Whole Orange Cake
A delightful flourless dessert that showcases the vibrant flavor of oranges, perfect for those with dietary restrictions.
Ingredients
Main Ingredients
- 2 medium oranges, fresh whole with rind on – any type Use fresh oranges for the best flavor.
- 1 1/4 tsp baking powder
- 6 large eggs, at room temperature
- 1 1/4 cups white sugar Feel free to adjust the sugar based on your sweetness preference.
- 2 3/4 cups almond meal / ground almonds
Instructions
Preparation
- Place the whole oranges in a pot and cover them with water.
- Bring them to a boil and let them simmer for about 1 hour until soft.
- After boiling, let the oranges cool slightly, then cut them into quarters and remove any seeds.
Making the Batter
- In a blender, add the boiled oranges (skin and all), eggs, and sugar. Blend until smooth.
- Then, add the baking powder and almond meal, and blend again until combined.
- Pour the batter into a greased cake pan and smooth the top.
Baking
- Bake in a preheated oven at 350°F (175°C) for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
Serving
- Once baked, let the cake cool in the pan for a few minutes before transferring it to a wire rack.
- Serve it as is, or dust it with powdered sugar for a touch of sweetness. It pairs well with whipped cream or vanilla ice cream.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To thaw, leave at room temperature for a few hours. You can add a splash of vanilla extract for an enhanced flavor and consider variations like adding chopped nuts or chocolate chips.