Whole Orange Cake
This Whole Orange Cake combines fresh oranges, almond flour, eggs, and sugar into a moist, fragrant dessert bursting with natural citrus flavor. A simple yet elegant cake that’s gluten-free and irresistibly bright.
10 Servings
Ingredients
- 2 to 4 thin-skinned oranges, mandarins, or tangerines (13–14 oz total)
- 5 large eggs
- 2 ½ c 250g almond flour
- 1 ¼ c 250g granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- Powdered sugar, orange marmalade, or whipped cream, for topping (optional)
Instructions
Prepare the oven and pan
- Preheat the oven to 375°F (190°C). Grease and flour a 9-inch round cake pan. For a gluten-free version, use almond flour or granulated sugar instead of wheat flour to coat the pan.
Process the oranges
- Slice the oranges in half horizontally, removing any seeds. Place the oranges in a food processor and pulse several times. Stop and check for any remaining seeds, then process until a smooth, fragrant paste forms. Scrape down the sides as needed to ensure even blending.
Combine the ingredients
- Add the eggs, almond flour, sugar, baking powder, and salt directly into the processor. Blend until the batter is completely smooth and uniform in texture. The mixture should be thick but pourable.
Bake the cake
- Pour the batter into the prepared cake pan and smooth the top. Bake for 45 to 55 minutes, or until the edges are golden brown and a cake tester inserted in the center comes out clean or with moist crumbs. Avoid overbaking, as this cake retains moisture beautifully when properly timed.
Cool and serve
- Allow the cake to cool completely in the pan before transferring it to a serving plate. Dust with powdered sugar, brush with a thin layer of orange marmalade, or serve with whipped cream for a refined finish.
Notes
This recipe is naturally gluten-free due to the use of almond flour. However, to ensure it remains fully gluten-free, substitute regular flour for coating the pan with almond flour or granulated sugar. Always verify that your baking powder is labeled gluten-free, as some brands may contain trace gluten from starch-based fillers. The result is a delicately textured cake with no compromise in flavor or structure.