Whole Orange Cake (Flourless) Recipe
If you’re searching for a dessert that’s not only stunning to look at, but also bursting with flavor, look no further than this Whole Orange Cake (Flourless). Each bite of this Mediterranean-inspired treat is moist, fragrant, and naturally gluten-free, thanks to the ingenious use of whole oranges and almond flour. The cake is delightfully simple, yet feels special enough to serve at any celebration. It’s a true showstopper with its vibrant citrus notes, tender crumb, and beautiful golden hue, making it a personal favorite for both gatherings and cozy afternoons at home.
Ingredients You’ll Need
What makes this Whole Orange Cake (Flourless) so memorable is how a handful of wholesome ingredients come together to create something magical. Every element here brings its own unique character, from the juicy oranges that perfume the cake to the almond flour that creates a delicate, gluten-free crumb.
- Oranges (2 medium, seedless, washed): Use the whole fruit (peel and all!) for an aromatic, slightly bitter complexity and vivid color.
- Eggs (6 large): These provide structure and richness, making the cake moist and fluffy.
- Granulated sugar (1 cup): Just the right amount of sweetness to balance the natural tartness of the oranges.
- Almond flour (2 1/2 cups, finely ground): Gives the cake its signature moist texture and nutty flavor, while keeping it gluten-free.
- Baking powder (1 teaspoon): Ensures the cake rises beautifully for a light, airy crumb.
- Salt (1/2 teaspoon): A pinch enhances all the other flavors and balances the sweetness.
- Powdered sugar (for dusting, optional): Adds a touch of elegance and a hint of extra sweetness on top.
- Orange zest curls or slivered almonds (for garnish, optional): These make your cake look as gorgeous as it tastes.
How to Make Whole Orange Cake (Flourless)
Step 1: Simmer the Oranges
Place your whole, washed oranges in a pot and cover them with water. Bring the water up to a boil, then reduce to a gentle simmer. Let the oranges bubble away for about an hour—they’ll become incredibly soft, and their bitterness will mellow. This step infuses the entire cake with a deep, complex orange flavor you just can’t get from juice or zest alone.
Step 2: Puree the Oranges
Once the oranges are soft and cool enough to handle, cut them into chunks and check for any sneaky seeds. Toss everything—peel and all—into a blender or food processor and blend until you have a silky-smooth puree. Don’t skip this step; a super-smooth orange puree is key for the cake’s luxurious texture.
Step 3: Prepare the Pan and Oven
Preheat your oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. This ensures your Whole Orange Cake (Flourless) pops out easily and stays picture-perfect.
Step 4: Beat Eggs and Sugar
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale, thick, and a little frothy. This step introduces air, helping the cake rise and stay light despite the dense almond flour.
Step 5: Combine Wet and Dry Ingredients
Stir the cooled orange puree into your egg-sugar mixture, making sure it’s fully incorporated. Add the almond flour, baking powder, and salt, then gently fold everything together until you have a smooth, even batter. Take care not to overmix; just blend until combined.
Step 6: Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean and the top turns a gorgeous golden color. Your kitchen will be filled with the most irresistible citrus aroma you can imagine.
Step 7: Cool and Garnish
Let the cake cool in the pan before gently releasing it. Once it’s completely cool, dust with powdered sugar and sprinkle over orange zest curls or slivered almonds for a festive flourish. Your Whole Orange Cake (Flourless) is now ready to dazzle!
How to Serve Whole Orange Cake (Flourless)
Garnishes
For a simple yet stunning finish, dust the cooled cake with powdered sugar. If you want to take it up a notch, scatter some orange zest curls or slivered almonds on top. These little touches not only make the cake look bakery-worthy, but also add a pop of color and extra texture that’s delightful with every bite.
Side Dishes
This cake is wonderful on its own, but if you’re looking to create a complete dessert plate, try serving it alongside a dollop of whipped coconut cream, a scoop of vanilla ice cream, or a handful of fresh berries. Each of these sides complements the vibrant citrus flavor and nutty undertones of the Whole Orange Cake (Flourless).
