• ditzn datz

Flourless Whole Orange Cake

This is an easy, gluten free, super moist cake bursting with orange flavour. It uses whole oranges, rind and all!

Credit: Claudia Roden

Collect it:

• 600 gms oranges

• 125 gms sugar

• 150 gms almond flour

• 6 eggs at room temperature

• ½ tsp baking powder

• ½ tsp baking soda

• A pinch of salt


Oranges – You can use smaller or larger oranges. Total weight should be around 600 gms. If its more, the cake will be extra moist. 

Almond flour makes the cake texture slightly lighter (almond flour is made with blanched peeled almonds). Almond meal / ground almonds is the same. You get it in the stores. You can make your own blitz until powdered 250g whole, raw unsalted almonds.

Boiling Oranges. It is important to change the water. It makes the cake flavour a bit cleaner because you are discarding the bitter flavour in the water. You can prep the oranges in advance and store them in the fridge. Bring the mixture to room temperature before using

Make it

Wash the oranges and place them in a pot and cover with cold water. Bring water to a boil over medium high heat. Boil for 10 minutes and drain. Repeat the process twice. Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes).

Let the oranges cool. Remove any seeds and pith. Discard the peel of one orange and dice the rest (including the peel)

Preheat oven to 160°C. Grease and line a 23 cm/9" cake pan with baking/parchment paper.

Place chopped oranges in a food processor. Blitz until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. If you wish, you could make it smooth as well. I like to have a few orange bits

Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.

Pour into prepared cake pans. Bake 45 – 50 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.

Cool fully in cake pan. The cake will shrink a little.

Decorate as desired - I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve!