Whole Orange Cake – Flourless Recipe

Introduction

This flourless Whole Orange Cake is a vibrant, moist dessert bursting with citrus flavor and a delicate almond texture. Made by boiling whole oranges and blending them into the batter, it offers a unique twist that’s naturally gluten-free and delightfully fragrant.

Ingredients

• 2 medium oranges, fresh whole with rind on (any type)
• 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

1. Step 1: Boil the oranges by placing them in a pot and covering with cold water. Bring to a boil over medium-high heat and cook for 10 minutes, then drain.
2. Step 2: Repeat the boiling process two more times: cover with fresh cold water, boil for 10 minutes, drain, and then boil again for another 10 minutes. Alternatively, boil for 40 minutes without draining, watching the water level closely.
3. Step 3: Rinse the oranges and let them cool slightly. Slice into 1cm (1/4 inch) slices and dice, removing any seeds. Cool completely.
4. Step 4: Preheat your oven to 160°C (320°F) or 140°C (285°F) if using a fan-forced oven. Grease and line a 23cm (9 inch) cake pan with baking or parchment paper.
5. Step 5: Place the chopped oranges into a food processor and blitz on high for four 10-second bursts, scraping down the sides in between, until the mixture reaches a marmalade-like consistency with only a few small bits of rind remaining.
6. Step 6: Add the almond meal, eggs, baking powder, and sugar to the food processor. Blitz for 5 to 10 seconds on high until everything is thoroughly combined.
7. Step 7: Pour the batter into the prepared cake pan and bake for 60 minutes. The cake is done when the surface is golden and a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cake to cool completely in the pan. Cover the surface with baking paper if you need to turn it out, as the cake is sticky and can tear if handled directly.
9. Step 9: Decorate as desired with fresh orange slices, rind strips, flowers, or a dusting of powdered sugar. Slice and serve!

Tips & Variations

• Use organic oranges to avoid pesticide residues since the rind is used in the cake.
• Try adding a teaspoon of cinnamon or ginger for a warm spice note.
• For a sweeter cake, sprinkle extra sugar on top before baking for a caramelized crust.
• Serve with whipped cream or a dollop of Greek yogurt for a creamy contrast.

Storage

Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, warm slices gently in the microwave for 10-15 seconds or serve at room temperature for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use blood oranges or other varieties?

Yes, any variety of orange works well and will give a slightly different flavor and color to your cake.

Is this cake gluten-free?

Yes, this cake is naturally gluten-free because it uses almond meal instead of flour.

Whole Orange Cake – Flourless Recipe

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★★★★★

4.8 from 61 reviews

• Author: Jack
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

A moist and flavorful flourless Whole Orange Cake made with boiled whole oranges, almond meal, and eggs. This naturally gluten-free cake features a vibrant citrus flavor and a tender crumb, perfect for a healthy dessert or snack.

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Ingredients

Scale 1x2x3x

Whole Oranges

• 2 medium oranges, fresh whole with rind on (any type)

Baking Ingredients

• 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)

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Instructions

1. Boil Oranges: Place the whole oranges in a pot and cover them with cold water. Bring the water to a boil over medium-high heat and boil the oranges for 10 minutes. Drain the water.
2. Repeat Boiling: Put the oranges back into the pot, cover again with cold water, and boil for another 10 minutes. Drain and repeat one more time, for a total of three 10-minute boils. Alternatively, you can boil the oranges for 40 minutes continuously without draining, keeping an eye on the water level.
3. Chop Oranges: Rinse the boiled oranges under cold water and allow them to cool slightly so they can be handled. Slice into 1 cm (1/4 inch) thick slices, then dice them finely, removing any seeds. Let the chopped oranges cool completely.
4. Preheat Oven: Preheat the oven to 160°C (320°F) or 140°C (284°F) if using a fan-forced oven. Grease and line a 23 cm (9 inch) cake pan with baking or parchment paper.
5. Puree Oranges: Place the chopped oranges in a food processor. Blitz on high for four 10-second bursts, scraping down the sides between bursts, until the oranges are pureed to a marmalade-like consistency with only a few small bits of rind remaining. It does not need to be completely smooth.
6. Combine Ingredients: Add the almond meal, eggs, baking powder, and sugar to the pureed oranges in the food processor. Blitz for 5 to 10 seconds on high speed until the mixture is just combined.
7. Bake Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 60 minutes or until the surface is golden and a toothpick inserted into the center comes out clean.
8. Cool Cake: Allow the cake to cool completely in the pan. If your cake pan does not have a loose base, cover the surface with baking paper to help turn it out easily, as the cake can be sticky and might tear if handled directly.
9. Serve: Decorate the cooled cake as desired with fresh orange slices, orange rind strips, and sprigs of flowers. A dusting of powdered sugar is optional and adds a lovely touch. Slice and enjoy!

Notes

• Using whole oranges with the rind gives the cake a unique flavor and texture, but be sure to remove seeds to avoid bitterness.
• Ensure the eggs are at room temperature for better emulsification in the batter.
• This cake is naturally gluten-free due to the almond meal and absence of flour.
• Boiling the oranges multiple times reduces bitterness from the rind and intensifies the citrus flavor.
• Using a food processor is essential for pureeing the oranges and mixing the batter evenly.
• You can decorate with additional citrus fruits or edible flowers for an elegant presentation.
• This cake keeps well stored in an airtight container for up to 3 days and can be refrigerated for longer freshness.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean

Keywords: flourless orange cake, gluten free cake, almond meal cake, whole orange cake, citrus cake, healthy dessert