This Whole Orange Cake is a delightful and surprisingly easy-to-make treat that captures the bright, citrusy essence of fresh oranges. Unlike traditional cakes, this recipe uses the entire orange, rind and all, resulting in a moist, flavorful, and utterly unique cake experience. The absence of flour makes it a perfect option for those with gluten sensitivities, while the almond meal adds a subtle nutty undertone that complements the orange beautifully.
Why you will love this recipe:
- Intense Orange Flavor: By using the whole orange, you get a concentrated burst of citrus that is both refreshing and satisfying.
- Moist and Tender Texture: The almond meal and pureed oranges create a cake that is incredibly moist and stays that way for days.
- Gluten-Free: Perfect for those with gluten intolerance or anyone looking for a healthier alternative to traditional cakes.
- Simple to Make: Despite its impressive flavor, this cake is surprisingly easy to prepare with minimal ingredients and straightforward instructions.
- Beautiful Presentation: The vibrant orange color and rustic texture make it a stunning centerpiece for any occasion.
Ingredients:
Cups
Metric
- 2 medium oranges, fresh whole with rind on – any type (600g/1.4 lb total weight, ~300g / 10 oz each orange, ~ 8cm/3″ diameter, Note 1)
- 1 1/4 tsp baking powder
- 6 large eggs, at room temp (Note 2)
- 1 1/4 cups white sugar
- 2 3/4 cups almond meal / ground almonds (Note 3)
Preparation:
Step 1: Boil oranges: Place oranges in a pot and cover with cold water. Bring to the boil over medium-high heat. Boil for 10 minutes and drain.
Step 2: Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (i.e., boil oranges 3 x 10 minutes). Shortcut: Boil for 40 minutes without draining, keeping an eye on the water level. (Note 4)
Step 3: Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4″ slices then dice, removing any seeds. Cool completely.
Step 4: Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9″ cake pan with baking/parchment paper. (Note 5)
Step 5: Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10-second bursts, scraping down the sides in between, until it’s pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
Step 6: Blitz in remaining ingredients: Add almond meal, eggs, baking powder, and sugar. Blitz for 5 – 10 seconds on high until combined.
Step 7: Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the center comes out clean.
Step 8: Cool: Cool fully in the cake pan. Unless using a loose base pan, cover the surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear the surface otherwise.)
Step 9: Serve: Decorate as desired – I used slices of fresh oranges, rind strips, and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.
COOKING Rating:
- Ease of Preparation: 4/5 (Simple steps, but boiling the oranges takes time)
- Flavor Intensity: 5/5 (Intense and delicious orange flavor)
- Moistness: 5/5 (Incredibly moist and stays that way)
- Overall: 5/5 (A must-try for orange lovers!)
Serving Suggestions:
- Serve with a dollop of Greek yogurt or whipped cream for added richness.
- Dust with icing sugar for a simple yet elegant presentation.
- Garnish with fresh orange slices, candied orange peel, or a sprig of mint.
- Pair with a cup of tea or coffee for a delightful afternoon treat.
- Serve as a dessert for special occasions or a simple weeknight indulgence.
Tips:
- Boiling the oranges multiple times helps to remove any bitterness from the rind. Don’t skip this step!
- Make sure your eggs are at room temperature for a smoother batter and a more even bake.
- Use a good quality almond meal for the best texture and flavor.
- Be careful not to over-process the orange puree. You want it to have a slightly chunky texture, not completely smooth.
- If your cake starts to brown too quickly in the oven, cover it loosely with foil.
- Let the cake cool completely before removing it from the pan to prevent it from breaking.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Nutritional Information: (per serving, approximate)
Calories: 350
Protein: 8g
Sodium: 100mg
Conclusion
This Whole Orange Cake is more than just a recipe; it’s an experience. The vibrant flavor, the moist texture, and the ease of preparation make it a winner in every category. Whether you’re looking for a gluten-free dessert option or simply want to try something new and exciting, this cake is sure to impress. So gather your ingredients, preheat your oven, and get ready to embark on a citrusy adventure that will leave you craving more. The beauty of this recipe lies in its simplicity and the way it celebrates the natural flavor of oranges. Each bite is a burst of sunshine, making it the perfect cake for any time of year. Enjoy!
5 Questions and Answers About This Recipe:
Q1: Can I use different types of oranges for this cake?
A: Yes, you can use different types of oranges, but keep in mind that the flavor will vary slightly. Navel oranges are a good all-purpose choice, while blood oranges will add a beautiful color and a slightly tart flavor. Seville oranges, which are more bitter, are not recommended.
Q2: Why do I need to boil the oranges multiple times?
A: Boiling the oranges multiple times helps to remove the bitterness from the rind. This step is crucial for achieving the best flavor in the cake. If you skip this step, the cake may have an unpleasant bitter taste.
Q3: Can I use regular flour instead of almond meal?
A: No, this recipe is specifically designed to be flourless and relies on the almond meal for its texture and flavor. Using regular flour will result in a completely different cake. If you want to use flour, you’ll need to find a different recipe.
Q4: How do I prevent the cake from sticking to the pan?
A: To prevent the cake from sticking, grease the cake pan thoroughly with butter or cooking spray and then line it with parchment paper. Make sure the parchment paper extends slightly above the edges of the pan for easy removal.
Q5: Can I freeze this cake?
A: Yes, you can freeze this cake. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
