Alright, so this cake isn’t flashy. It doesn’t need ganache or sprinkles or layers to be noticed. It smells like sunshine and tastes like a warm hug. The kind of bake you bring to a neighbour, or slice up and eat in the kitchen before it even hits a plate.
I first made this on a rainy Thursday, trying to use up some tired oranges in the fruit bowl — and it turned out so soft, so fragrant, so stupidly good that I now buy oranges just for this. It’s the sort of cake that lets you feel like you’ve baked something proper, even if all you’ve done is boil fruit and throw it in a blender.
Why You’ll Love It
- No flour in sight — naturally gluten-free, no swaps needed
- The oranges (yes, whole oranges) make it juicy, bold, and ridiculously fragrant
- It’s just five ingredients. That’s it.
- Feels fancy but couldn’t be easier
- Keeps beautifully and actually tastes better the next day
- Can be eaten for breakfast and no one can judge you (trust me, I’ve tested this)
Ingredients
- 2 big oranges
- 6 eggs
- 225g ground almonds (about half a pound)
- 225g sugar (same — half a pound)
- 1 tsp baking powder
How to Make It
simmer the oranges:
Toss the oranges into a pot, whole — peel, pith, everything. Cover them with water, bring to a boil, then lower the heat and let them quietly bubble away for 2 hours. The kitchen will smell like citrus and marmalade. Just check the pot now and then so it doesn’t dry out (learned that one the hard way).
cool and blitz:
Once they’re soft and squidgy, drain the oranges and let them cool a bit. Cut them open, pick out any seeds, and then whizz the whole lot in a blender until it’s smooth-ish. You want it thick, like a warm orange jam.
get the eggs airy:
Crack all six eggs into a big bowl and beat them until light and frothy — a good five minutes with an electric mixer. This is what keeps the cake from being too dense.
fold it all in:
Mix your almonds, sugar, and baking powder in another bowl. Then gently fold that into your eggs. Don’t rush — just swirl it in slowly. Finally, pour in the orange mush and stir until it’s all mixed together and sunshine-coloured.
bake and wait:
Pour the batter into a lined 9-inch springform tin. Pop it in a 190°C oven (375°F) and bake for 50 to 60 minutes. It’ll puff, then settle. If a skewer comes out mostly clean, it’s done.
cool (or eat warm, no one’s judging):
Let the cake cool in the tin for about 10 minutes, then run a knife around the edge and pop it out. You can let it cool completely, but honestly… a warm slice with Greek yogurt? Unreal.
Common Mistakes and How to Dodge Them
My cake tastes bitter — why??
You probably skipped the boiling step or didn’t cook the oranges long enough. Simmering mellows the bitterness in the peel. It’s worth the wait.
It collapsed in the middle.
It’s meant to a bit — that’s part of the charm. But if it sinks hard, it may have needed a bit more time in the oven.
It stuck to the pan.
Grease it well and line the bottom with paper. A springform tin really helps. Don’t skip that part — trust me.
I rushed the eggs and they didn’t fluff.
Eggs work best at room temp. And they need a solid whisking to trap air — especially since there’s no flour or rising agent doing the heavy lifting.
Storage and Reheating
- Fridge: Cover and keep for up to 5 days. It actually gets better as the flavours settle in.
- Freezer: Slice it, wrap it, and freeze it for up to 3 months. Defrost in the fridge overnight.
- Microwave: Warm a slice for 20 seconds if you want it soft and cosy.
- Oven: 175°C (350°F) for 10 minutes if you’re heating the whole thing up again.
Frequently Asked Questions
Do I really need to boil the oranges for two hours?
Yep — no shortcuts here. That’s what gives the cake its soft, almost marmalade-like punch.
Can I use clementines or satsumas instead?
Absolutely. Just make sure they’re seedless and still give them the full simmer.
Is it very sweet?
It’s rich, but not cloying. The orange keeps it bright. You can reduce the sugar a bit, but don’t go too low or it’ll lose its magic.
Can I top it with anything?
It’s lovely plain, but also excellent with a dusting of icing sugar, some crème fraîche, or a drizzle of dark chocolate if you’re feeling extra.
Nutrition Facts (Per Serving)
- Calories: 268 kcal
- Fat: 14g
- Carbs: 32g
- Protein: 8g
- Sugar: 26g
- Sodium: 32mg
More Hairy Bikers Recipe:
Hairy Bikers Orange And Almond Cake
Description
A vibrant, moist orange and almond cake made with whole simmered oranges — naturally gluten-free, deeply citrusy, and beautifully simple.
Ingredients
Instructions
- Boil oranges whole for 2 hours. Cool, cut, remove seeds, and purée.
- Whisk eggs until fluffy.
- Fold in sugar, almonds, and baking powder.
- Stir in orange purée.
- Pour into lined tin and bake at 190°C for 50–60 mins.
- Cool slightly before slicing.
Notes
- Don’t skip boiling the oranges — it softens the bitterness.
- Let the cake cool completely for best slicing.
- Store covered — it tastes better on day two.
- Works beautifully with satsumas or blood oranges too.