Whole Orange Cake – Delicious Flourless Citrus Dessert

This Whole Orange Cake is a stunning flourless dessert made with entire oranges — peel, pulp, and all — resulting in a moist, fragrant, deeply citrusy cake that’s naturally gluten-free. The flavor is bright and sunny, with a dense, almost pudding-like texture that melts in your mouth.

Originating from Mediterranean and Middle Eastern traditions, this cake uses cooked whole oranges blended into a smooth puree, which is then folded into almond meal and eggs. The result is a dessert that tastes like sunshine in every bite — perfect with a cup of tea, a dusting of powdered sugar, or even a dollop of yogurt or whipped cream.

Ingredients Overview

Whole Oranges

• The star of the recipe — use 2 medium seedless oranges, ideally organic since the peel is used.

• Simmered until soft, then blended whole (yes, peel included!) for maximum citrus flavor.

• Navel, Valencia, or Cara Cara oranges work well.

• Avoid bitter varieties like Seville unless balanced with extra sugar.

Almond Meal or Almond Flour

• Creates a tender, moist, gluten-free crumb.

• Almond meal (coarser) adds a rustic texture, while blanched almond flour gives a finer, lighter result.

• Packed with healthy fats and protein.

Eggs

• Provide structure and richness — no additional leavening needed.

• Use room temperature eggs for better volume and texture.

Sugar

• Regular granulated sugar adds sweetness to balance the citrus tang.

• Can be substituted with coconut sugar or monk fruit for a refined sugar-free version.

Baking Powder

• Just a little helps the cake lift and prevents it from being too dense.

• Make sure it’s gluten-free if needed.

Optional Add-Ins

• Orange zest for extra citrus punch

• Ground cinnamon or cardamom for warmth

• Vanilla extract for depth

• Dark chocolate chips or chopped pistachios for a twist

Step-by-Step Instructions

1. Cook the Oranges

• Wash 2 medium oranges thoroughly.

• Place them (whole) in a pot, cover with water, and bring to a boil.

• Simmer for 45–60 minutes, until soft.

• Drain and cool completely.

• Cut in half, remove any seeds if present, and blend the entire oranges (peel and all) into a smooth puree using a food processor or blender.

2. Preheat and Prepare Pan

• Preheat oven to 350°F (175°C).

• Grease and line a 9-inch springform pan with parchment paper.

3. Mix the Batter

In a large bowl, whisk together:

• 6 large eggs

• 1 cup granulated sugar

Beat until pale and frothy.

Then fold in:

• 2¼ cups almond meal or almond flour

• 1½ tsp baking powder

• Orange puree

• Optional: 1 tsp vanilla, ½ tsp cinnamon or cardamom

Mix until fully combined — the batter will be thick and glossy.

4. Bake

• Pour batter into the prepared pan and smooth the top.

• Bake for 50–60 minutes, or until the top is golden and a toothpick inserted comes out mostly clean.

• If the top browns too quickly, tent with foil halfway through baking.

5. Cool & Serve

• Let the cake cool in the pan for 10–15 minutes.

• Run a knife around the edge and release the springform.

• Cool completely before slicing.

• Serve dusted with powdered sugar, fresh orange zest, or a side of Greek yogurt, crème fraîche, or whipped cream.

Tips, Variations & Substitutions

Tips for Success

• Use seedless oranges and don’t skip the boiling step — it removes bitterness from the peel.

• Blend until smooth for best texture in the final cake.

• Let the cake cool fully for clean slicing and optimal flavor.

Variations

• Chocolate Orange Cake: Fold in ½ cup dark chocolate chips or drizzle with melted chocolate.

• Spiced version: Add ½ tsp cinnamon and ¼ tsp ground cloves.

• Nutty twist: Top with sliced almonds or chopped pistachios before baking.

Substitutions

• Almond flour: Substitute with hazelnut flour or a mix of ground nuts.

• Sugar: Use coconut sugar or a sugar substitute for lower glycemic impact.

• Egg-free version: Difficult to replicate texture without eggs, but flax eggs or commercial egg replacers can work in small test batches.

Serving Ideas & Occasions

Perfect for:

• Afternoon tea or coffee

• Holiday desserts — especially around Passover or Easter

• Brunch tables and elegant gatherings

• Naturally gluten-free treats for parties or potlucks

Serve with:

• A dollop of whipped cream or mascarpone

• Fresh berries or thin orange slices

• Warm honey drizzle or orange glaze

Nutritional & Health Notes

This cake is:

• Naturally gluten-free and dairy-free

• Rich in fiber, vitamin C, and healthy fats

• Made with whole fruit and no flour, making it a clean indulgence

Estimated per slice (1 of 10):

• Calories: ~290

• Protein: 7g

• Carbs: 28g

• Fat: 17g

• Fiber: 3g

• Sugar: 22g

To lighten:

• Use less sugar or substitute with monk fruit

• Serve with yogurt instead of whipped cream

FAQs

Q1: Can I use clementines or mandarins instead?

Yes — use the same total weight (about 12–14 oz). Clementines are sweeter and less bitter, so reduce the sugar slightly.

Q2: Can I make this ahead?

Absolutely — the flavor improves after a day. Store covered at room temp for up to 3 days or refrigerate for 5–6.

Q3: Can I freeze this cake?

Yes — freeze whole or in slices. Wrap well in plastic and foil. Thaw at room temperature.

Q4: What if my oranges have seeds?

Just remove them after boiling and before blending. A few won’t ruin the texture but remove as many as possible.

Q5: Why boil the oranges?

Boiling softens them and reduces the bitterness of the peel while intensifying their flavor — it’s key to the recipe’s success.

Q6: Can I make it nut-free?

Almond meal is central to this cake’s structure. For a nut-free version, try a citrus polenta cake instead.

Q7: Can I make it in a loaf pan?

Yes — bake in a greased 9×5 loaf pan for 55–65 minutes. Check doneness with a toothpick.

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