Whole Orange Cake
User Reviews
5.0
69 reviews
Excellent
Whole Orange Cake
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This classic orange cake is made with whole oranges and almond flour. It's deliciously aromatic, rich and soft with an intense fresh orange flavour.
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Ingredients
- 2 large oranges
- 6 medium eggs
- 250 g ground almonds 2½ cups (almond flour/meal)
- 1 tablespoon ground almonds for dusting
- 250 g sugar 1 cup
- 1 teaspoon baking powder * see recipe notes
Topping
- ½ cup apricot jam
- 1 tablespoon water
- 2 tablespoons confectioner's sugar icing sugar (UK), for dusting (optional)
Instructions
- Wash 2 large oranges and place in a medium saucepan filled ¾ full with water. Bring to a boil then reduce heat to low, cover and simmer for 90 to 120 minutes till the oranges are soft. Use a straining spoon to remove the oranges and set aside on a dish to cool.
- Preheat the oven to 350℉/180℃/160℃ Fan
- Slice the oranges in half to remove any pips. Purée the oranges (including the peel, pith and flesh) in a blender.
- Separately, beat 6 medium eggs in a large bowl. To this, add 250 g ground almonds, 250 g sugar, 1 teaspoon baking powderthe orange purée and mix together well.
- Grease a 9-inch springform pan with butter and dust lightly with 1 tablespoon ground almonds.
- Pour the mixture into the springform pan and bake for 45-50 minutes till the top is golden brown and a skewer comes out only slightly sticky.
- Allow to cool in the tin before removing from the springform.
Glaze
- In a small saucepan on medium heat, add ½ cup apricot jam and 1 tablespoon water. Stir till the jam melts and the becomes like a thick syrup, coating the back of a spoon. Remove from heat and cool till warm. Brush over cake then set aside to cool. Use a small sieve to dust 2 tablespoons confectioner's sugar over the top (optional) before serving.
Notes
- Make ahead - This orange cake tastes even better the next day as the flavours develop.
- The glaze works beautifully with this cake.
- *To make it gluten free use a gluten free baking powder.
- To make it paleo use one and a half cups of a light honey with a mild flavour instead of sugar.
- Adding spice - If you wish to add spice, mix in 1 teaspoon cinnamon and ½ teaspoon ground cardamom when adding almond flour to the mixture.
- Fan assisted ovens, reduce the baking temperature by 50℉/20℃ degrees and you may need to reduce the cooking time. Check the cake in the last 20 minutes, by inserting a clean knife through the middle. If it comes out wet, check again after another 5-10 minutes. If it comes out only slightly sticky, it is done.
- Texture - this cake should have a cake-y exterior and pudding-like center.
- Store in an air-tight tin at room temperature for 4- 5 days or wrap individual slices and freeze for up to 6 months. Defrost overnight in the fridge or on the counter.
Nutrition Information
Show Details
Serving
1serving
Calories
260kcal
(13%)
Carbohydrates
34g
(11%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
32mg
(1%)
Potassium
126mg
(4%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
188IU
(4%)
Vitamin C
16mg
(18%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 260kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 32mg | 1% |
| Potassium | 126mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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