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
Scale
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.
