Whole Orange Cake – Flourless and Moist Recipe
This Flourless Whole Orange Cake is a moist, gluten-free dessert made by boiling whole oranges with their peel, blending them with almond meal, eggs, sugar, and baking powder, then baking into a tender, flavorful cake. The recipe highlights the natural citrus flavor and uses almond meal instead of flour for a nutty texture, making it perfect for those avoiding gluten or looking for a unique, fresh citrus cake.
- Prep Time: 20 minutes (including boiling and chopping oranges)
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
Ingredients
Whole Oranges
- 2 medium oranges, fresh whole with rind on (600g/1.4 lb total weight, approx. 300g each, about 8cm/3″ diameter)
Batter
- 1 1/4 tsp baking powder (gluten-free if needed)
- 6 large eggs, at room temperature
- 1 1/4 cups white sugar
- 2 3/4 cups almond meal / ground almonds
Instructions
- Boil Oranges: Place whole oranges in a pot and cover completely with cold water. Bring to a boil over medium-high heat and boil for 10 minutes. Drain the water, then repeat the boiling step two more times (three times total boiling for 10 minutes each), or alternatively boil for 40 minutes straight while monitoring water level. This process softens the oranges and reduces bitterness from the rind.
- Chop Oranges: Rinse the boiled oranges and let them cool enough to handle. Slice into 1cm (1/4″) thick slices and dice, removing any seeds. Allow to cool completely.
- Preheat Oven and Prepare Pan: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm (9″) cake pan with baking or parchment paper.
- Puree Oranges: Place chopped oranges into a food processor. Pulse 4 times for 10 seconds each, scraping down sides in between, until the oranges reach a marmalade-like consistency with some rind bits still visible. It does not need to be completely smooth.
- Mix Batter: Add almond meal, eggs, baking powder, and sugar to the food processor with the pureed oranges. Blitz on high for 5 to 10 seconds until ingredients are well combined and form a smooth batter.
- Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 60 minutes or until the surface is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan. If the pan does not have a loose base, cover the surface with baking paper before turning it out to prevent sticking or tearing. Decorate as desired with fresh orange slices, rind strips, flower sprigs, or a dusting of powdered sugar. Slice and serve. Optionally, serve with Greek yogurt, crème fraîche, or vanilla ice cream.
Notes
- Use gluten-free baking powder for gluten-free versions.
- Orange sweetness varies; sugar can be reduced to 1/2 cup but may result in less sweetness.
- Almond meal is ground raw almonds; almond flour can be substituted but produces a lighter texture.
- Boiling oranges multiple times reduces bitterness but can be substituted by a single 40-minute boil without draining.
- Also works well baked as two 20cm (8″) cakes for about 50 minutes.
- A food processor is recommended for ease; alternatively a blender or manual mashing can be used.
- Exact nutrition values are based on 12 servings.
- Store cake in an airtight container for up to 5 days at room temperature or refrigerated in hot climates, or freeze for up to 3 months.
- Make ahead tip: boil and chop oranges a day before and store refrigerated.
