Description
This Whole Orange Cake is a moist and flavorful flourless dessert made with whole boiled oranges, almond meal, and eggs. The cake boasts a bright citrus flavor combined with a dense, tender texture, perfect for those looking for a gluten-free dessert option. Easy to prepare and naturally sweetened with sugar and fresh oranges, it’s a delightful treat for any occasion.
Ingredients
Scale
Ingredients
- 2 medium oranges, fresh with rind on
- 1 1/4 tsp baking powder
- 6 large eggs, at room temperature
- 1 1/4 cups white sugar
- 2 3/4 cups almond meal (ground almonds)
Instructions
- Boil Oranges: Place the whole oranges in a pot and cover them with cold water. Bring the water to a boil and let the oranges boil for 10 minutes. Drain and repeat this boiling process two more times to soften the oranges and reduce bitterness in the rind.
- Chop Oranges: After the final boil, drain the water and chop the oranges into small pieces, ready for blending.
- Prepare Batter: Preheat your oven to 350°F (175°C). Add the boiled oranges to a food processor and blitz until smooth. Transfer to a mixing bowl and add the eggs, white sugar, almond meal, and baking powder. Blend or mix until all ingredients are fully combined into a smooth batter.
- Bake: Pour the batter into a greased or lined cake pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Fully: Remove the cake from the oven and allow it to cool completely in the pan before slicing and serving. Cooling helps the cake set and develop its texture.
Notes
- Use ripe, firm oranges for the best flavor and texture.
- Make sure eggs are at room temperature to help the batter blend smoothly.
- This cake is naturally gluten-free, but ensure almond meal is certified gluten-free if needed.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Serve plain or dust with powdered sugar for added sweetness.
- To make the texture lighter, you can separate the egg whites and beat them to soft peaks before folding into the batter.
