I love this Orange Cake for the nutty flavour, damp and sticky texture, the beautiful orange flavour, and the unique method by which it’s made: blitzing whole oranges, rind and all, with almond meal, sugar, eggs and baking powder. No oil, no butter, no whisking!
Terrific easy cake for gatherings. And because it’s gluten-free and lactose free, everyone can enjoy it!
Whole Orange Cake
If you’ve spent a lifetime peeling oranges, it might sound strange that this cake is made using a whole orange.
But here’s the thing – as with lemons and limes, most of the orange flavour is in the rind. You will get way better orange flavour by mixing 1 tablespoon of finely grated orange zest into, say, Vanilla Frosting, rather than 1/4 cup of orange juice. Not to mention that zest doesn’t make frostings and cake batters watery.
So – we like rind for flavour. But we don’t like the pith – the white part underneath the skin – because it’s bitter.
Solution: boil the oranges. This removes the bitterness as well as softening the oranges to make them “jammy”, which makes the cake damp and sticky inside.
What goes in Orange Cake
Just 5 ingredients:
Whole fresh oranges
Almond meal (aka ground almonds) – see note below
Sugar
Eggs
Baking powder (make sure it’s gluten free if you’re making this as a gluten free cake)
Just a note on a couple of the ingredients:
Almond meal / ground almonds
This is literally raw almonds that are blitzed into a fine powder. It’s easily found nowadays, sold in the dried fruit & nut section and health food section of grocery stores.
You can also make your own by blitzing 250g/ 9oz raw, unpeeled, unsalted almonds in a powerful blender (I use a Vitamix) until it becomes a fine powder.
Almond flour is different but can also be used. This is made with blanched, peeled almonds, blitzed until it becomes powder form. It is lighter in colour (because the brown skin is removed) and it has a finer texture so it will give it slightly fluffier consistency. It also has a slightly less pronounced almond flavour. Almond flour is not as common in Australia. I’ve purchased it from those health food places where you serve yourself from tubs, like Scoop Wholefoods.
Oranges
The fresh oranges cannot be substituted with orange juice – the batter in this recipe relies on the thickness of the pureed oranges. Also, using whole oranges delivers massive orange flavour that OJ can never replicate!!
You will need 2 medium oranges about 8cm / 3″ in diameter (think baseball size) totalling around 600g/1.2 lb. You don’t need to be exact here – if they weigh more, your cake will be a little bit more moist. If they weigh less, that’s totally fine – almond meal cakes are super moist already, you won’t feel deprived.
But obviously if you have tiny ones, use multiple!
Can lemons be used as well?
Unfortunately not! Tried, and it was too bitter because the ratio of pith to flesh is higher. But it had a gorgeous lemon flavour. Still working on it!
How to make Orange Cake
The method used for this orange cake recipe is quite unique with the bonus being that it’s easy and low-effort. As mentioned above, oranges are boiled to soften and remove the bitterness from the pith (white part of rind). After this, they are blitzed – rind and all – with the remaining ingredients to make the batter.
You normally can’t use a food processor or blender for cake recipes made with flour because they’re simply too powerful so they will overwork the gluten in the batter, resulting in horridly hard, rubbery cakes!
First – boil and chop
Boil oranges in water for 10 minutes;
Drain, then repeat twice more. (ie 3 x 10 minutes) The purpose of this step is to remove the bitterness from the white part of the rind – if you skip this (and there are some recipes that do) then the cake will be bitter. Shortcut: Boil 40 minutes without draining, but keep an eye on water level. The flavour is marginally “cleaner” if you change the water as directed, but this shortcut is perfectly acceptable;
Slice oranges and remove seeds; then
Roughly chop – no need to be meticulous here, it’s just to help it blitz faster.
Then – blitz and bake!
Place in a food processor. Blender also works, but I find it more tedious to scrape all the batter out. A NutriBullet works brilliantly for the blitzing but is too small for the whole batch of batter . So just do the oranges first, pour into bowl, blitz remaining ingredients, then mix everything together in the bowl;
Blitz for 3 x 10 second bursts on high, scraping down the sides well, until you no longer see the large lumps and it’s looks like jam. It may take longer depending on the strength of your food processor. Basically, the less orange rind bits, the better – but some rind bits are ok, great jammy texture!
