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
Scale
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.
