Whole Orange Cake
A flourless cake made with whole boiled oranges, almond meal, eggs, sugar and baking powder. It bakes up moist, with a tender crumb and bright orange flavor.
By Cookin' Kitchen
- Total: 2 hours 5 minutes
- Servings: 12 servings
Recipe
Whole Orange Cake
A flourless cake made with whole boiled oranges, almond meal, eggs, sugar and baking powder. It bakes up moist, with a tender crumb and bright orange flavor.
Cookin' · https://cookin.club/recipes/whole-orange-cake
- Prep
- 5 minutes
- Cook
- 1 hour 30 minutes
- Rest
- 30 minutes
- Total
- 2 hours 5 minutes
- Servings
- 12
Ingredients
For 12 servings
Cake
Equipment
- Pot
- 23 cm/9-inch cake pan
- Baking paper
- Food processor
- Knife
Instructions
Boil oranges
Step 1: Place the oranges in a pot and cover with cold water. Bring to a boil over medium-high heat. Boil for 10 minutes, then drain.
Step 2: Put the oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more, for a total of three 10-minute boils. For the shortcut, boil for 40 minutes without draining and keep an eye on the water level.
Step 3: Rinse the oranges, then let them cool slightly until you can handle them. Slice into 1 cm / 1/4-inch slices, then dice, removing any seeds. Cool completely.
Batter and bake
Step 4: Preheat the oven to 160°C/320°F (140°C fan). Grease and line a 23 cm/9-inch cake pan with baking or parchment paper.
Step 5: Place the chopped oranges in a food processor. Blitz on high for four 10-second bursts, scraping down the sides between bursts, until pureed to a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
Step 6: Add the almond meal, eggs, baking powder and sugar. Blitz on high for 5–10 seconds, until combined.
Step 7: Pour the batter into the prepared cake pan. Bake for 60 minutes, until the surface is golden and a toothpick inserted into the center comes out clean.
Step 8: Cool completely in the cake pan. If using a pan without a loose base, cover the cake with baking paper to help turn it out; the sticky cake may otherwise cling to your hand and tear.
Step 9: Decorate as desired with fresh orange slices, strips of orange rind or a dusting of icing sugar. Cut into pieces and serve.
Notes
Make ahead and storage
Boil and chop the oranges a day ahead, then refrigerate them. Bring them to room temperature before using. Store the cake in an airtight container in the pantry for up to 5 days; refrigerate it in hot weather. It can be frozen for up to 3 months.
Ingredient options
Almond flour can be used instead of almond meal; the cake will have a slightly lighter texture. For a gluten-free cake, use gluten-free baking powder.
Nutrition per serving
- Calories
- 268 kcal
- Fat
- 14 g
- Saturated fat
- 2 g
- Carbohydrates
- 32 g
- Sugar
- 26 g
- Fiber
- 4 g
- Protein
- 8 g
- Sodium
- 32 mg
- Cholesterol
- 82 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Boiled whole oranges give this flourless cake its fragrant citrus flavor and moist, tender texture. Blitz them with almond meal, eggs, sugar and baking powder, then bake until golden.
The cake is delicate while warm, so let it cool completely in the pan before turning it out. Serve plain or add a simple decoration such as orange slices or a dusting of icing sugar.
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