This easy and delicious Whole Orange Cake by Nigella Lawson is a moist and zesty dessert made with fresh oranges, almond meal, and simple pantry staples. It’s naturally gluten-free and perfect for any occasion. The unique method of boiling whole oranges creates a beautifully rich flavor and texture, making this cake both impressive and easy to make!
Ingredients Needed
- 2 medium oranges (600g / 1.4 lb total; ~300g / 10 oz each, ~8cm / 3″ diameter)
- 1 1/4 tsp baking powder
- 6 large eggs, at room temperature
- 250g / 1 1/4 cups white sugar
- 275g / 2 3/4 cups almond meal (ground almonds)
How To Make Whole Orange Cake
- Boil the oranges: Place oranges in a pot, cover with cold water, and bring to a boil over medium-high heat. Boil for 10 minutes and drain. Repeat this process two more times. Alternatively, boil for 40 minutes without draining, monitoring the water level.
- Chop the oranges: Rinse boiled oranges and allow to cool slightly. Slice into 1cm / 1/4″ thick slices, dice them, and remove any seeds. Let the oranges cool completely.
- Preheat the oven: Preheat your oven to 160°C / 320°F (140°C fan). Grease and line a 23cm / 9″ round cake pan with baking parchment.
- Blitz the oranges: Add diced oranges to a food processor. Blitz on high in 4 x 10-second bursts, scraping down the sides between bursts, until the oranges reach a marmalade-like consistency with a few visible rind bits.
- Make the batter: Add almond meal, eggs, baking powder, and sugar to the food processor. Blitz on high for 5-10 seconds until well combined.
- Bake the cake: Pour the batter into the prepared cake pan. Bake for 60 minutes or until the surface is golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool fully in the pan. If not using a loose-base pan, cover the surface with parchment paper before turning it out to prevent sticking. Decorate with orange slices, rind strips, flowers, or a dusting of icing sugar. Slice and serve!
Recipe Tips
- Choose seedless oranges: If possible, use seedless oranges to save time and avoid the hassle of removing seeds after boiling.
- Boil the oranges properly: Boiling the oranges three times removes the bitterness from the rind, so don’t skip this step for a balanced flavor.
- Cool oranges completely: Let the boiled oranges cool before blending; warm oranges can affect the texture of the batter.
- Use a food processor: Blending the oranges and batter in a food processor ensures a smooth consistency without chunks.
- Line the cake pan well: Use baking parchment to line the pan fully, as this cake is moist and sticky, making it easier to remove without breaking.
How To Store Leftovers?
- Refrigerate: Let the leftover Whole Orange Cake cool to room temperature. Once cooled, cover it tightly and store it in the fridge for up to 3 days.
- Freeze: If you want to freeze the cake, wrap it tightly in plastic wrap or foil, then place it in an airtight container. It can be frozen for up to 2 months. To thaw, leave it at room temperature for several hours before serving.
Nutrition Facts
Serving Size: 1 slice (1/16 of the cake)
- Calories: 300
- Total Fat: 18g
- Saturated Fat: 1g
- Cholesterol: 90mg
- Sodium: 5mg
- Potassium: 200mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 15g
- Protein: 8g
Try More Nigella Recipes:
- Nigella Lawson Sticky Toffee Pudding
- Nigella Slow Cooker Lamb Tagine
- Nigella Date And Walnut Cake
- Nigella Chestnut Soup
Nigella Whole Orange Cake
Description
This easy and delicious Whole Orange Cake by Nigella Lawson is a moist and zesty dessert made with fresh oranges, almond meal, and simple pantry staples. It’s naturally gluten-free and perfect for any occasion. The unique method of boiling whole oranges creates a beautifully rich flavor and texture, making this cake both impressive and easy to make!
Ingredients
Instructions
- Boil the oranges: Place oranges in a pot, cover with cold water, and bring to a boil over medium-high heat. Boil for 10 minutes and drain. Repeat this process two more times. Alternatively, boil for 40 minutes without draining, monitoring the water level.
- Chop the oranges: Rinse boiled oranges and allow to cool slightly. Slice into 1cm / 1/4″ thick slices, dice them, and remove any seeds. Let the oranges cool completely.
- Preheat the oven: Preheat your oven to 160°C / 320°F (140°C fan). Grease and line a 23cm / 9″ round cake pan with baking parchment.
- Blitz the oranges: Add diced oranges to a food processor. Blitz on high in 4 x 10-second bursts, scraping down the sides between bursts, until the oranges reach a marmalade-like consistency with a few visible rind bits.
- Make the batter: Add almond meal, eggs, baking powder, and sugar to the food processor. Blitz on high for 5-10 seconds until well combined.
- Bake the cake: Pour the batter into the prepared cake pan. Bake for 60 minutes or until the surface is golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool fully in the pan. If not using a loose-base pan, cover the surface with parchment paper before turning it out to prevent sticking. Decorate with orange slices, rind strips, flowers, or a dusting of icing sugar. Slice and serve!
Notes
- Choose seedless oranges: If possible, use seedless oranges to save time and avoid the hassle of removing seeds after boiling.
- Boil the oranges properly: Boiling the oranges three times removes the bitterness from the rind, so don’t skip this step for a balanced flavor.
- Cool oranges completely: Let the boiled oranges cool before blending; warm oranges can affect the texture of the batter.
- Use a food processor: Blending the oranges and batter in a food processor ensures a smooth consistency without chunks.
- Line the cake pan well: Use baking parchment to line the pan fully, as this cake is moist and sticky, making it easier to remove without breaking.
Nigella Whole Orange Cake