Description

This Whole Orange Cake is a moist and flavorful flourless cake made with whole boiled oranges, almond meal, and eggs. Naturally sweetened and gluten-free, it delivers a bright citrusy taste with a dense, tender crumb that’s perfect for a healthy dessert or snack.

Ingredients

Main Ingredients

2 medium oranges, fresh whole with rind on
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

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Instructions

Boil Oranges: Place the 2 whole oranges, with rind on, into a pot and cover them with cold water. Bring to a boil and let them cook for 10 minutes. Drain the water and repeat the boiling process two more times to soften the oranges and reduce bitterness.
Prep and Blend Ingredients: Preheat your oven to 350°F (175°C). Chop the boiled oranges into small pieces and place them in a food processor. Add the baking powder, eggs, sugar, and almond meal. Blend everything until you achieve a smooth, combined batter.
Bake the Cake: Pour the batter into a prepared baking pan and bake in the preheated oven for 60 minutes. The cake should be set and golden on top when done.
Cool and Serve: Allow the cake to cool completely in the baking pan before slicing and serving to ensure the texture is firm and slices cleanly.

Notes

Ensure the oranges are boiled thoroughly to mellow out the rind’s bitterness.
You can substitute almond meal with ground hazelnuts or walnuts for a different nutty flavor.
For a moister texture, consider adding a tablespoon of olive oil or melted butter to the batter.
This cake is naturally gluten-free and flourless, ideal for those with gluten sensitivities.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.