This cake is bright, rich, and fluffy — and yes, it’s completely flourless! Made with whole boiled oranges and almond flour, it’s naturally gluten-free and full of citrus flavor. It’s the first (and most indulgent) part of our juicy orange recipe series — where we’ll also make fermented oranges, candied peel, salad dressing, frozen juice, and natural cleaners!
Made with whole oranges (yes, peel and all!)
Totally flourless and naturally gluten-free
Moist, zesty, and super fragrant
Helps use up a lot of oranges
Pairs perfectly with cream, yogurt, or just a good cup of tea
Kicks off a zero-waste orange kitchen adventure
Serves:
8 – 12 people
Time to Prepare:
1 hour
Time to cook or cure:
35 min
Skill
Baking
Serves:
8 -12 people
Time to Prepare:
1 hour
Time to cook or cure:
35 min
Skills:
Baking
for the batter
600 grams of whole oranges (about 3 medium oranges)
250 grams almond flour
250 grams cane sugar
6 large eggs
1.5 teaspoons baking soda (bicarbonate of soda)
1 teaspoon salt
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for the decoration:
Serve chilled or at room temperature.
Pair with coffee, herbal tea, or a citrus spritz.
Add extra orange zest or our candied oranges on top for special occasions!
Place the whole unpeeled oranges in a saucepan and cover with water.
Bring to a boil, then drain completely to reduce bitterness.
Refill with fresh water, bring to a boil again, then simmer for about 40 minutes, until the oranges are soft all the way through.
While they cook, start prepping your cake tin.
Line the bottom of a 23 cm / 9 inch springform cake pan with baking paper.
Close the springform around the paper to secure it in place.
Preheat the oven to 180°C (350°F).
Once the oranges are soft, remove them from the water and allow to cool slightly.
Cut them in half and remove any seeds.
In a blender, purée the whole oranges (peel and all) together with the eggs into a smooth mixture.
In a large mixing bowl or stand mixer, add:
Almond flour
Cane sugar
Salt
Baking soda
Pour in the orange–egg purée.
Blend or stir everything together until you have a smooth, uniform batter.
Pour the batter into your prepared springform tin.
Bake in the preheated oven for 35–40 minutes, or until the top is golden and there’s no wobble when you gently shake the pan.
Remove the cake from the oven and let it cool fully in the tin before removing it and adding toppings.
In a small bowl, combine:
200 g mascarpone
2 tablespoons unrefined sugar
1 teaspoon vanilla sugar
Mix until smooth and creamy.
Spread the mascarpone cream evenly over the top of the cooled cake.
Add thin slices of orange (raw or lightly candied).
Top with fresh mint sprigs for color and fragrance.
Dust with cinnamon powder.
Add a few cinnamon sticks for a rustic, festive look.
Store the undecorated cake in an airtight container at room temp for up to 3 days.
With topping, refrigerate and consume within 3–4 days.
Cake can be frozen (without topping) for up to 2 months.
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