I got this recipe from the SBS Food Safari. It is originally a jewish passover dessert and is has become so popular it is a classic cafe cake all over Australia. You boil the oranges for 2 hours and puree the whole oranges (including skin and pips!) which gives the intense orange marmalade flavour as well as making this cake super moist without the need for butter or oil. Although I have been told I say this a lot… this is a very simple cake to make with only 5 ingredients and apart from the long cooking time for the oranges, actually mixing it up only takes a few minutes. Every time I make this cake everyone is very impressed and someone always asks for the recipe, so here it is.

I made this cake once when we were staying at a holiday house and because there was no food processor, I just whizzed it all up in a blender and it worked perfectly well. And if you are organised then you can boil your oranges the day before to save on preparation time. In fact, this whole cake keeps very well for a few days so you can easily cook it the day or two before if you need to.

If you use gluten free baking powder then this flourless cake is also gluten free and is very healthy and so can cater for many different appetites. You can use hazelnut meal instead of almond meal if you would like a nuttier flavour.

Whole Orange and Almond Cake Recipe
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2 oranges
250g caster sugar
6 eggs
250g almond meal
1 tsp baking powder (gluten free to make this cake coeliac friendly)

In a large pot, boil your oranges on low heat for 2 hours. Make sure you check your pot regularly to make sure it doesn’t boil dry… or just add a lot of water to start with. After 2 hours, remove the oranges and allow to cool. You can do this step ahead of time.

Preheat oven to 160 degrees Celsius. Grease and line a round 20cm springform cake tin. Using a food processor,  puree your whole oranges, skin, pips and all. In a separate bowl beat eggs and sugar. Fold through orange puree, baking powder and almond meal.

Alternatively, to save washing up, you can add all the ingredients to the orange puree in the food processor and give it a quick mix until combined. I find this works just as well as beating the eggs separately.

Pour mixture into pan (it will be a bit sloppier then a normal cake mixture) and cook in oven for 1 – 1 1/2 hours until the top is golden brown and the middle is not wobbly. Allow to cool in the pan for at least 10-15 minutes and then gently remove the spring form tin and cool on cake rack.

To Serve
Dust with icing sugar and serve with whipped cream and orange segments.

Serves 8.

 

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