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Whole Orange Flourless Cake Recipe

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4 from 7 reviews

This Flourless Whole Orange Cake is a moist, dense, and flavorful dessert made entirely from whole oranges, almond meal, eggs, and natural sweeteners. The oranges are boiled multiple times to soften the rind and reduce bitterness, then pureed into the batter, creating a naturally sweet and zesty cake with a marmalade-like texture. Perfect for those avoiding flour or gluten, this cake offers a unique, fresh citrus flavor and a beautiful golden crust.

  • Author: Chef
  • Prep Time: 35 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

Whole Oranges

  • 2 medium oranges, fresh whole with rind on

Batter

  • 1 1/4 tsp baking powder
  • 6 large eggs, at room temperature
  • 1 1/4 cups white sugar
  • 2 3/4 cups almond meal (ground almonds)

Instructions

  1. Boil oranges: Place the whole oranges in a pot and cover with cold water. Bring to a boil over medium-high heat and boil for 10 minutes. Drain the water.
  2. Repeat boiling: Return the oranges to the pot, cover with fresh cold water, and boil again for 10 minutes. Drain and repeat this process once more, boiling the oranges three times total for 10 minutes each. Alternatively, you can boil them for 40 minutes continuously, monitoring the water level to keep the oranges submerged.
  3. Chop oranges: Rinse the boiled oranges and allow to cool slightly so you can handle them. Slice into 1cm (1/4 inch) thick slices, then dice, removing any seeds. Allow the chopped oranges to cool completely.
  4. Preheat oven and prepare pan: Preheat your oven to 160°C (320°F) or 140°C fan (284°F). Grease and line a 23cm (9 inch) cake pan with baking or parchment paper.
  5. Puree oranges: Place the cooled, chopped oranges in a food processor. Blitz in 4 bursts of 10 seconds each, scraping down the sides between each burst, until the texture resembles marmalade with a few bits of rind remaining. It doesn’t need to be perfectly smooth.
  6. Combine batter ingredients: To the orange puree in the food processor, add the almond meal, eggs, baking powder, and sugar. Blitz on high for 5 to 10 seconds until all ingredients are just combined into a batter.
  7. Bake the cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 60 minutes or until the surface is golden and a toothpick inserted into the center comes out clean.
  8. Cool the cake: Let the cake cool completely in the pan. If your pan is not loose-bottomed, cover the surface lightly with baking paper before turning out the cake to prevent it from sticking and tearing, as the cake is sticky.
  9. Serve and decorate: Decorate the cake as desired; suggestions include fresh orange slices, strips of orange rind, edible flowers, or a dusting of powdered sugar. Slice and serve.

Notes

  • Use medium-sized oranges to ensure the right balance of rind and pulp in the cake.
  • Eggs should be at room temperature to ensure better mixing and texture.
  • If unable to find almond meal, finely ground blanched almonds are a good substitute.
  • Boiling the oranges multiple times removes excess bitterness from the rind and softens them for pureeing.
  • Greasing and lining the cake pan prevents sticking and helps with easy removal.
  • Using a food processor allows for a smooth, even batter incorporating the whole orange.
  • Decorations are optional but add a beautiful presentation and enhance the citrus experience.

Find it online: https://cheftinaskitchen.com/whole-orange-flourless-cake-recipe/