Whole Orange Cake
User Reviews
5
Whole Orange Cake
Description
Whole Orange Cake is made by simmering whole oranges until soft, then blending them entirely—including peel, pith, and flesh—to preserve citrus oils and flavor. This puree is combined with eggs, ground almonds, sugar, and baking powder to form a batter. The mixture is baked in a greased springform pan dusted with ground almonds to prevent sticking, resulting in a cake with a golden exterior and a slightly sticky, pudding-like center.
The cake’s texture features a delicate crumb outside with moistness inside, enriched by the natural oils from the orange peel. The topping is an apricot jam glaze, gently warmed and brushed atop, followed by an optional dusting of confectioners sugar for a subtle sweetness and attractive finish.
This cake is suitable for storing at room temperature in an airtight container for several days or freezing in individual slices for extended storage. It develops more flavor the day after baking and can be modified for dietary preferences by adjusting sugar or baking powder types or adding warm spices like cinnamon and cardamom.
Ingredients
- 2 large orange
- 6 medium egg
- 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 confectioners 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
- The cake tastes better the day after baking as flavors develop.
- Use gluten-free baking powder to make it gluten free.
- Replace sugar with mild-flavored honey for a paleo version.
- Add 1 teaspoon cinnamon and ½ teaspoon ground cardamom for added spice.
- Adjust baking temperature and time for fan-assisted ovens, starting lower and monitoring doneness.
- The cake texture is moist with a cakey exterior and pudding-like center.
- Store in an airtight container at room temperature for up to 4-5 days or freeze individual slices for up to 6 months; defrost before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
