Description
This Whole Orange Cake is a delicious and moist flourless cake that uses whole boiled oranges for a vibrant citrus flavor. Naturally gluten-free and rich in almonds, this simple recipe blends whole oranges, eggs, sugar, and almond meal to create a unique and healthy dessert option perfect for any occasion.
Ingredients
Scale
Whole Orange Cake Ingredients
- 2 medium oranges, fresh whole with rind on
- 1 1/4 tsp 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 whole oranges in a pot and cover them with cold water. Bring to a boil and cook for 10 minutes to soften the peel and flesh. Drain the water, then repeat the boiling process two more times to reduce bitterness in the rind.
- Chop Oranges: After boiling, chop the oranges into small pieces to prepare them for blending.
- Prepare Batter: Preheat your oven to 350°F (175°C). Place the boiled orange pieces into a food processor and blitz until finely ground. Add the eggs, sugar, almond meal, and baking powder, then blend until all ingredients are thoroughly combined into a smooth batter.
- Bake Cake: Pour the batter into a greased or lined cake pan. Bake in the preheated oven for 60 minutes, or until the cake is set and a toothpick inserted comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan before serving to help it set properly and enhance flavors.
Notes
- This cake is naturally gluten-free due to the use of almond meal instead of flour.
- Boiling the oranges multiple times helps reduce bitterness from the rind and soften them for blending.
- Ensure the eggs are at room temperature for best mixing and texture.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Optional: dust with powdered sugar or serve with whipped cream or fresh berries for added presentation and taste.
