Description
This Whole Orange Cake is a moist and flavorful flourless dessert made entirely with fresh oranges, almond meal, and eggs. The unique method of boiling whole oranges with the rind softens them perfectly for blending into the batter, resulting in a naturally sweet, citrus-rich cake that’s gluten-free and packed with wholesome ingredients.
Ingredients
Scale
Main Ingredients
- 2 medium oranges, fresh whole with rind on (for boiling)
- 2 medium oranges, fresh whole with rind on (for batter)
- 1 1/4 teaspoons baking powder
- 6 large eggs, at room temperature
- 1 1/4 cups white sugar
- 2 3/4 cups almond meal / ground almonds
Instructions
- Boil Oranges: Place the 2 medium whole oranges in a pot and cover with cold water. Bring to a boil and cook for 10 minutes. Drain the water, refill the pot with fresh cold water, and repeat the boiling process two more times to soften the oranges thoroughly.
- Prepare Oranges for Batter: After the final boil, drain the oranges and chop them into small pieces to prepare for blending.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the batter.
- Make the Batter: Place the boiled and chopped oranges into a food processor and blitz until smooth. Add the baking powder, eggs, sugar, and almond meal to the processor. Blend all ingredients until the mixture is fully combined into a smooth batter.
- Bake the Cake: Pour the batter into a prepared cake pan (greased or lined with parchment paper). Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving. This cooling step helps the cake set perfectly and enhances its flavor.
Notes
- Using whole oranges including the rind gives this cake its distinctive citrus flavor and moist texture.
- This cake is naturally gluten-free due to the use of almond meal instead of flour.
- Make sure eggs are at room temperature for better batter emulsion and cake rise.
- Allow the cake to cool fully before cutting to avoid crumbling.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
