5.0 from 69 votes
Whole Orange Cake
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.
Prep Time
1 hr 40 mins
Cook Time
40 mins
Total Time
2 hrs 25 mins
Servings: 12 servings
Calories: 260 kcal
Course:
Dessert
Cuisine:
Spanish
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.
Cup of Yum
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
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
% 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.