Get ready to impress with this Whole Orange Almond Cake, a superstar dessert that has become a crowd favorite! Inspired by a delightful experience at Cress in DeLand, Florida, and rooted in the culinary world of James Beard, this cake is everything you want: simple, scrumptious, and gluten-free.
Why You’ll Love This Cake
- Pure Flavor: Made with whole boiled oranges, this cake bursts with vibrant citrus goodness. The peels add depth, while the almond flour creates a rich, nutty base that’s irresistibly moist.
- Super Easy: While it may sound fancy, the process is a breeze! You’ll need just a few basic kitchen essentials:
- Two whole navel oranges
- Six large eggs
- Two cups of almond flour
- Sugar, salt, and baking powder
- A blender for the orange puree
- A 9-inch springform pan
How to Make It
- Prep the Oranges: Boil the whole oranges until soft, about 60 to 90 minutes. This step is crucial for extracting the maximum flavor.
- Blend and Mix: Puree the boiled oranges, then whisk them together with the eggs, almond flour, sugar, salt, and baking powder in a large bowl.
- Bake: Pour your luscious batter into the springform pan and bake until golden and springy.
This Whole Orange Almond Cake is not just a recipe; it’s a tradition that brings joy and a touch of elegance to any gathering. Whether you’re baking for family, friends, or just for yourself, you’ll find that this cake is a delightful addition to any dessert table. Give it a try, and you’ll see why it’s my most requested recipe—and a definite keeper in the world of baking!
Whole Orange Almond Cake
Ingredients
Equipment
Method
- Center the oven rack; preheat the oven to 400℉
- Bring a large pot of salted water to a boil. Add the oranges to the boiling water, cover the pot, and let the oranges boil until perfectly soft – 60-90 minutes.* Drain, cool, and cut the fruit into quarters. *Note: The longer the oranges boil, the less bitter it will be.
- Put the quartered oranges in the bowl of a food processor or blender. Process to a fairly fine puree.
- In a large bowl, whisk the eggs until pale and thick. One ingredient at a time, whisk in the almond flour, sugar, pinch of salt, baking powder, and the orange puree.
- Pour the batter into the prepared pan, and bake until firm, about 60 minutes. *Note: Check the cake after 40 minutes. If the batter is turning too dark, cover loosely with aluminum foil, then continue baking). (I have baked for 45 minutes only, for a super moist cake and according to my own oven. Baking times are arbitrary, and you should go by look and feel as a guide as well.) The cake should be springy to the touch.
- When done, tranfer the pan to a wire rack to cool. Run a plastic knife or thin spatula between the pan and cake, then release the cake onto a serving platter or cake stand. Dust with the optional confectioners' sugar.
Discover More Delicious Recipes
- Caramelized Orange Cake
- Pear, Polenta and Almond Cake
- Crunchy Upside-Down Apple Coffee Cake
- Moist Applesauce Cherry Bombed Bundt Cake
Give it a try! Share your thoughts in the comments below, and if you make the cake, be sure to post your review! I’d love to hear from you!