I am sharing this recipe for a 5 ingredient cake orange chocolate almond torte. A 5 ingredient cake? YUP! You read that right! Today, for this week’s Five Ingredient Friday (this super special last Five Ingredient Friday before my cookbook comes out next week) I am sharing this recipe for a 5 ingredient cake from my cookbook Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People. Not just any cake, but a super delicious orange chocolate almond torte.
This delicate 5 ingredient cake orange chocolate almond torte is almost like a sponge cake. It’s super light, but at the same time it is rich and flavorful. A torte is typically a cake made with little to no flour, and in this recipe there is no flour because it uses almond meal from Bob’s Red Mill, and so as a bonus this cake is gluten-free!
You know how much I love Bob’s Red Mill products from when I made slightly sweet skillet cornbread, and when I was creating my cookbook, I gotta tell you – I relied HEAVILY on their products. For example, their flours, I used them throughout the book -SO good, and truly the best! Bob’s has sparkling sugar, so when I made Sugar Cookies for the book (such a delish recipe too) I used their sugar and flour as key ingredients. And oats – yes, Bob’s has the best quick cooking oats. It’s a true love type situation. Their products are the best and I use them all the time, I cannot recommend them highly enough!
The flavor of almonds and almond-desserts has always held a special place in my heart, combine that with orange and chocolate – let me tell you, it’s delicious! When I was testing this recipe for the cookbook, I didn’t believe it came out so good the first time I made it. I thought it was a fluke or something, so I made it again – again it was amazing. Then I made it a third time. Keep in mind this is all in the span of like 3 weeks- I’m pretty sure my hubby at one point said “is there a reason you keep making this cake?” and with a mouthful of cake I think I said “because I can’t believe how good it is” LOL.
Another little story about this cake – until one of my best friends (Lynn) told me the actual definition of a torte (a cake that uses little no flour), I had always thought tortes were just another name for superfancy cakes (lol). Now, whenever I make tortes, I carry the feeling of being fancy, while actually knowing the definition. Yes, it may be a fancy cake, but it is not hard to make.
The key to making the cake is to get a good almond meal (Bob’s Red Mill makes the one I use, it’s found in the baking aisle or gluten-free aisle at most grocery stores) and to whip the egg whites properly. I always start by beating the egg whites; that way I know that step is done right. If you get anything in the egg whites (such as some yolk parts or sugar), they will not form the desired peaks. You want soft peaks, when want them to stick to a spoon when held upside down.
Other recipes you might enjoy:
- Orange Cranberry Cake Recipe
- Almond Butter Date Pepita Granola Bars Recipe
- DIY Wedding Cake – White Almond Buttercream with Strawberries
Whether you’re here (on sweetphi.com) for this cake recipe or have been following along my cookbook process, I just want to say thank you so much, so I’m doing a little giveaway. Leave a comment telling me your favorite grain to cook/bake with and why and you’ll be entered to win a $50 gift card to Bob’s Red Mill AND a copy of my cookbook! Winner will be chosen 7/25 (US entrants only).

5 Ingredient Cake {Orange Chocolate Almond Torte}
Ingredients
- 5 large eggs
- 1 cup sugar
- 2 cups almond meal see notes
- Zest and juice of 1 orange should be about 1 tablespoon of zest
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a springform pan with parchment paper and spray with cooking spray.
- Separate the egg whites and yolks into two separate bowls.
- With a hand (or stand) mixer, beat the egg whites until soft peaks form, about 3 minutes (see notes).
- Beat the egg yolks until creamy in color, 1 minute, then slowly add the sugar and beat until the mixture thickens slightly, 1 minute. Add the almond meal, the orange zest, and 2 tablespoons of the orange juice and beat until combined, 1 minute.
- With a spatula, fold one-third of the egg whites into the almond flour mixture (always folding under). When incorporated, fold another third of the egg whites into the almond flour mixture, and then the remaining third of egg whites should be folded in.
- Pour the batter into prepared springform pan and bake for 30 minutes, or until a toothpick comes out clean (the center may look a little jiggly still, but the toothpick should come out clean). Remove from the oven and allow the cake to cool. Gently run a butter knife around the edges of the cake and remove the springform pan. Place the cake on a plate.
- Microwave the chocolate chips in a microwave-safe bowl for 30 seconds on HIGH , stir, then microwave in 30-second intervals, stirring in between until the chocolate has melted (mine usually takes 2 minutes, or 2 intervals of heating). Pour the chocolate over the top of the cake and allow it to cool (it will harden - I like to run a knife where I would cut the slices so it's easier to cut when the cake is cooled).
- Cut the torte into slices and enjoy.
Notes
Nutrition
This post is brought to you by my partnership Bob’s Red Mill, a company whose products I truly use and love. Giveaway is brought to you by yours truly. Thank you for supporting the brands that make the Sweetphi blog possible, as always, all thoughts and opinions are mine alone.
Jessica says
Just wanted to leave a comment to say that I’ve made this probably over 10 times now and it has always turned out perfectly. It is a family favourite. Only thing I do differently, is I make a thicker ganache for the top instead of just melted chocolate. Just a personal preference! But I seriously love this recipe.
Sweetphi says
Oh my goodness, thank you SO MUCH for the kind words! So glad you like this recipe!!!!
Jude says
Looks good. Could you tell me what size springform pan to use? Don’t see that in the recipe. Thanks.
Sweetphi says
An 8 or 9 inch one would be perfect 🙂
Lisa says
Do you think egg substitute would work for this? Thanks for answering!
Sweetphi says
Great question. I haven’t tried this with egg-substitutes, and I unfortunately do not think they would work, because the recipe calls for separating of egg whites and egg yolks, and egg substitutes combine them, so the cake wouldn’t have the same texture or height you’d be looking for.
Deborah says
This recipe is amazing! GF or not, it’s one of my favorite desserts. Like an orange Pims cookie in a torte. Easy to make, simple and elegant.
Sweetphi says
Thank you so much!! And you’re so right, GF or not, this dessert is amazing 🙂
Simon says
Don’t think i’ve ever tried this cake. Sounds so good. Thanks for sharing this recipe. will be giving this a go.
Simon
Sweetphi says
Thank you so much Simon, I think you’d love this recipe
Erika Chilton says
I love rice & especially love using it in burritos to make them more filling.
Sweetphi says
Oh yum, rice is great – especially in burritos 🙂