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Whole Orange Cake – Flourless

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This Whole Orange Cake is a moist, fragrant, and naturally gluten-free dessert made with whole oranges and almond meal. It’s bursting with bright citrus flavor, perfectly sweet, and has a tender, nutty crumb that makes it both simple and elegant.

Ingredients

2 medium oranges (about 600 g total, 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)

Instructions

  1. Place whole oranges in a pot, cover with cold water, and bring to a boil. Boil for 10 minutes, then drain and repeat twice more (three times total). Alternatively, boil once for 40 minutes. Rinse and cool slightly.
  2. Slice oranges into 1 cm pieces, remove any seeds, and dice. Allow to cool completely.
  3. Preheat oven to 160°C (140°C fan-forced). Grease and line a 23 cm (9-inch) round cake pan with baking paper.
  4. Place the chopped oranges in a food processor and blitz in 10-second bursts until puréed with small bits of rind remaining.
  5. Add almond meal, eggs, baking powder, and sugar to the processor. Blend for 5–10 seconds until smooth and well combined.
  6. Pour batter into prepared pan and bake for 60 minutes, or until golden and a skewer inserted into the center comes out clean.
  7. Cool completely in the pan before removing. Dust with icing sugar or top with fresh orange slices to serve.

Notes

Boiling the oranges removes bitterness from the rind and pith, giving a sweet, aromatic flavor.

Add an orange glaze made from icing sugar and orange juice for a glossy finish.

Fold in dark chocolate chips or a pinch of cardamom for a twist.

Serve with yogurt, mascarpone, or whipped cream for extra richness.

Store at room temperature for up to 5 days or freeze slices for up to 3 months.

Nutrition

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