Why You’ll Love This Recipe

I love this cake because it’s easy, wholesome, and wonderfully aromatic. Boiling the oranges softens their bitterness, leaving behind a sweet, citrusy intensity that makes every bite vibrant. The almond meal keeps it incredibly moist and gives it a lovely, tender crumb. It’s the perfect cake to make when I want something simple yet impressive — whether for a special occasion, afternoon tea, or even breakfast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 medium oranges, fresh whole with rind on (600g total weight, about 300g each)
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)

Directions

I start by boiling the oranges to remove the bitterness from the rind. I place them in a pot, cover with cold water, and bring to a boil over medium-high heat. I boil them for 10 minutes, drain, and then repeat the process twice more — boiling for a total of three 10-minute sessions. Alternatively, I can boil them once for about 40 minutes, keeping an eye on the water level. Once done, I rinse the oranges and let them cool slightly.

When they’re cool enough to handle, I slice them into 1cm pieces, remove any seeds, and dice them. I let them cool completely before using.

Next, I preheat the oven to 160°C (140°C fan-forced) and grease and line a 23cm (9-inch) cake pan with baking paper.

In a food processor, I add the chopped oranges and blitz them in 10-second bursts until they’re puréed to a marmalade-like consistency with a few small bits of rind remaining. I add the almond meal, eggs, baking powder, and sugar, then blitz everything together for about 5–10 seconds until well combined.

I pour the batter into the prepared cake pan and bake for about 60 minutes, until the surface is golden and a skewer inserted in the center comes out clean. I let the cake cool completely in the pan before removing it. If I’m not using a loose-base pan, I cover the surface with baking paper to help flip it out without sticking.

When it’s ready, I decorate the top with slices of fresh orange, strips of zest, or a dusting of icing sugar. It’s also lovely served just as it is.

Servings and Timing

This recipe makes one 23cm (9-inch) cake, about 4cm high, or two 20cm (8-inch) cakes, about 3cm high. It serves 12–16 people and takes about 30 minutes to prepare plus 1 hour and 30 minutes to cook, with additional time for cooling. It’s a beautiful make-ahead dessert that stays moist for days.

Variations

Sometimes I drizzle a simple orange glaze over the top made with icing sugar and orange juice. For a richer version, I serve it with a dollop of Greek yogurt, mascarpone, or whipped cream. I’ve also added a handful of dark chocolate chips or a pinch of cardamom for a unique twist. If I want to make it extra festive, I decorate it with candied orange slices.

Storage/Reheating

I keep the cake in an airtight container at room temperature for up to 5 days — it stays perfectly moist. If it’s warm where I am, I refrigerate it instead. It also freezes beautifully; I wrap slices tightly and freeze them for up to 3 months. To serve, I simply thaw at room temperature or warm slightly in the microwave.

FAQs

Why do I need to boil the oranges three times?

Boiling removes the bitterness from the peel and pith, giving the cake a smooth, sweet orange flavor.

Can I use almond flour instead of almond meal?

Yes, almond flour works too — it makes the cake slightly lighter in texture.

Do I have to use fresh oranges?

Yes, fresh oranges are best. Avoid using bottled juice or zest alone, as they won’t give the same depth of flavor.

Can I make this cake with lemons?

I’ve tried it, but lemons make the cake too bitter because they have more pith. Stick with oranges for the best result.

Can I reduce the sugar?

Yes, I can reduce it to about 1 cup, though I find 1¼ cups gives the perfect balance of sweetness and citrus.

Can I use a blender instead of a food processor?

Yes, though it can be harder to scrape out the batter. I sometimes blitz the oranges first, then mix the rest in a bowl.

Can I make it ahead of time?

Definitely. The flavor improves after a day or two, and it stays moist for several days.

How do I know when it’s done baking?

The top should be golden, and a skewer inserted into the center should come out clean.

What’s the best way to serve it?

I love it plain, or slightly warm with a spoonful of yogurt, crème fraîche, or a scoop of vanilla ice cream.

Can I make cupcakes instead of a whole cake?

Yes, I pour the batter into muffin tins and bake for about 25–30 minutes until set.

Conclusion

This Whole Orange Cake is one of my favorite naturally gluten-free cakes because it’s vibrant, moist, and full of flavor. I love how the boiled oranges give it a deep citrus aroma that fills the kitchen as it bakes. Whether served plain, dusted with sugar, or topped with cream, it’s a bright, beautiful dessert that always impresses and never dries out.