Print

Whole Orange Cake – Flourless and Amazingly Moist Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 5 reviews

A moist and fragrant flourless whole orange cake made by boiling whole oranges until tender, pureeing them, and mixing with almond meal and eggs for a naturally gluten-free, rich dessert. This simple yet elegant cake bakes to a golden finish and is perfect for those seeking a dense, citrusy treat without any flour.

Ingredients

Whole Oranges

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

Dry Ingredients

  • 1 1/4 tsp baking powder
  • 1 1/4 cups white sugar
  • 2 3/4 cups almond meal / ground almonds

Wet Ingredients

  • 6 large eggs, at room temperature

Instructions

  1. Boil Oranges: Place the whole oranges in a pot and cover with cold water. Bring the water to a boil over medium-high heat and let the oranges boil for 10 minutes. Drain the water after boiling.
  2. Repeat Boiling: Return the oranges to the pot, cover again with cold water, and boil for another 10 minutes. Drain and repeat this boiling step one more time for a total of three 10-minute boils. Alternatively, boil oranges continuously for 40 minutes without draining, monitoring the water level to keep oranges submerged.
  3. Cool and Chop: Rinse the boiled oranges under cold water and allow them to cool slightly until safe to handle. Slice the oranges into approximately 1 cm (1/4 inch) slices, then dice them, removing any seeds. Allow the chopped oranges to cool completely.
  4. Preheat Oven and Prepare Pan: Preheat your oven to 160°C (320°F), or 140°C (285°F) if using a fan-forced oven. Grease and line a 23 cm (9 inch) round cake pan with baking or parchment paper to prevent sticking.
  5. Puree Oranges: Place the diced oranges into a food processor. Blitz on high speed in four separate 10-second bursts, scraping down the sides between bursts, until the mixture reaches a marmalade-like consistency with a few rind pieces visible. It does not need to be completely smooth.
  6. Mix Batter: Add the almond meal, eggs, baking powder, and sugar to the pureed oranges in the food processor. Blitz on high speed for 5 to 10 seconds until all ingredients are combined into a smooth batter.
  7. Bake Cake: Pour the batter into the prepared cake pan, spreading evenly. Bake in the preheated oven for 60 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.
  8. Cool Cake: Remove the cake from the oven and let it cool completely in the pan. If your cake pan is not a loose-base type, cover the surface of the cake with baking paper to assist in turning it out without tearing, as the cake is sticky.
  9. Serve: Decorate the cake as desired. Suggestions include fresh orange slices, strips of orange rind, and edible flower sprigs. A light dusting of powdered sugar also adds a lovely touch. Slice and serve.

Notes

  • Use cold water to start boiling the oranges to ensure even cooking and prevent bursting.
  • Room temperature eggs help the batter mix more smoothly and improve the cake’s texture.
  • The almond meal can be purchased ground almonds or homemade by finely grinding blanched almonds.
  • Boiling the oranges multiple times removes bitterness from the rind and softens the fruit for smoother pureeing.
  • Greasing and lining the cake pan is crucial since the cake batter is sticky and fragile when warm.
  • Using a food processor helps achieve the correct texture for the orange puree and batter.
  • The cake is dense, moist, and rich with natural sweetness from whole oranges and almonds, making it gluten-free.
  • To store, keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://yumntasty.com/whole-orange-cake-flourless-and-amazingly-moist-recipe/