Whole Orange Cake - flourless - Print Recipe

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Whole Orange Cake - flourless

Whole Orange Cake is a flourless dessert that uses boiled whole oranges pureed with almond meal, sugar, eggs, and baking powder. The cake features a moist, dense crumb with a distinct citrus flavor and nutty undertones from the almond meal. Boiling the oranges multiple times softens the peel and removes bitterness, resulting in a marmalade-like texture blended into the batter. This cake is notable for its moistness and balanced sweetness.

Prep Time

5 mins

Cook Time

1 hr 30 mins

Cooling

30 mins

Servings: 12 - 16 people

Calories: 268 kcal

Course: Cake

Cuisine: American

Ingredients

2 orange 600g/1.4 lb total weight, ~300g / 10 oz each orange, ~ 8cm/3" diametre, Note 1, medium, fresh whole with rind on; any type
1 1/4 tsp baking powder
6 egg at room temp (Note 2, large
1 1/4 cups white sugar
2 3/4 cups almond meal Note 3, or ground almonds

Instructions

Boil oranges:

Cup of Yum

Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.
Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)
Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4" slices then dice, removing any seeds. Cool completely.

Batter:

Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9" cake pan with baking/parchment paper. (Note 5)
Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.
Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)
Serve: Decorate as desired - I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.

Notes

Use gluten-free baking powder if gluten sensitivity is a concern.
For baking, two medium oranges totaling around 600g are ideal; adjust quantity by weight rather than count if oranges vary in size.
Lemon substitutions are not recommended due to bitterness from pith proportion.
Almond meal or finely ground raw almonds add moisture and a nutty flavor; almond flour can be used but may slightly alter texture.
Boiling oranges three times reduces bitterness and softens peel; alternatively, a continuous 40-minute boil can be used while monitoring water levels.
The cake stores well in airtight containers for up to 5 days or can be frozen up to 3 months.
Make ahead by boiling and chopping oranges in advance and refrigerating until use.

Nutrition Information

Calories 268cal (13%) Carbohydrates 32g (11%) Protein 8g (16%) Fat 14g (22%) Saturated Fat 2g (10%) Cholesterol 82mg (27%) Sodium 32mg (1%) Potassium 173mg (4%) Fiber 4g (16%) Sugar 26g (52%) Vitamin A 231IU (5%) Vitamin C 27mg (30%) Calcium 104mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 - 16 people

Amount Per Serving

Calories 268

% Daily Value*

Calories	268cal	13%
Carbohydrates	32g	11%
Protein	8g	16%
Fat	14g	22%
Saturated Fat	2g	10%
Cholesterol	82mg	27%
Sodium	32mg	1%
Potassium	173mg	4%
Fiber	4g	16%
Sugar	26g	52%
Vitamin A	231IU	5%
Vitamin C	27mg	30%
Calcium	104mg	10%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.