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Whole Orange Flourless Cake Recipe

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3.9 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This Flourless Whole Orange Cake is a moist, aromatic dessert made by boiling whole oranges and blending them with almond meal, eggs, and sugar. The result is a tender, naturally sweet cake with a subtle citrus flavor and a delicate texture, perfect for those avoiding gluten or flour.

Ingredients

Whole Orange Cake Ingredients

  • 2 medium oranges, fresh whole with rind on (any variety)
  • 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. Boil oranges: Place the whole oranges in a pot and cover them with cold water. Bring the water to a boil over medium-high heat and boil the oranges for 10 minutes. Drain the water.
  2. Repeat boiling: Return the oranges to the pot, cover again with cold water and boil for another 10 minutes. Drain and repeat this boiling process one more time, so the oranges are boiled a total of three times for 10 minutes each. Alternatively, boil continuously for 40 minutes without draining, monitoring the water level.
  3. Prepare oranges: Rinse the boiled oranges with cold water and allow them to cool enough to handle. Slice them into 1cm (1/4 inch) thick slices and dice, removing any seeds. Let the diced oranges cool completely.
  4. Preheat oven and prepare pan: Preheat your oven to 160°C (320°F) conventional or 140°C fan. Grease and line a 23cm (9 inch) cake pan with baking or parchment paper.
  5. Puree oranges: Place the diced oranges in a food processor and blitz on high power for four 10-second bursts. Scrape down the sides between bursts. Blend until the mixture resembles marmalade with a few small bits of rind visible but not completely smooth.
  6. Mix batter: To the orange puree, add the almond meal, eggs, baking powder, and sugar. Blitz on high for 5 to 10 seconds until all ingredients are just combined into a smooth batter.
  7. Bake: Pour the batter into the prepared cake pan and bake for 60 minutes. The surface should turn golden and a toothpick inserted into the center should come out clean.
  8. Cool: Allow the cake to cool fully in the cake pan. To help remove the cake easily, cover the surface with baking paper to prevent sticking, especially if the pan does not have a loose base.
  9. Serve: Decorate as desired with fresh orange slices, orange rind strips, sprigs of edible flowers, or a dusting of icing sugar. Cut into slices and serve.

Notes

  • Use medium-sized oranges for best results and consistent texture.
  • Using room temperature eggs helps blend the batter smoothly.
  • Almond meal can be store-bought or homemade by finely grinding blanched almonds.
  • The triple boiling of oranges reduces bitterness and softens the rind to make it edible in the cake.
  • Line the cake pan well to prevent sticking, as this cake is sticky due to its natural fruit sugars and lack of flour.
  • You can use a food processor or a high-power blender to puree the oranges and mix the batter.
  • This cake is gluten-free and flourless, making it suitable for those with gluten intolerance.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

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