If you’re searching for a dessert that perfectly blends simplicity with a burst of citrus flavor, let me introduce you to the Nigella Whole Orange Cake Recipe. This cake is an absolute delight, crafted from whole oranges that bring a luscious, zesty sweetness, paired with the nutty richness of almond flour. What I love most is how naturally moist and tender it becomes, with that lovely balance of tang and subtle sweetness that deepens the next day. Whether you’re baking for friends, family, or a special occasion, this cake is a guaranteed showstopper that hugs you with every bite.
Ingredients You’ll Need
The beauty of the Nigella Whole Orange Cake Recipe lies in its straightforward ingredient list. Each component works harmoniously to create texture, flavor, and that irresistible moist crumb, making the preparation both approachable and rewarding.
- 2 large oranges (seedless, preferably thin-skinned): These provide the vibrant citrus flavor and moisture since you use the whole fruit, peel included.
- 6 large eggs: Essential for structure and rich, creamy texture in the cake.
- 1 cup plus 2 tablespoons granulated sugar: Adds the perfect touch of sweetness to balance the citrus tartness.
- 2 ⅓ cups almond flour (finely ground almonds): Contributes to the cake’s tender crumb and offers a delightful nutty richness, while keeping the recipe gluten-free.
- 1 teaspoon baking powder: Just enough to give the cake a gentle rise without overpowering the natural ingredients.
- Powdered sugar (for dusting, optional): A light dusting adds a pretty, delicate finish if you want to dress it up a bit for serving.
How to Make Nigella Whole Orange Cake Recipe
Step 1: Soften the Oranges
Begin by placing your whole unpeeled oranges into a large saucepan and covering them with water. Bring the water to a boil, then lower it to a gentle simmer. Let the oranges cook away for about two hours until they are wonderfully soft. This slow simmer tenderizes the peel, mellowing its bitterness and letting that bright, citrusy essence shine through in every bite.
Step 2: Prepare the Orange Puree
Drain the softened oranges and allow them to cool completely—this step is crucial to avoid scrambling the eggs later on. Once cool, cut the oranges into quarters and carefully remove any seeds if needed. Toss the entire fruit, peel and all, into a food processor and blend until you achieve a smooth, vibrant puree that forms the heart of this cake’s unique flavor.
Step 3: Mix the Batter
While your oven heats to 350°F (180°C), grease and line an 8-inch springform pan to make cake removal easy and mess-free. In a large bowl, beat the eggs and granulated sugar together until the mixture turns pale and slightly thickened—this step aerates the batter, leading to a lighter cake texture. Gently fold in the orange puree, almond flour, and baking powder, mixing just until everything is combined into a beautiful, fragrant batter.
Step 4: Bake to Perfection
Pour your batter into the prepared pan, smoothing the surface with a spatula for even baking. Pop it into the oven and bake for 45 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean with just a few moist crumbs clinging to it. Let the cake cool completely in the pan to set the delicate crumb before carefully releasing the springform sides.
How to Serve Nigella Whole Orange Cake Recipe
Garnishes
A simple dusting of powdered sugar elevates the cake’s appearance without overwhelming its fresh citrus notes. For a touch of sophistication, try adorning with thin slices of candied orange or a dollop of softly whipped cream or crème fraîche, which add a creamy contrast that complements the cake’s natural sweetness beautifully.
Side Dishes
This cake pairs wonderfully with light accompaniments like Greek yogurt or a scoop of vanilla ice cream, adding texture and creamy indulgence without overpowering the subtle almond and orange flavors. Fresh berries or a drizzle of honey can also brighten the plate and create a lovely balance.
Creative Ways to Present
For a festive twist, stack individual slices with layers of mascarpone or cream cheese frosting, garnished with vibrant citrus zest or edible flowers. Alternatively, serve in rustic wedges on wooden boards for a charming, casual vibe that invites sharing and savoring.
Make Ahead and Storage
Storing Leftovers
This cake actually improves with time, becoming moister and more flavorful after a day or two. Store leftovers in an airtight container at room temperature for up to three days, or in the fridge if you prefer a cooler dessert. Just make sure it’s well covered to keep it from drying out.
