If you’re looking for a delightfully simple yet impressive dessert, the Whole Orange Flourless Cake Recipe is an absolute must-try. This cake captures the vibrant, zesty essence of whole oranges blended seamlessly into a moist, rich cake without any flour at all. The natural sweetness from the oranges combined with almond meal creates a luscious texture and a depth of flavor that feels both fresh and comforting. Whether you’re serving it for a special occasion or just a cozy afternoon treat, this cake never fails to impress with its bold citrus notes and melt-in-your-mouth crumb.
Ingredients You’ll Need
Each ingredient in this Whole Orange Flourless Cake Recipe is carefully chosen to create the perfect balance of flavors and textures, making the cake wonderfully moist and richly flavored. These simple but essential ingredients work together beautifully to produce a cake that’s naturally sweet, fragrant, and utterly satisfying.
- 2 medium oranges, fresh whole with rind on: The star of the recipe, adding bright citrus flavor and moisture.
- 1 1/4 tsp baking powder: Helps the cake rise, giving it a light and airy texture despite no flour.
- 6 large eggs, at room temperature: Acts as a binding agent and adds richness to the crumb.
- 1 1/4 cups white sugar: Balances the tartness of the oranges with gentle sweetness.
- 2 3/4 cups almond meal / ground almonds: Provides a nutty depth and the cake’s tender, flourless structure.
How to Make Whole Orange Flourless Cake Recipe
Step 1: Prepare the Oranges
Start by boiling the whole oranges to soften the rind and mellow their sharpness. Place the oranges in a pot, cover them with cold water, and bring to a boil. After 10 minutes, drain the water, add fresh water, and boil them two more times. This process reduces bitterness while retaining the bright orange flavor. Once boiled, chop the oranges into small pieces, which will blend smoothly into the batter.
Step 2: Blend and Combine Ingredients
Preheat your oven to the right temperature to ensure even baking. Next, toss the boiled oranges into your food processor and blitz them until smooth. Add the eggs, sugar, baking powder, and almond meal—all the ingredients that will transform into your luscious cake. Blend until everything is evenly combined into a glossy batter, ready to pour into your prepared pan.
Step 3: Bake and Cool
Pour the batter into a greased or parchment-lined cake pan and bake for approximately 60 minutes. The cake will develop a beautiful golden crust while remaining moist and tender inside. Once done, resist the urge to slice it immediately—allow the cake to cool completely in the pan to set perfectly and avoid crumbling. This step ensures every slice holds together beautifully.
How to Serve Whole Orange Flourless Cake Recipe
Garnishes
Keep the garnishes simple to let the cake shine. A light dusting of powdered sugar works wonders to brighten each slice, or you can add a few thin orange slices or fresh mint leaves to enhance the citrus aroma. Toasted almond flakes sprinkled on top add a delightful crunch and emphasize the almond flavor hidden in the cake.
Side Dishes
This cake pairs wonderfully with dollops of vanilla ice cream or softly whipped cream to balance its vibrant citrus tang. A spoonful of tangy berry compote adds an extra burst of color and flavor, making your serving plate look as good as it tastes. A warm cup of Earl Grey tea or freshly brewed coffee complements the citrus and almond notes perfectly.
Creative Ways to Present
If you want to impress guests, try serving the Whole Orange Flourless Cake Recipe as small individual slices with edible flowers on the side for a fresh, elegant touch. Another idea is to layer slices with mascarpone and orange marmalade for a no-bake cake trifle. This cake also works beautifully cut into cubes on a dessert platter alongside cheeses and nuts for a sophisticated gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, store the cake in an airtight container at room temperature for up to 2 days to maintain moisture. For longer storage, refrigerate the leftovers, covered tightly, for up to 5 days without drying out the texture.
Freezing
The Whole Orange Flourless Cake Recipe freezes beautifully. Wrap it tightly in plastic wrap and then foil before placing it in the freezer. It will keep well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
To refresh the cake’s moist texture and warm the flavors, gently reheat slices in a microwave for 20-30 seconds or warm in a low oven at 300°F (150°C) for about 10 minutes. Be careful not to overheat, as the cake can dry out.
FAQs
Is the Whole Orange Flourless Cake Recipe gluten-free?
Yes, since it uses almond meal instead of flour, this cake is naturally gluten-free, making it a great dessert option for those with gluten sensitivities.
Can I use dried or frozen oranges instead of fresh?
Fresh whole oranges are essential to achieve the moist, vibrant flavor and the right texture in this cake; dried or frozen oranges will not provide the same results.
What type of almond meal should I use?
For the best texture, use finely ground almond meal rather than almond flour, as it provides a better crumb and binds well with the other ingredients.
Can I substitute sugar for a different sweetener?
You can experiment with honey or maple syrup, but this may alter the texture and baking time. It’s best to stick to white sugar for the classic balance and structure described in the recipe.
How do I know when the cake is done baking?
The cake is ready when it has a golden crust and a skewer inserted in the center comes out mostly clean with a few moist crumbs but no wet batter.
Final Thoughts
This Whole Orange Flourless Cake Recipe is the kind of dessert that instantly becomes a family favorite, thanks to its simple ingredients and incredible flavor. Once you try it, you’ll appreciate how brilliantly the whole orange is transformed, marrying citrus brightness with a satisfyingly dense yet tender crumb. Whether for a special occasion or a casual gathering, this cake brings warmth and joy to any table. I can’t wait for you to bake it and experience its magic yourself!
Print
Whole Orange Flourless Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 12 to 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Description
This Whole Orange Cake is a moist, flavorful flourless dessert that uses whole boiled oranges to create a naturally sweet and citrusy treat. With almond meal as the base and no flour added, it offers a gluten-free alternative that is easy to prepare and perfect for any occasion.
Ingredients
Whole Oranges
- 2 medium oranges, fresh whole with rind on
Dry Ingredients
- 1 1/4 tsp baking powder
- 2 3/4 cups almond meal / ground almonds
Wet Ingredients
- 6 large eggs, at room temperature
- 1 1/4 cups white sugar
Instructions
- Boil Whole Oranges: Place the whole oranges in a pot and cover them with cold water. Bring the water to a boil and let the oranges cook for 10 minutes. Drain the water and repeat the boiling process two more times to soften and remove bitterness from the peel.
- Prepare Cake Batter: Preheat your oven to 350°F (175°C). Chop the boiled oranges into small pieces and place them in a food processor. Blitz until smooth, then add the baking powder, eggs, sugar, and almond meal. Blend all ingredients until well combined to form the cake batter.
- Bake the Cake: Pour the batter into a prepared baking pan. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to fully cool in the pan before slicing and serving. This helps the cake to set properly and enhances its moist texture.
Notes
- Using whole boiled oranges including the peel adds a unique citrus flavor and richness.
- This cake is naturally gluten-free due to the use of almond meal instead of flour.
- Ensure eggs are at room temperature for better batter consistency.
- The cake tastes great served plain or with a dollop of whipped cream or yogurt.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
