If you’re on the hunt for a dessert that’s as unforgettable as it is easy, you’re going to fall in love with this Whole Orange Cake – Flourless Recipe. The beauty of this cake is in its vibrant citrus flavor, made possible by using the entire orange (peel and all), which gives every bite a fresh, zesty note and a moist crumb. Plus, it just happens to be naturally gluten-free and is a showstopper for anyone who loves Mediterranean-inspired baking. With just a handful of wholesome ingredients, you get a cake bursting with color and sunshine, perfect for any celebration or to simply brighten a regular day.
Ingredients You’ll Need
This Whole Orange Cake – Flourless Recipe lets each simple ingredient shine, working together to create an aromatic, moist, and intensely flavorful treat. Don’t skip or substitute—the magic is in the mix!
- Oranges (2 large, whole, with peel): The star of the show! Using the entire orange imparts a bold citrus flavor, so choose fresh, unwaxed oranges.
- Eggs (6 large): These bind the cake and provide a lovely, rich texture that’s light and airy.
- Granulated sugar (1 cup): Adds just the right touch of sweetness to balance the tang of the oranges.
- Almond flour (2 ½ cups): Keeps the cake gluten-free while delivering a moist crumb and nutty undertone.
- Baking powder (1 teaspoon): Gives the cake a gentle lift and helps it rise to the perfect height.
- Salt (1/4 teaspoon): Enhances all the flavors, making each bite sing.
- Powdered sugar (for dusting, optional): Adds a hint of sweetness and looks beautiful as a final touch.
How to Make Whole Orange Cake – Flourless Recipe
Step 1: Boil the Oranges
Start by placing your two whole, washed oranges (yes, peels and all!) into a medium saucepan and cover them with water. Bring the water to a boil, then reduce to a gentle simmer and let them bubble away for a full hour. This step is key to softening the oranges, mellowing their tartness, and ensuring the finished cake is tender, not bitter. Once they’re soft all the way through, drain them and set aside to cool—this makes blending them a breeze.
Step 2: Prepare the Orange Purée
Once your oranges are cooled, slice them open and remove any visible seeds (those can be quite bitter). Pop the entire orange—flesh, pith, and peel—into a food processor or blender. Blitz until you’ve got a silky-smooth purée. The result will smell incredible, and this concentrated orange purée brings so much vibrant citrus flavor to the cake.
Step 3: Whisk Together Eggs and Sugar
In a large mixing bowl, whisk your eggs and sugar until the mixture becomes pale, slightly thickened, and a little frothy. This will help the cake achieve a light, airy structure, and ensures it isn’t too dense.
Step 4: Combine Wet and Dry Ingredients
Add your just-prepared orange purée to the egg and sugar mixture and stir until well combined. Next, gently fold in the almond flour, baking powder, and salt. Mix until the batter looks uniform and there are no streaks of almond flour remaining. Avoid overmixing to keep the cake tender and moist.
Step 5: Bake the Cake
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan (this will make releasing the cake much easier). Pour the batter into the prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 45–55 minutes—your kitchen will smell like pure sunshine. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 6: Cool and Finish
Let the cake cool completely in the pan—it will be quite delicate when warm. Once cooled, carefully transfer it to a serving plate and dust the top with powdered sugar if you want that classic, elegant touch. Your glorious Whole Orange Cake – Flourless Recipe is ready to enjoy!
How to Serve Whole Orange Cake – Flourless Recipe
Garnishes
Add a flourish to your Whole Orange Cake – Flourless Recipe with finishing touches of powdered sugar, delicate curls of orange zest, or even a handful of toasted sliced almonds for some crunch and contrast. These simple touches bring out the cake’s elegance and citrusy aroma, making each sliver extra special.
Side Dishes
This cake thrives alongside a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. If you’re feeling fancy, serve it with a side of tangy Greek yogurt or a drizzle of warm honey for a Mediterranean vibe that perfectly balances the cake’s sweetness.
