Whole Orange Cake
This traditional recipe includes boiled oranges and ground almonds to create a moist and flavorful Whole Orange Cake that will transport you to the Mediterranean with every bite.
Servings 12
Calories 251kcal
Ingredients
- 2 large oranges cleaned
- 200 grams / 1 cup superfine/caster sugar
- 275 grams / 5 large eggs room temperature
- 250 grams / 2 ⅔ 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 ½ - 2 hours, adding more water to the saucepan as needed, until very soft.
- Preheat the oven to 170C/340F and line a cake tin with greaseproof 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 spring form tin that is 20 cm or 8 inches 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
Calories: 251kcal