. Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Cool in tin for 10 minutes before turning out onto a wire rack to cool. (Centre will dip once cooled). Slide cake onto a serving plate and serve dusted with icing sugar.


TIP: Fresh ricotta is sold at the deli counter of major supermarkets and is ideal for baking. Smooth ricotta sold in tubs is good for spreading and making sauces. For best results, bake this flourless cake at 200°C convection for the first 40 minutes, then at 180°C fan-forced for the last 10 minutes.