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Moist Orange Cake Recipe with Whole Boiled Oranges and Almonds

Moist Orange Cake

A flourless orange cake made with whole boiled oranges and almond meal. It is dense, tender, naturally gluten-free when made with certified gluten-free baking powder, and especially moist after resting overnight.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 3 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 oranges, about 500–600 g total Medium-to-large seedless oranges
  • 250 g Almond meal or finely ground almonds
  • 250 g Caster sugar
  • 6 eggs Large eggs
  • 1 teaspoon Baking powder
  • 1 small pinch Salt
  • As needed for greasing Butter or oil
Optional Finish
  • As needed for dusting Icing sugar
  • As needed for decoration Orange slices or strips of orange zest

Method
 

Step-by-Step
  1. Wash the oranges thoroughly, place them whole in a saucepan, cover with water, and simmer gently for about 2 hours until completely soft. Add more water during cooking if necessary to keep the fruit covered.
  2. Drain the oranges and let them cool for 20–30 minutes. Cut them open, remove any seeds, and use both the peel and pulp.
  3. Purée the cooled oranges in a food processor until mostly smooth. A small amount of texture is fine, but check carefully for seeds before continuing.
  4. Heat the oven to 160°C fan, 175°C conventional, or 350°F. Grease a 20 cm or 8-inch springform or round cake pan, then line the base carefully with baking paper.
  5. Beat the eggs and caster sugar until combined. Mix in the orange purée, almond meal, baking powder, and salt until you have an evenly blended batter.
  6. Pour the batter into the prepared pan and bake for approximately 55–70 minutes. The top should be golden, and a skewer inserted in the center should come out with moist crumbs rather than wet batter.
  7. Cool the cake in the pan for 15–20 minutes, then transfer it carefully to a rack. Allow it to cool completely before dusting with icing sugar and decorating with orange slices or zest.

Notes

Boil the oranges until genuinely soft for the best texture and flavor. The cake is delicate while warm, so cool it fully before removing it from the pan. For the richest flavor and moistest crumb, make it a day ahead and rest it overnight.