Description
This Whole Orange Cake is a delightful flourless dessert that celebrates the natural sweetness and brightness of oranges. Made with whole oranges, almond flour, eggs, and a touch of sugar, it’s a moist and flavorful treat perfect for any occasion.
Ingredients
Scale
Ingredients:
- 2 large oranges (seedless, preferably organic)
- 6 large eggs
- 1 1/4 cups almond flour (finely ground almonds)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- powdered sugar for dusting (optional)
Instructions
- Cook the Oranges: Place the whole oranges in a pot of water, bring to a boil, then reduce heat and simmer for 1 hour until very soft. Drain and let them cool completely.
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. Once the oranges are cool, cut them open, remove any seeds, and blend the entire fruit (peel and all) in a food processor until smooth.
- Mix the Batter: In a large mixing bowl, whisk the eggs and sugar until pale and slightly thickened. Stir in the orange puree, almond flour, baking powder, and salt until well combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool completely in the pan before removing. Dust with powdered sugar before serving, if desired.
Notes
- For a more intense orange flavor, use blood oranges when in season.
- This cake is even better the next day as the flavors deepen. Store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 105mg
