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If you’re searching for a dessert that bursts with vibrant citrus flavor without any fuss or gluten, this Whole Orange Cake (Flourless) Recipe is an absolute game changer. It takes just a handful of simple ingredients and transforms them into a moist, tender, and naturally sweet cake that celebrates the whole orange — skin, pulp, and all. The almond meal gives it a rich, nutty foundation while the oranges infuse the cake with bright, aromatic freshness. It’s the kind of dessert you’ll want to make again and again, whether for family gatherings, holiday celebrations, or just because you deserve something truly special and wholesome.
Ingredients You’ll Need
Every ingredient in this cake plays an essential role, keeping the flavors balanced and the texture just right. These straightforward staples come together beautifully to create a rustic, delicious cake without any flour involved.
- Fresh whole oranges (2 medium): Using the entire orange with rind intact adds wonderful depth, natural sweetness, and moisture to the cake.
- Baking powder (1 1/4 tsp): Provides lift and lightness, helping the cake achieve the perfect crumb without flour.
- Large eggs (6, room temperature): These bind the ingredients and contribute to the cake’s airy, tender texture.
- White sugar (1 1/4 cups): Balances the citrus tang with just the right amount of sweetness, creating a harmonious flavor profile.
- Almond meal / ground almonds (2 3/4 cups): Acts as the flour substitute, adding richness, a subtle nuttiness, and a naturally gluten-free base.
How to Make Whole Orange Cake (Flourless) Recipe
Step 1: Prepare and Blend the Oranges
The secret to this cake’s incredible flavor starts right here. Begin by washing your oranges thoroughly. Since the rind remains on, make sure they’re clean of any wax or residue. Cut the oranges into quarters, removing any seeds you find. Place the orange pieces into a food processor or blender and pulse until you get a smooth, slightly pulpy mixture. This puree will infuse your cake with the bright, fragrant essence of the whole fruit, making each bite uniquely vibrant.
Step 2: Whisk the Eggs and Sugar
In a large mixing bowl, whisk the six large room temperature eggs along with the white sugar. Take your time here — whisk until the mixture becomes pale, frothy, and noticeably thicker. This step incorporates air that will help give your Whole Orange Cake (Flourless) Recipe a beautifully light texture, despite its dense almond base.
Step 3: Combine Wet and Dry Ingredients
Gently fold the orange puree into your egg and sugar mixture, stirring carefully to keep as much air as possible. Then add the almond meal and baking powder, folding them in with patience and care. The batter will be thick and somewhat wet; that’s exactly what you’re aiming for. The almond meal creates that rich texture the cake is famous for, while the baking powder ensures it rises just enough to be soft and tender without collapsing.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Grease a round cake pan or line it with parchment paper for easy removal. Pour the batter into the pan, smoothing it into an even layer. Pop it into the oven and bake for around 90 minutes. Keep an eye towards the end: the cake should be set with a slight jiggle in the center and a beautifully golden crust on top. Allow it to cool completely before turning it out — patience here will reward you with perfect slices.
How to Serve Whole Orange Cake (Flourless) Recipe
Garnishes
Simple yet stunning garnishes elevate this cake effortlessly. Dust a light layer of powdered sugar across the top for a delicate, snowy look. For a fresh touch, a few slices of thinly cut candied orange peel or a sprinkle of toasted almond slivers perfectly complement the cake’s natural flavors without overpowering them.
Side Dishes
This cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream, which adds creamy sweetness that balances the citrus tang. A side of macerated berries or a spoonful of berry compote also brings a lovely tart contrast and makes for a visually appealing plate.
Creative Ways to Present
For gatherings, serve this cake as a stunning centerpiece by layering it on a decorative stand with fresh orange segments and almond slivers around. Cut into small squares for a charming bite-size treat at tea parties. Alternatively, slice and toast lightly to create mini dessert toasts topped with mascarpone and orange zest for a twist on presentation.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or keep it in an airtight container. Stored in the refrigerator, it will maintain its freshness for up to 4 days without drying out, allowing you to enjoy that sweet citrus goodness a little longer each time.
