Whole Orange Cake – Flourless Recipe

If there was ever a cake to sweep you off your feet with pure citrus joy, this is it! The Whole Orange Cake captures the fragrance of sun-ripened oranges — rind and all — and bakes it into a moist, addictive dessert that’s naturally gluten free and unbelievably vibrant in color and taste.

this Recipe

Ingredients You’ll Need

One of the magical things about a Whole Orange Cake is how a handful of everyday ingredients come together for a dessert that feels truly special. Each ingredient serves a mission — whether for flavor, structure, or that glorious golden hue you’ll love slicing into!

• Whole oranges (with rind): The star, lending a punchy, natural orange flavor and those signature sunset tones; don’t peel, just wash well!
• Almond meal (or ground almonds): Provides that iconic moist, soft crumb and keeps the cake gluten free, while adding gentle nuttiness.
• Eggs: Give the cake structure and richness — use large, room temperature eggs for the best result.
• White sugar: Balances the intensity of the citrus and keeps things perfectly sweet without overpowering.
• Baking powder: Lends the rise that makes this cake tall and beautiful; double-check if you’re gluten free.

Variations

The best part? This recipe is wonderfully forgiving and easy to customize! Whether you’re adapting for dietary needs or just feeling creative, the Whole Orange Cake welcomes your spin.

• Swap Sugar Amount: Cut the sugar for a less-sweet breakfast-style cake, or try a sweetener of your choice to suit your diet.
• Almond Flour Option: Use almond flour for a lighter, more delicate crumb; it bakes up beautifully either way.
• Spiced Up: Add a pinch of ground cardamom or cinnamon for cozy warmth — so good for holiday season gatherings.
• Nut-Free Version: While almond meal is traditional, some have success with sunflower seed meal for a nut allergy-friendly twist.

How to Make Whole Orange Cake

Step 1: Boil the Oranges

Pop your whole, unpeeled oranges into a large pot and cover with fresh cold water. Bring them to a gentle boil, cooking for 10 minutes before draining. Repeat this process two more times (yes, three boils in total!) to mellow out any bitterness from the rind and pith. If you’re pressed for time, you can simply boil for 40 minutes straight, but changing the water does deliver a cleaner, brighter orange flavor.

Step 2: Chop and Cool

Once boiled, rinse the oranges and let them cool just enough to handle comfortably. Dice them into 1cm slices and remove any seeds you find (but keep the rind on — that’s where the magic is). Let those pieces cool completely, so they won’t scramble your eggs in the batter.

Step 3: Prep and Process

Preheat your oven to 160°C/320°F (or 140°C if using fan assist) and line a 23cm round cake pan with parchment paper. Pop the chopped oranges into a food processor and blitz in short bursts until you have a vibrant, slightly chunky orange purée — a few flecks of rind are perfect!

Step 4: Make the Batter

Add your almond meal, eggs, sugar, and baking powder to the orange purée. Blitz again for 5–10 seconds, just until everything is evenly combined. The batter will be bright, thick, and irresistibly fragrant.

Step 5: Bake It Up!

Pour the batter into your prepared pan and slide it into the oven. Bake for about 60 minutes — you’ll know it’s ready when the top turns deep golden and a toothpick inserted comes out clean. Cool the cake in the pan (it’s quite delicate when hot), then turn it out as gently as possible with the help of parchment paper.

How to Serve Whole Orange Cake

Garnishes

For a finishing flourish, try topping your Whole Orange Cake with fanned slices of fresh orange, playful curls of zest, or a gentle snow of powdered sugar. If you want to up the elegance, edible flowers or a few sprigs of fresh thyme look stunning (and taste lovely, too).

Side Dishes

Pair each slice with a big spoonful of thick Greek yogurt or a scoop of tangy crème fraîche to contrast the cake’s natural sweetness. For dessert, you can’t go wrong serving it slightly warm with vanilla ice cream — or citrusy sorbet, if you’re feeling extra fancy.

Creative Ways to Present

This cake is a show-stopper on its own, but if you’re entertaining, try cutting it into wedges and serving on a rustic wooden board, or layer orange slices over the top for a sunbeam effect. For brunch, cube it and layer with yogurt and fresh berries for Whole Orange Cake parfaits!

Make Ahead and Storage

Storing Leftovers

Leftover Whole Orange Cake keeps beautifully. Store it in an airtight container at room temperature for up to 5 days, or in the fridge if it’s particularly warm where you are. The flavors just deepen, and the cake stays moist from the citrus and almond meal.

Freezing

Want to get ahead? Slice the cooled cake, wrap each piece well, and freeze for up to 3 months. Thawed at room temp, it still tastes as bright and fresh as the day you baked it.

Reheating

Revive slices in the microwave for 10–15 seconds for an instant bakery-fresh treat. Or gently reheat in a low oven to serve slightly warm — especially lovely if pairing with ice cream or cold yogurt!

FAQs

Final Thoughts

I hope you fall head over heels for this Whole Orange Cake! Every bite brings sunshine to the table, and it’s delightfully make-ahead friendly for sharing with friends or keeping as a secret stash for yourself. Give it a try — I have a feeling it’s about to become your new citrusy obsession.

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