WHOLE ORANGE CAKE
Whole Orange Cake is a light, moist, gluten free cake bursting with flavour of orange. Whole oranges, including the rind are used to make this unique and impressive cake.
Ingredients
- 2 medium oranges total weight approx 600g
- 2¾ cup almond meal | almond flour
- 6 large eggs
- 1¼ cup caster sugar
- 1¼ tsp baking powder
FOR TOPPING
- orange rind, orange slices, flowers, almond slivers
Instructions
BOILING THE ORANGES
- Put washed whole oranges in a deep saucepan. Top it with enough tap water. The oranges should be covered with the water.
- Place the pan over medium heat. Allow the water to come to a boil.
- Allow the oranges to boil for 10 minutes.
- Drain out the water from the saucepan. Add fresh tap water.
- Bring the water to a boil. Allow the oranges to boil for 10 minutes.
- Discard the water and repeat the process. In total we will be boiling the oranges thrice for 10 minutes.
COOL AND CHOP THE ORANGES
- Allow the boiled oranges to cool a bit.
- Roughly chop them up with the rind. Remove any seeds if there are any.
PREHEAT THE OVEN
- Preheat the oven to 160℃.
- Line the bottom of a 9 inch cake tin with some parchment paper.
BLENDING THE BOILED ORANGES
- Add the roughly chopped oranges in a blender jug. Puree to a marmalade like consistency. Don't make it smooth completely. Leave some bits of oranges.
- Add the almond meal, baking powder, eggs and sugar.
- Blend for a few seconds to mix.
BAKE THE CAKE
- Pour the batter in the prepared tin. Level the top if required.
- Bake the cake for 55-60 minutes. The cake should appear golden in colour.
- Insert a toothpick in the middle of the cake. It should appear clean.
COOL THE CAKE
- Allow the cake to cool down completely in the tin. Don't try and remove it when it is warm as it may break.
TOPPING
- Add any topping of your choice like orange slices, rind, candied rind, dried oranges, fruits like pomegranate, blueberries, or decorate with some flowers.
- The cake tastes so good on its own. However, if you want to then serve it with some whipped fresh cream or sweetened Greek yogurt.
Notes
- Make sure you boil the oranges 3 times to remove the bitterness.
- Use fresh succulent oranges.
- Allow the cake to cool down completely in the cake tin before removing it.
- Any leftover cake should be stored in the fridge as the cake is very moist.
- Don't blend the mixture too much after adding the almond meal or flour.
- The weight of the whole oranges should be approximately 600g. Can be a bit more or less.