Freezing
If you want to enjoy this wonderful cake later, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be frozen for up to two months and thawed overnight in the fridge or at room temperature before serving, retaining its moist texture and bright flavors beautifully.
Reheating
To bring back that freshly baked feel, warm slices gently in the microwave for about 15 to 20 seconds or in a low oven (around 300°F/150°C) for 5 to 10 minutes. This softens the crumb and intensifies the citrus aroma, making each bite feel freshly baked.
FAQs
Can I use regular flour instead of almond flour?
The Nigella Whole Orange Cake Recipe relies on almond flour to keep the cake moist and gluten-free. Using regular flour will change the texture and may require adjustments to liquid ratios, so it’s best to stick with almond flour for authentic results.
Do I have to cook the oranges for two hours?
Yes, simmering the oranges gently softens the peel and helps mellow the bitterness while enhancing the natural sweetness. This cooking time is key to achieving the tender, aromatic flavor that makes this cake so special.
Is this cake suitable for people with dairy allergies?
Absolutely! There are no dairy ingredients in the Nigella Whole Orange Cake Recipe, making it perfect for those avoiding dairy. Just be sure to serve it with dairy-free accompaniments if you’re catering to allergies.
How long does the cake stay fresh?
Stored properly in an airtight container, this cake stays fresh for up to three days at room temperature and about a week when refrigerated. Its flavor and texture only improve after the first day, so it’s a great make-ahead dessert.
Can I add other flavors or spices?
Definitely! While the cake shines with its simple citrus and almond profile, adding a pinch of cinnamon, cardamom, or a splash of vanilla can create a lovely twist. Just be careful not to overpower the delicate orange notes.
Final Thoughts
There’s something so wonderfully comforting and elegant about the Nigella Whole Orange Cake Recipe. It’s like capturing a sunny Mediterranean afternoon in a slice—a perfect balance of bright citrus, nutty depth, and tender crumb that never fails to impress. I hope you’ll try making this cake soon and enjoy every fragrant, moist bite as much as I do!
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Nigella Whole Orange Cake Recipe
- Prep Time: 20 minutes (plus cooling time)
- Cook Time: 2 hours 45 minutes (including orange boiling and baking)
- Total Time: 3 hours 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Boiling, Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Nigella’s Whole Orange Cake is a moist, fragrant, and naturally gluten-free dessert that uses whole boiled oranges blended into the batter, combined with almond flour and eggs. This citrus-infused cake offers a delightful almond-orange flavor and is perfect served with a dusting of powdered sugar or a side of creamy toppings such as whipped cream or Greek yogurt.
Ingredients
For the Cake
- 2 large oranges (seedless, preferably thin-skinned)
- 6 large eggs
- 1 cup plus 2 tablespoons granulated sugar
- 2 â…“ cups almond flour (finely ground almonds)
- 1 teaspoon baking powder
For Serving (optional)
- Powdered sugar for dusting
- Whipped cream, crème fraîche, or Greek yogurt
- Candied orange slices (optional garnish)
Instructions
- Prepare the Oranges: Place the whole unpeeled oranges in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 2 hours until the oranges are very soft. Drain the oranges and allow them to cool completely.
- Blend the Oranges: Once cooled, cut the oranges into quarters, remove any seeds, and place the oranges (including peel and pulp) into a food processor. Blend until smooth to form an orange purée.
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Grease and line an 8-inch springform cake pan with parchment paper for easy removal.
- Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar together until the mixture is pale and slightly thickened, which ensures lightness in the cake.
- Combine Ingredients: Stir the orange purée into the egg and sugar mixture. Then add the almond flour and baking powder, folding everything together gently but thoroughly until well combined.
- Bake the Cake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before removing it. For a finishing touch, dust the top with powdered sugar. Serve with whipped cream, crème fraîche, or Greek yogurt, and optionally garnish with candied orange slices.
Notes
- This cake is naturally gluten-free due to the use of almond flour and whole oranges.
- The cake becomes moister and more flavorful if left overnight.
- For serving, adding whipped cream, crème fraîche, or Greek yogurt complements the citrus flavors nicely.
- For an elegant presentation, try topping with candied orange slices.
