We were having a friend over (outside) during lockdown (you’re permitted to responsibly socialize with one single (meaning they are single) friend, outside) and I needed a relatively quick dessert. This recipe came across my Insta feed and I was immediately taken with it. You use two whole oranges, skin, pith and all! Sounds intriguing, doesn’t it? You boil the oranges for 10 minutes three times, each time discarding the water to rinse away the bitterness. There is a lot of sugar but I didn’t reduce it like I normally do because I was concerned about the bitterness and it was fine. In fact, it was more than just fine, it was great! Not too sweet, I’d definitely make it again, in fact, I’ve made it three times! And because it is made with almond flour, you put the whole thing together in a food processor! It is super moist, orangy and delicious. And you needn’t make a syrup, like other orange cakes, because it is plenty moist from the two boiled oranges.
Gluten-Free Whole Orange Cake
For the original recipe, please click here.
Makes one 23 cm (9 inch) round cake
Ingredients:
- 2 medium oranges, fresh whole with the rind on about 300 g each
- 6 g baking powder
- 6 large eggs, room temp
- 250 g white sugar
- 250 g almond flour
Directions:
- Preheat the oven to 350° F Convection. Prepare a 23 cm (9 inch) springform pan by lining the bottom with parchment and spraying the insides with non-stick spray.
- If you are not using organic oranges, scrub the exterior with hot water and a little soap and rinse well.
- Boil the whole oranges 3 times for 10 minutes, each time, changing out the water.
- Chop the oranges up into eighths and blitz until smooth with the Nutribullet (I was able to get the two oranges into my large Nutribullet container).
- Transfer to a large food processor and add the remaining ingredients, processing until fully incorporated and smooth.
- Pour the batter into the prepared pan and place on a cookie sheet into the preheated oven and set the timer for 60 minutes.
- Allow it to cool in the pan, then carefully remove and plate.
Notes:
- I blitzed the boiled oranges in my Nutribullet and transferred them to my large food processor to complete the cake. The Nutribullet makes a very smooth paste.
- I used a 23 cm (9 inch) springform pan, lined with parchment.
- My oven baked it a bit quickly so check at 50 and 55 minutes for doneness with the wooden toothpick test. It won’t dry out like an ordinary cake so a little overbaking won’t kill it.
- The cake stands on its own, no need for any garnish or cream but the author suggests serving it with a little Greek yogurt, I didn’t feel it needed it at all.
- To make it extra special, you can pour a Belgian dark chocolate ganache over it. 100 mL Table Cream, 100 g Belgian dark chocolate chips, 45 mL white corn syrup. Heat cream to almost boiling, pour over chocolate chips, let stand a few minutes, stir until melted and stir in the corn syrup. Cool to thicken, pour over cake.
OMG. I’m so making this!!
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I have seen this recipe before, but haven’t tried it yet. Intriguing!
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I’ve made it five times already, it’s always a big hit. Tonight, we are taking it to a friend’s house but this time I will put a Belgian dark chocolate ganache on it.
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This is almost similar to Tarta de Santiago, so I am sure even it looks simple this will be real good
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Oranges have such great flavor! And this is an interesting cake — looks awfully good, and bonus that it doesn’t contain gluten. Looks nice and rich, another bonus. 🙂 Thanks!
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This is right up my alley. I make whole-orange muffins, and I don’t boil the orange at all! I don’t find it too bitter. But maybe in cake, you do need somethng more refined. This cake looks marvelous!
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I’ve seen recipes like this before but have never made the cake. Do you think that you could successfully make this recipe just using a food processor?
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Hi Karen, thank you for your comment. Yes I do, you may need to blitz the oranges for a while to get the chunks out but it can be done. The author even suggests a blender but thinks it may be too difficult to scoop the batter out at the end. Personally, I wouldn’t use a traditional blender because I think the batter is too thick but the food processor certainly can do it.
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Thank you Eva, I really appreciate you input.
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I bet the flavor is divine! And it looks nice and dense—the perfect way to end a meal!!
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