Freezing
This Whole Orange Cake (Flourless) Recipe freezes wonderfully. Slice it into individual portions and wrap each piece well in plastic wrap and aluminum foil, or use freezer-safe containers. When stored properly, frozen cake retains its flavor and texture for up to 3 months, making it perfect for preparing ahead.
Reheating
To bring back the just-baked charm, warm slices gently in a microwave for about 15-20 seconds or in a low oven wrapped in foil for 10 minutes. This softens the cake and revives the aroma of oranges and almonds, making it taste freshly made again.
FAQs
Can I use different types of oranges for this recipe?
Absolutely! Both navel and blood oranges work beautifully. Each variety contributes a slightly different sweetness and color, making the cake your own personal creation every time.
Is this cake completely gluten-free?
Yes! Since it uses almond meal instead of flour and only natural ingredients, this Whole Orange Cake (Flourless) Recipe is naturally gluten-free, perfect for those avoiding gluten.
Can I substitute almond meal with another nut flour?
You can try using other ground nuts like hazelnuts or cashews, but be aware the flavor profile and texture may shift slightly. Almond meal has the perfect balance of flavor and density for this cake.
What is the best way to remove seeds from the oranges before blending?
Cut the oranges into quarters and carefully pick out any visible seeds before blending. Some seeds may slip through but small amounts won’t affect the cake’s texture or taste drastically.
Can I make this recipe vegan?
Changing this recipe to fully vegan is challenging due to the eggs, which act as both binder and leavening here. However, if you’d like to experiment, consider egg replacers designed for baking and note it might alter texture.
Final Thoughts
This Whole Orange Cake (Flourless) Recipe is a heartfelt favorite that never fails to impress with its simplicity, moistness, and bright citrus flavor. It’s an inviting cake that’s easy enough for everyday baking yet special enough for celebrations. Give it a try and watch how quickly it becomes one of your go-to desserts, guaranteed to charm everyone at your table with its joyful essence of whole oranges and almond goodness.
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Print
Whole Orange Cake (Flourless) Recipe
- Prep Time: 5 minutes
- Cook Time: 90 minutes
- Total Time: 95 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 cake made by blending whole oranges with almond meal and eggs. Naturally gluten-free and bursting with citrus aroma, it’s perfect for those seeking a dense, rich dessert without traditional flour.
Ingredients
Fruit
- 2 medium oranges, fresh whole with rind on – any type
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
- Prepare the oranges: Begin by washing the oranges thoroughly. Cut each orange into quarters, removing any seeds. Place the orange quarters into a food processor or blender and pulse until you get a smooth puree with rind included.
- Mix wet ingredients: In a large mixing bowl, whisk the eggs with the white sugar until pale and frothy. This increases the cake’s lightness despite the dense almond base.
- Combine dry ingredients: Add the almond meal and baking powder to the egg and sugar mixture. Stir gently to integrate without deflating the mixture too much.
- Add orange puree: Pour the orange puree into the batter and gently fold everything together until evenly combined.
- Prepare baking pan: Grease a 9-inch springform pan or line it with parchment paper to prevent sticking.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake in a preheated oven at 325°F (160°C) for about 90 minutes, or until a skewer inserted into the center comes out clean and the top is golden and slightly caramelized.
- Cool and serve: Allow the cake to cool completely in the pan before removing the springform ring. Slice into 12 to 16 pieces. Serve as is or with a dusting of powdered sugar or a dollop of whipped cream if desired.
Notes
- Note 1: Using whole oranges, including the rind, gives the cake a unique texture and a pronounced citrus flavor. Make sure to select unwaxed oranges or scrub well.
- Note 2: Room temperature eggs whip better and help incorporate more air into the batter.
- Note 3: Almond meal can be substituted with ground blanched almonds for a less coarse texture.
- This cake is naturally gluten-free and flourless, which suits those sensitive to gluten.
