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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
