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
Scale
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.
