Inspired by the Sephardic culinary tradition, this Whole Orange cake features boiled whole oranges for a full flavored cake with a touch of almond. A slice of this will transport you to the Mediterranean with every bite.
Table of Contents
Ingredients and substitutions for Whole Orange Cake
- Sugar: Superfine or caster sugar gives sweetness without adding additional flavor so the orange flavors can come to the fore. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor.
- Eggs: Room temperature eggs add structure to the cake and bind everything together so are essential.
- Almond meal: Ground almonds or almond flour might be what you refer to as what is called almond meal here. Finely ground almonds create a beautiful and soft texture to our cake.
- Baking powder: This helps our cake rise so to create the nice light crumb and avoid a dense cake. Baking powder can expire, so it's best to check the best before date.
- Oranges: Whole orange is required here as the zest flavors the batter and fresh orange juice the glaze that soaks into the cake. Medium Valencia or Naval oranges will work perfectly.
See recipe card for quantities.
How to make Whole Orange Cake:
Step 1: Boil: The oranges in enough water to come half way up the sides of the fruit, adding more until cooked.
Step 2: Blend: Cut the cooled oranges into slices and blend until smooth.
Step 3: Blend more: Add the sugar and eggs and blend until smooth.
Step 4: Dry: Blend or whisk in the ground almonds and baking powder until combined.
Step 5: Bake: Pour into a prepared cake tin and smooth out. Bake until golden.
Step 6: Cool and serve: Cool completely before slicing up and serving. Enjoy!
FAQ's for the best Whole Orange Cake
While oranges are traditionally used in this cake, you can experiment with other citrus fruits like lemons or tangerines for a different flavor profile. However, the unique combination of boiled whole oranges gives this cake its distinctive taste.
More Citrus cakes you'll love
Whole Orange Cake (Sephardic Cake)
Ingredients
- 2 large oranges cleaned
- 200 grams / 1 cup superfine/caster sugar
- 275 grams / 5 large eggs room temperature
- 250 grams / 2 โ cups ground almonds
- 4 grams / 1 teaspoon baking powder
Instructions
- Place the oranges into a small saucepan, half filled with water and place on medium heat, covering.
- Simmer for 1 ยฝ - 2 hours, adding more water to the saucepan as needed, until very soft.
- Preheat the oven to 170C/340F and line a 20 cm or 8 inch round cake tin with parchment paper.
- Remove from the heat and allow to cool completely.
- Slice and remove any pips.
- Toss into a blender and puree until finely chopped.
- Pour the oranges into a medium bowl and set aside.
- Add the eggs, ground almonds, sugar and baking powder into the blender and mix until fine.
- Pour the almond mixture into the oranges and stir together until your batter is combined.
- Pour into your cake tin and smooth out.
- Bake for 55 minutes or until lightly golden and a skewer comes out clean, when inserted.
- Remove and allow to cool completely.
- Serve with a dollop of whipped cream or yogurt and a cup of tea.
- Enjoy!
Video
Notes
- Oranges: Whole orange is required here as the zest flavors the batter and fresh orange juice the glaze that soaks into the cake. Medium Valencia or Naval oranges will work perfectly.
- Almond meal: Ground almonds or almond flour might be what you refer to as what is called almond meal here. Finely ground almonds create a beautiful and soft texture to our cake.
- Cake tin: A round spring form tin was used, however, a standard cake tin of similar size would also work well.
- Best served: Enjoy this on its own or with a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of citrus glaze for added sweetness.
Nutrition
Subscribe to receive a free weekly newsletter using seasonal produce as well as exclusive content!
Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Cindy
My oranges are different sizes - what is the measured volume amount of pureed orange needed for this recipe (in cups, for instance)? Thank you
Sylvie Taylor
Hey Cindy, apologies for not noting this and thanks for the question. The oranges pre boiling should be around 400-450 grams. Once boil and pureed the weight will be around 480-500 grams or 2-2 1/4 cups. Happy baking ??