Whole Orange Cake – Flourless Recipe

Introduction

This Whole Orange Cake is a moist, flavorful dessert made without any flour. Using whole oranges gives it a natural citrus sweetness and a tender crumb, perfect for those seeking a gluten-free treat.

Ingredients

• 2 medium oranges (seedless, preferably organic)
• 6 large eggs
• 1 cup granulated sugar
• 2 1/2 cups almond flour (finely ground almonds)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• powdered sugar for dusting (optional)

Instructions

1. Step 1: Place whole oranges in a pot of water and bring to a boil. Reduce heat and simmer for 1 hour. Drain and let them cool completely.
2. Step 2: Once cool, cut the oranges into chunks including the peel, and remove any seeds.
3. Step 3: Blend the orange chunks in a food processor or blender until smooth to create a purée.
4. Step 4: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
5. Step 5: In a large bowl, beat the eggs and granulated sugar together until light and fluffy, about 2 to 3 minutes.
6. Step 6: Gently fold the orange purée, almond flour, baking powder, and salt into the egg and sugar mixture until just combined.
7. Step 7: Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Step 9: Dust with powdered sugar before serving, if desired.

Tips & Variations

• Use organic oranges to avoid any bitterness from the peel and for safer whole orange baking.
• If you prefer a sweeter cake, add a little extra sugar or drizzle with honey before serving.
• For a different nutty flavor, try substituting almond flour with ground hazelnuts or walnuts.
• Ensure the almond flour is finely ground to achieve a smoother cake texture.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. For longer storage, freeze the cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw completely before serving and dust with powdered sugar again if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe relies on almond flour for its moist texture and gluten-free nature. Using regular flour will change the texture and may require adjustments in liquid ratios.

Do I have to simmer the whole oranges before blending?

Yes, simmering softens the oranges and reduces bitterness from the peel, making the purée smooth and flavorful.

Whole Orange Cake – Flourless Recipe

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★★★★★

4.9 from 51 reviews

This Whole Orange Cake is a moist, flavorful flourless cake made with whole boiled oranges, almond flour, eggs, and sugar. It offers a naturally gluten-free and rich citrus taste with a tender crumb, perfect for an elegant dessert or tea-time treat.

• Author: Tim
• Prep Time: 15 minutes (plus 1 hour simmering time)
• Cook Time: 50-60 minutes
• Total Time: 1 hour 15 minutes to 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 medium oranges (seedless, preferably organic)
• 6 large eggs
• 1 cup granulated sugar
• 2 1/2 cups almond flour (finely ground almonds)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• powdered sugar for dusting (optional)

Instructions

1. Prepare the Oranges: Place whole oranges in a pot of water, bring to a boil, then reduce heat and simmer for 1 hour. Drain and let them cool completely.
2. Cut and Deseed: Once cooled, cut the oranges into chunks with the peel on, and carefully remove any seeds.
3. Blend the Oranges: Blend the entire oranges in a food processor or blender until smooth to create an orange purée.
4. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line it to prevent sticking.
5. Mix the Batter: In a large mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy, about 2–3 minutes. Gently fold in the orange purée, almond flour, baking powder, and salt until fully combined.
6. Bake the Cake: Pour the batter into the prepared pan and bake for 50–60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
7. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Notes

• Using seedless organic oranges improves flavor and reduces bitterness.
• Simmering oranges whole softens the peel and reduces bitterness, essential for a balanced taste.
• This cake is naturally gluten-free due to the use of almond flour instead of wheat flour.
• Ensure the batter is well mixed but avoid overmixing to keep a tender texture.
• Use a springform pan for easier removal without damaging the cake’s shape.
• Let the cake cool fully to enhance flavor and texture before slicing.
• Optionally dust with powdered sugar for an attractive finish.

Keywords: orange cake, flourless cake, almond flour dessert, gluten free cake, citrus cake, healthy dessert