Creative Ways to Present
Try slicing the cake into wedges and plating each slice with a drizzle of orange syrup or a spoonful of Greek yogurt. For a party, cut the cake into small squares, top each with a tiny candied orange slice, and serve as elegant finger food. You can even layer slices with mascarpone cream for a show-stopping parfait.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Whole Orange Cake (Flourless), simply cover it tightly and keep it at room temperature for up to two days. The flavors actually deepen and improve as it sits, making it perfect for make-ahead entertaining or sneaky midnight snacks.
Freezing
This cake freezes beautifully! After it has cooled completely, wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature when you’re ready for another slice of sunshine.
Reheating
While this cake is lovely at room temperature, you can gently warm individual slices in the microwave for 10-15 seconds if you’d like. This brings out the almond aroma and gives the cake a just-baked feel—especially wonderful on chilly days.
FAQs
Can I use another type Dessert
Almond flour is crucial for achieving the moist, dense crumb and subtle nutty flavor that makes this cake unique. While other nut flours (like hazelnut) could work, traditional wheat flours won’t give you the same result or keep the cake gluten-free.
Do I really use the whole orange, peel and all?
Yes! Simmering the oranges softens both the peel and the pith, removing bitterness and making them perfectly edible. The peel adds a lovely, deep citrus flavor that sets this Whole Orange Cake (Flourless) apart from any other orange dessert.
What’s the best way to blend the oranges?
A high-powered blender or food processor is ideal for creating a smooth orange puree. If you don’t have either, chop the oranges as finely as possible and mash them well for a rustic texture, but aim for the puree to be as smooth as possible for the best cake texture.
Can I make this cake in advance?
Absolutely! In fact, the flavors of Whole Orange Cake (Flourless) improve if you let it rest overnight. Just store it covered at room temperature or in the refrigerator and bring to room temperature before serving for the best taste and texture.
Is this cake suitable for people with gluten or dairy allergies?
This recipe is naturally gluten-free and dairy-free, thanks to almond flour and the absence of butter or milk. Just double-check your baking powder is gluten-free if needed, and you’re good to go!
Final Thoughts
If you love bright, zesty desserts with a touch of rustic charm, I can’t recommend this Whole Orange Cake (Flourless) enough. It’s easy, impressive, and always a crowd-pleaser. Give it a try—you might just find it becomes a new favorite in your baking repertoire!
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Whole Orange Cake (Flourless) Recipe
- Total Time: 2 hours 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Whole Orange Cake is a moist, flavorful, and flourless Mediterranean dessert made with whole boiled oranges, almond flour, and eggs. Naturally gluten-free and dairy-free, this cake combines the bright, zesty notes of orange with a tender crumb, perfect for a nutritious and delicious treat.
Ingredients
Fruits
- 2 medium oranges (seedless, washed)
Wet Ingredients
- 6 large eggs
Dry Ingredients
- 1 cup granulated sugar
- 2 1/2 cups almond flour (finely ground almonds)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Optional Garnishes
- Powdered sugar for dusting
- Orange zest curls or slivered almonds for garnish
Instructions
- Boil Oranges: Place the whole oranges in a pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 1 hour until the oranges are very soft.
- Prepare Orange Puree: Drain the oranges and let them cool slightly. Cut into chunks, remove any seeds, and blend the whole orange pieces, including the peel, into a smooth puree.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper for easy removal.
- Mix Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy, which adds air for a better texture.
- Combine Ingredients: Add the orange puree to the egg mixture and mix until evenly combined. Then stir in the almond flour, baking powder, and salt to form a smooth batter.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean and the cake top is golden brown.
- Cool and Garnish: Allow the cake to cool in the pan before carefully removing the springform sides. Dust with powdered sugar and decorate with orange zest curls or slivered almonds if desired.
- Serve: Slice into 10 portions and serve. The cake tastes even better the next day as the flavors develop.
Notes
- This cake is best enjoyed after resting overnight as the flavors deepen.
- Store the cake covered at room temperature for up to 2 days, or refrigerate for extended freshness.
- You can replace part of the granulated sugar with honey or maple syrup for a richer, more complex sweetness.
- The cake is naturally gluten-free and dairy-free, making it suitable for various dietary needs.
- Prep Time: 1 hour 15 minutes (includes 1 hour boiling time plus 15 minutes active prep)
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approximately 1/10th of cake)
- Calories: 290
- Sugar: 23 g
- Sodium: 130 mg
- Fat: 16 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 105 mg
