FLOURLESS WHOLE ORANGE CAKE
16 People
162 Cals
FLOURLESS WHOLE ORANGE CAKE
16 People
162 Cals
About the recipe
This beautiful flourless whole orange cake is soft, fragrant and bursting with natural citrus flavour. Made using whole oranges, almond meal and just a handful of wholesome ingredients, it’s naturally gluten free with the most incredibly moist texture.Using the entire orange — skin, flesh and all — gives this cake its signature richness and deep aromatic flavour. The natural oils from the orange skin create a beautiful perfume throughout the cake while the almond meal keeps everything tender, lush and satisfying.I’ve used less sugar than traditional versions, allowing the sweetness of the oranges to shine naturally. I find most flourless cakes are way too sweet...You can also use monk fruit sweetener for a lower sugar option without compromising the beautiful texture.Rich in healthy fats, fibre and vitamin C, this is the kind of simple rustic cake that feels nourishing yet completely indulgent at the same time.Perfect served with coffee, thick Greek yoghurt or simply on its own while still slightly warm from the oven.Simple.Elegant.Pure citrus comfort. 🍊
Nutrition Per Serving
162
Calories
9g
Fat
1g
Saturates
14g
Sugars
69mg
Salt
5g
Protein
18g
Carbs
2g
Fibre
Ingredients
Method
- PLACE the whole oranges into a saucepan and cover with water.
- BRING to the boil, then reduce heat and simmer gently for 1 hour until completely soft. Drain and cool completely.
- PREHEAT oven to 160°C fan-forced. Grease and line a 20 cm cake tin with baking paper.
- CUT the cooled oranges into quarters and remove any seeds.
- PLACE the oranges into a blender along with the eggs, sugar or sweetener and vanilla.
- BLEND until smooth and pour into a bowl.
- ADD the almond meal and baking powder then mix through.
- POUR into the prepared cake tin.
- BAKE for 50 minutes or until golden and cooked through when tested with a skewer.
- ALLOW the cake to cool completely in the tin, then remove and refrigerate overnight.
- SERVE alone or with thick Greek yoghurt, crème fraîche.
- GARNISH with sliced oranges and pistachio.
NOTES + INSPO
Boiling the oranges softens the skin and removes bitterness while creating that beautiful lush citrus flavour and moist texture. This cake becomes even better the next day once the citrus flavours deepen and settle. Using 450 g oranges creates an extra moist, almost pudding-like texture that’s incredibly luxurious. Monk fruit sweetener works beautifully here for a lower sugar option. Depending on the brand, you may prefer slightly less as sweetness levels vary. Navel oranges are ideal as they’re naturally sweeter and less bitter. Store covered in the fridge for up to 7 days. Almond meal provides healthy fats, fibre and protein while keeping the cake naturally flourless and gluten free.
Boiling the oranges softens the skin and removes bitterness while creating that beautiful lush citrus flavour and moist texture. This cake becomes even better the next day once the citrus flavours deepen and settle. Using 450 g oranges creates an extra moist, almost pudding-like texture that’s incredibly luxurious. Monk fruit sweetener works beautifully here for a lower sugar option. Depending on the brand, you may prefer slightly less as sweetness levels vary. Navel oranges are ideal as they’re naturally sweeter and less bitter. Store covered in the fridge for up to 7 days. Almond meal provides healthy fats, fibre and protein while keeping the cake naturally flourless and gluten free.