Add the remaining ingredients – almond meal, baking powder, sugar and eggs, then blitz until well combined. If at this stage you realise there’s still too many rind chunks, you can blitz for longer;
Pour into a lined cake pan – 1 x 23cm/9″ (cake will be 4 cm / 1.7″ tall) or 2 x 20cm / 8″ (cake will be 3 cm / 2.2″ tall);
Bake for 60 minutes until the cake is golden and a toothpick inserted into the centre comes out clean; and
Cool in the pan – it’s too fragile to remove while warm. The cake will shrink some, as you can see in the photo above.
Decoration Suggestions
Unlike some cakes, I think an unadorned Orange Cake is lovely because it has a gorgeous golden orange colour. Also, this cake is so moist and full of flavour, you do not need nor want a frosting. I’ve seen some recipes that soak similar cakes in orange syrup – too sweet for me!
However, if you want to give it some pretty finishing touches to impress your work colleagues or friends, here are a few suggestions:
Dusting of icing sugar / powdered sugar – simple and pretty!
Fresh oranges (pictured above) – cut thin slices of oranges with rind on, then cut a slit to the middle. Then twist and place on the cake, as shown – it will hold itself in place;
Orange rind (pictured above) – use a knife or zester to cut thin strips of orange rind. Orange part only, not the white pith. Twist them around a wooden spoon handle or similar, leave for 10 minutes or so then it will hold it’s shape in loose curls, as pictured. For tight ringlets, leave overnight!
Fresh flowers – just a few little sprigs from a tree out of the front of my house are pictured here. Not edible, just for decorations! They’re not orange blossoms either unfortunately….
Candied orange peel or dried orange slices – scatter! With or without icing sugar;
Toasted almonds – flakes or slivers. To make them stick, you could brush the surface with warmed marmalade loosened with a touch of water;
Pomegranate seeds – for a wow-factor pop of red colour!
Drippy lemon or orange glaze – use the one in this Lemon Yogurt Cake recipe.
How to serve it
I can 100% promise you, this cake is moist and flavourful enough to eat plain. But if you really want something to dollop on the side, yogurt is excellent – the fresh tartness plays extremely well against the nuttiness of the almonds, and I think it’s a better option than cream. Plain or Greek yogurt is best, or a very mildly sweet flavoured one.
For a richer alternative, creme fraiche would be lovely.
It’s also very, very good served ever-so-slightly warmed with a scoop of ice cream on top. Perhaps not conventional – but it works, and that’s what matters! – Nagi x
PS. Also – for gluten-free purposes and just because it’s darn tasty – a suggested alternative to this cake is Flourless Chocolate Cake. New video for this one is coming soon!
Watch how to make it
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Whole Orange Cake – flourless
Ingredients
- 2 medium oranges, fresh whole with rind on – any type (600g/1.4 lb total weight, ~300g / 10 oz each orange, ~ 8cm/3" diametre, Note 1)
- 1 1/4 tsp baking powder
- 6 large eggs , at room temp (Note 2)
- 1 1/4 cups white sugar
- 2 3/4 cups almond meal / ground almonds (Note 3)
Instructions
Boil oranges:
- Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.
- Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)
- Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4" slices then dice, removing any seeds. Cool completely.
Batter:
- Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9" cake pan with baking/parchment paper. (Note 5)
- Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
- Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 – 10 seconds on high until combined.
- Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
- Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)
- Serve: Decorate as desired – I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.
Recipe Notes:
- Be sure to use gluten-free baking powder if making this for GF purposes!
- Sweetness – average sweetness, definitely not overly sweet. Sugar can be cut to as little as 1/2 cup but personally, I don’t think that’s sweet enough.
1. Oranges – the cake is fine with smaller or larger oranges, but aim for around 600g/1.2lb in total. If they are much larger, then the cake will just be more moist. Obviously if yours are tiny, then use more than 2 so they total 600g/1.2lb! Does it work with lemons? Unfortunately not! Tried, and it was too bitter because the ratio of pith to flesh is higher. But it had a gorgeous lemon flavour. Working on it! Will update when I figure it out. 2. Large eggs – industry standard, labelled as such on egg cartons. 55 – 60g / 2 oz each. 3. Almond meal / ground almonds (same thing) – this is finely blitzed raw, whole almonds in powder form, used in place of flour to add a beautifully nutty flavour to cakes, makes them ultra moist and also gluten-free. Find it in the dried fruit and nut section or health food section of grocery stores. Making your own: 250g/9 oz whole, raw unsalted almonds, blitzed until powdered. Almond flour is slightly different but can be used. Cake texture will be slightly lighter (almond flour is made with blanched peeled almonds). 4. Changing water makes the cake flavour a bit cleaner because you’re discarding the bitter flavour in the water. But it’s only marginal – I’ve often done a 40 minute straight boil. 5. Cake pans – also great in 2 x 20cm/8″ pans, 50 minutes in oven. I like using 1 x 23cm / 9″ pan because it’s slightly taller. 6. Food processor is best for ease of use. You can also use a blender (it’s just more annoying to scrape out all batter) or a NutriBullet (too small for full batter, so blitz oranges first, transfer to bowl, blitz everything else and then mix). I’ve also made this by hand when camping: I finely chopped boiled oranges by knife, then used a fork to mash as best I could (mortar and pestle would also work.) To cook, I used a large pot, with a cake pan elevated over simmering water using a few rocks, lid on, about 1 hour. Worked 100% perfectly – and came out even more moist from the steam! 7. Serving: Delicious plain because it’s so moist and flavourful, but a dollop of Greek or plain yogurt, or creme fraiche is also wonderful. Otherwise, slightly warmed with vanilla ice cream! Decorations – see in post for suggestions. 8. Source – This recipe was given to me by a Sydney based professional pastry chef, a recipe she’s used at establishments she’s previously worked at. 9. Storage – keeps 5 days in an airtight container in the pantry, though if it’s hot where you are, then it’s recommended to keep in the fridge. Stays 100% perfectly moist! It can also be frozen up to 3 months. Make ahead: Oranges can be boiled and chopped the day before, and refrigerated. Bring to room temp then use per recipe. 10. Nutrition per serving assuming 12 servings.
Nutrition Information:
More delicious cakes with fruit
Life of Dozer
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(I’m talking about the pool. What did you think I was referring to?? 😂)
Just made this for a dinner party featuring spring greens and fresh salmon. Perfect ending!
My oranges were a bit smaller, so I used 3 and did the 3x boiling method. Cutting them was much easier than anticipated, and surprise! there were no seeds inside. I used an immersion blender and bowl to chop up the cut oranges, with no problem. I separated the eggs and added the yolks with the other stuff. Once blended, I whipped up the egg whites, and folded in, to try to make it lighter. Used almond flour and added about 1/8 t of almond extract. I used a ceramic round dish (Note – don’t do this, it cracked.), Oiled the inside of the dish, lined it with parchment paper across the bottom and up the edges, to make sure I could I could get it out. (Couldn’t find my springform pan, but will use that next time. This needs higher sides than my 9″ cake pan.) It cooked beautifully. Covered the top with parchment paper and left overnight to cool. Had a blast decorating it the next day, with thick organic orange jelly on top, toasted sliced almonds, an orange slice and a sprig of mint. Around the bottom edge went 1/2 orangle slices and blackberries. Kept at room temperature. Sliced beautifully – no crumbs here! Served with powdered sugar, and fresh blackberries. Beautiful! Have pics but don’t know if I can post them here. Would try serving with a dollop of sour cream or yogurt next time.
I was brave and brought this ot a dinner party without testing it first, but it is a winner! Thanks so much!
I made this cake for morning tea at work and it was a huge hit, delicious! Followed the recipe, cooked in round springform tin, baked 1 hr. Dusted with icing sugar… Perfect as usual!
Thanks Nagi and beautiful Dozer ❤️
Made this gorgeous cake several times & often glaze with lemon juice whilst still hot. Also made one with blood grapefruit because I couldn’t get Australian oranges (must buy Australian) & it was too bitter, never again.
Could I halve the amount of sugar without affecting the structure of the cake? It tastes overly sweet when I made it.
Hi, Nagi, I would love to make this cake, I love your recipes. Wondering if I could just use Gluten Free flour blend? The one I make is white and brown rice flour, tapioca starch flour and potato starch. I use this for most of my baking, it’s from a GF pastry chef, and everything comes out great.
Great recipe except that it needs salt! 1/2 to 1 tsp KOSHER salt is needed.
Greetings from South West England! I’m on keto and tried this recipe, replacing the sugar with granulated Sukrin. I didn’t like it initially but 3 days on…I’m loving it! I’d describe it as having the texture of a brownie and tastes of marmalade. Thank you Nagi for this lovely recipe. I’ve ordered your Dinner cookbook and soon the Tonight one as well. 🙂
I have done this recipe so many times, it is delicious! Thank you for that love your IG page as well …love from Brazil
I have done this recipe so many times, it is delicious! Thank you for that love your IG page as well …love from Brazil
Nagi! OMG! This recipe is just amazing! I boiled the 2 x medium sized oranges, for 40 mins. Choped it then blitzed it in my kitchenaid food processor as per your instructions. Made a slight mistake by using 1 x 8″ spring form tin, but that’s still perfect, I had to bake it longer, approx 1 hr and 10 mins. I let it cool in the tin and had it for morning tea! It was perfect, no bitterness and just the right amount of sweetness. It would definitely be perfect with sliced toasted almonds for extra texture. It is super moist and just perfect! This is now my new go to cake recipe! No gluten, no dairy, so less of a guilt treat!
Thank you so much for sharing this recipe. You and Dozer have done such an amazing job prepping and testing… keep up the great work!
This is my goto cake. I have made this cake numeruous times – never fail. Is my all time favs. All my friends luv it. Supper easy and so..so.. delicious. At times I used a 1x-7.5″ cake pan, and height will be 2.25″ (for those who wish to know). One thing I like all Nagi’s recipes is that she’s so detailed in her notes. Those notes are very, very useful. And I always trust Nagi’s recipes.
i love all your recipes. this was super easy and delish. i did add some mini dark chocolate chips, because my life is better with chocolate . Love you and Dozer.
Do you have to put so many eggs?? Anyone?
i did it with all 6, makes up for no butter or oil, i suspect.
I substituted ground chia seeds for all the eggs, and it was delicious! For each egg replaced, just add 1 tbsp of the chia seeds to 3 tbsp of water, let it sit for a few minutes, and mix it in.
Made this with 5 eggs as that was all I had and it turned out perfectly
A fabulous GF cake! I am not a baker, but this one is so easy! Making it again today. My go-to company cake.
Love this recipe and have made it a bunch of times! Usually without a blender, which is doable but a bit of work. I tend to boil for roughly 15min when doing it by hand to make it a lil softer. I like around 200gr of sugar, because I have some iced sugar on top
I made this and totally goofed up the recipe. It’s not usual for me but ‘Our mistakes are our greatest learning opportunities’ 🙂
I used caster sugar, and I think maybe not enough almond meal – it ruined the texture and balance. Please, please don’t do it with this recipe.
Other than that, the final product TASTED wonderful – I had added 1 teaspoon of cinnamon sugar and 1/2 teaspoon ground all spice.
Sadly, I needed to bin it. Such a shame. I’d planned a drippy dark chocolate ganache to look like Nagi’s Lemon Glaze on her lemon cake.
So, I’ve moved on to the easy lemon coconut almond cake for now, time deprived and cake gifting 🙂
This cake has been made several times for holiday gatherings. Looks special, tastes delicious, and is always a hit! P
About a month ago I had a fabulous glut of oranges 🍊 from my tree I say this because they averaged 400g each co seeds and so,so juicy. I was looking for this recipe because I’d made and loved it, but couldn’t find it.
Now I have it again…hehehe and there’s always next seasons oranges 🍊 or the tasteless supermarket ones now…💜🤩💜
Wife reports don’t need to change water, or finely chop the orange. Best next day keeping in the fridge.
Hi, just made same recipe with lemons but added 1 mandarine. Less bitter than orange one as I removed most of the pith and all of the rond before ccoking lemons. Cooked the rind with peeled lemons but needed 3 large lemons to make cake batter and 1 for juicing. Boiled lemons and rind for 10 minutes, discarded water and repeated for 6 minutes. After removing all the seeds and some of the pith from in beteen the segments blitzted them, added juice of 1 lemon and proceeded withe recipe same as for oranges.
I love this recipe. My go to recipe for dinner party favourite.