Gluten Free Almond and Fruit Flan

Gluten Free Almond and Fruit Flan

If those dear to you suffer from wheat intolerance, this is a great way to bring the cheer of cake back into their lives, it is also a delightful dessert in its own right.


200 grams Almond meal

¾ cup cornflour – if possible the organic golden cornflour, which is much nicer for baking.

1 cup of caster sugar

¼ cup brown sugar

100 grams softened butter

3 eggs – separated

¼ cup milk – if required

Juice & zest of an orange

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Fresh grated nutmeg

2 tablespoons honey or maple syrup

200 grams almond flakes

Fruit – see note below


Pre-heat oven to 180°C


Fruit – any fruit can be used – I have made this many times with different fruit - sliced pears with fresh figs, raspberries, orange segments, or blueberries.  I found the pear and fig version to be the best as the fruit held its shape and looked very pretty.  They are good fruits to bake as they release a lot of their sugar as they cook. Don’t use anything too juicy like peaches or apricots, it goes squishy!!!


Cream butter, caster sugar, vanilla and spices until light and fluffy.  Add brown sugar and orange zest, then add egg yolks one at a time.  Beat well.  Add Almond meal, cornflour and orange juice; if mix is dry add milk. In a separate bowl beat egg whites to stiff peaks, then fold through mix gently.


Line a flan tin/dish with baking paper and pour the flan batter in, smoothing out surface.  Arrange fruit around the dish, sprinkle over almond flakes and drizzle over honey and a little nutmeg. 


Bake in a 180°C oven until golden brown on the surface and just springy in the centre.


Allow to cool before eating, as this flan is much nicer cooled.  Serve with mascarpone.  Yum!