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
Scale
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
