Whole Orange Cake


Whole Orange Cake

You’ll love this Orange Cake for the nutty flavour, damp and sticky texture, the beautiful orange flavour, and the unique method by which it’s made: blitzing whole oranges, rind and all, with almond meal, sugar, eggs and baking powder. No oil, no butter, no whisking!

Boiling the oranges removes the bitterness from the pith (white part). You still get the faintest whiff of bitterness in the finished cake – but it’s actually pleasant and reminds you that you’re eating real oranges!

Total time: 1hr 30 mins

Serves 12


    • 2 medium oranges, fresh whole with rind on – any type (600g approx. 300g for each orange).
    • 1 1/4 tsp baking powder
    • 6 large eggs, at room temp
    • 1 1/4 cups white sugar
    • 2 3/4 cups almond meal


        1. Place oranges in a pot and cover with cold water. Boil for 40 minutes without draining, keep an eye on water level.
        2. Rinse oranges, then cool slightly so you can handle them. Slice into 1cm slices then dice, removing any seeds. Cool completely.
        3. Preheat oven to 140°C fan. Grease and line a 23cm cake pan with baking paper.
        4. Place chopped oranges in a food processor. Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it’s pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
        5. Add almond meal, eggs, baking powder and sugar. Blitz for 5 – 10 seconds on high until combined.
        6. Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
        7. Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)
        8. Decorate as desired – use slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar is also lovely. Cut, then serve! Delicious plain because it’s so moist and flavourful, but a dollop of Greek or plain yogurt, or crème fraiche is also wonderful. Otherwise, slightly warmed with vanilla ice cream!
        Recipe by Recipe Tin Eats