Creative Ways to Present
Turn your Whole Orange Cake – Flourless Recipe into a true centerpiece by serving it on a vintage cake stand, surrounded by fresh citrus slices and edible flowers. You can even cut the cake into small, bite-sized bars for a tea party or brunch spread—add a little candied orange peel for a festive twist!
Make Ahead and Storage
Storing Leftovers
Leftover slices of Whole Orange Cake – Flourless Recipe keep beautifully! Simply cover the cake with plastic wrap or store in an airtight container at room temperature for up to three days. The cake remains moist and flavorful, often tasting even better the next day as the citrus settles in.
Freezing
If you’d like to save some cake for a rainy day, it freezes excellently. Wrap individual slices tightly in plastic wrap, then in aluminum foil, and tuck them in a freezer-safe bag or container. They’ll stay fresh for up to three months—just defrost at room temperature whenever a citrus craving strikes.
Reheating
To recapture that just-baked warmth, pop a slice of Whole Orange Cake – Flourless Recipe in the microwave for about 15–20 seconds. This quick warming turns it soft and fragrant, making it just as delightful as when it came out of the oven. You can also warm slices in a low oven if you prefer.
FAQs
Can I use a different type Dessert
Absolutely! Blood oranges or Cara Cara oranges will add a beautiful color and a nuanced, berry-like flavor. Just make sure whatever variety you use is seedless or that you remove all seeds before puréeing.
Is this Whole Orange Cake – Flourless Recipe safe for people with gluten intolerance?
Yes, since there’s no wheat flour in the recipe and it’s made exclusively with almond flour, this cake is naturally gluten-free and perfect for those avoiding gluten.
Can I make mini cakes or cupcakes with this batter?
Definitely! This batter works well for cupcakes or mini loaves; just watch the baking time—they’ll need less time in the oven, so start checking at around 20–25 minutes.
Why do you boil the oranges instead of using them raw?
Boiling softens the whole fruit, from peel to flesh, removing any bitterness and making the purée ultra-smooth. Skipping this step would leave your cake with an overpowering bitter taste, so don’t be tempted to shortcut this process!
How do I know when my Whole Orange Cake – Flourless Recipe is done baking?
The cake should be golden, slightly pulling from the edges, and a toothpick inserted into the center should come out clean or with just a crumb or two attached. Ovens vary, so start checking after 45 minutes to avoid overbaking.
Final Thoughts
I truly hope you give this Whole Orange Cake – Flourless Recipe a try—the combination of moist almond crumb and bright, sunshiny citrus is pure joy in every slice. Don’t be surprised if it becomes your new go-to dessert for special occasions and simple weeknight treats alike. Happy baking!
Print
Whole Orange Cake – Flourless Recipe
- Prep Time: 15 minutes (plus 1 hour simmering)
- Cook Time: 50 minutes
- Total Time: 2 hours 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Whole Orange Cake is a delightful flourless dessert that celebrates the natural sweetness and bright citrus flavors of oranges. Moist and tender, this cake is a perfect gluten-free treat for any occasion.
Ingredients
Ingredients:
- 2 large oranges (washed, whole, with peel)
- 6 large eggs
- 1 cup granulated sugar
- 2 ½ cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar for dusting (optional)
Instructions
- Cook the oranges: Place the whole oranges in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 1 hour until soft. Drain and let cool.
- Prepare the oranges: Cut cooled oranges, remove seeds, and blend into a purée.
- Preheat and prepare: Preheat oven to 350°F, grease a 9-inch springform pan.
- Mix the batter: Whisk eggs and sugar, add orange purée, then fold in almond flour, baking powder, and salt.
- Bake: Pour batter into pan, bake for 45–55 minutes until a toothpick comes out clean.
- Cool and serve: Cool cake in pan, then transfer to a plate and dust with powdered sugar if desired.
Notes
- This cake is naturally gluten-free and incredibly moist.
- You can use blood oranges for a deeper color and flavor.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg
