Almond & orange cake (flourless)
A Spanish dessert for the galley that best on calm days or at anchor, needs no fridge, about 45 min hands-on.
- Desserts
- Spanish
- ⏱ 45 min
- 🌊 Sea tolerance 1/5
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Almonds160 g (40 g)
- Eggs200 g (≈ 4 eggs) (50 g (≈ 1 egg))
- White sugar120 g (30 g)
- Orange240 g (≈ 2 oranges) (60 g (≈ 0.5 orange))
- Baking powder8 g (2 g)
Method
- Grind almonds fine; whisk eggs and sugar pale.
- Fold in almonds, orange zest and juice, baking powder.
- Bake 35 minutes at 170 °C in a lined tin.
In the galley
- Best on calm days or at anchor — 1/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Eggs, Tree nuts — always check the labels of what you buy.
Per serving
🍬 Sweet tooth
- kcal
- 448
- protein
- 15 g
- fat
- 25 g
- carbs
- 47 g
- sugar
- 37 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes