Description
This Whole Orange Cake is a moist and flavorful flourless cake made with whole oranges, almond meal, and eggs. The oranges are boiled with their rinds on, pureed, and combined with simple ingredients to create a naturally sweet, dense cake that’s perfect for gluten-free and grain-free diets. With a preparation time of about 35 minutes and a baking time of 60 minutes, this easy-to-make cake yields 12 servings and offers a fresh citrus twist on classic almond cake recipes.
Ingredients
Scale
Fruit
- 2 medium oranges, fresh whole with rind on
- 2 medium oranges, fresh whole with rind on
Dry Ingredients
- 1 1/4 tsp baking powder
- 2 3/4 cups almond meal / ground almonds
- 1 1/4 cups white sugar
Wet Ingredients
- 6 large eggs, at room temperature
Instructions
- Boil Oranges: Place the whole oranges in a pot and cover them with cold water. Bring to a boil and cook for 10 minutes. Drain the water, then repeat this boiling process two more times to mellow the bitterness of the rind.
- Chop Oranges: After boiling, allow the oranges to cool slightly, then chop them into small pieces, removing any seeds if desired.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking once the batter is prepared.
- Prepare Batter: Place the chopped boiled oranges in a food processor and blitz until smooth. Add the eggs, sugar, almond meal, and baking powder to the processor bowl and blend until all ingredients are fully combined, forming a smooth batter.
- Bake: Pour the batter into a greased or lined cake pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and allow it to cool completely in the pan before slicing and serving. This helps the cake set and enhances the texture.
Notes
- This cake is naturally gluten-free due to the use of almond meal instead of flour.
- Boiling the oranges multiple times reduces bitterness from the rind and enhances the citrus flavor.
- Ensure the eggs are at room temperature for better mixing and texture.
- Use a 9-inch round cake pan for best results.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
