If you’re looking for a cake that bursts with bright citrus flavor yet remains irresistibly moist and tender, the Nigella Whole Orange Cake Recipe is an absolute must-try. Made using an entire orange, peel included, this cake is a beautiful symphony of almond-rich texture and natural sweetness that feels both comforting and a little bit special. It’s naturally gluten-free and perfect for sharing with friends and family, whether you’re celebrating a special occasion or just craving a slice of something wholesome and delicious.
Ingredients You’ll Need
This recipe leans on a handful of simple but essential ingredients, each thoughtfully chosen to create the perfect balance of flavor, texture, and color. From the aromatic whole orange to the rich almond meal, every component plays a vital role in making this cake truly memorable.
- 1 large orange (about 10 oz), scrubbed and whole: The star of the show, providing intense citrus flavor and moisture when simmered and pureed whole.
- 6 large eggs: These give body, structure, and richness to the cake while making it delightfully airy when properly beaten.
- 1 cup (200g) granulated sugar: Sweetness that is perfectly balanced with the citrus and almonds, bringing warmth to every bite.
- 2 1/3 cups (250g) ground almonds (almond meal): Adds a lovely texture and subtle nuttiness, as well as making the cake gluten-free.
- 1 teaspoon baking powder: Helps the cake rise just right, giving it tenderness without losing its dense charm.
- Powdered sugar or glaze for serving (optional): A simple finish that adds a touch of elegance without overpowering the flavors.
How to Make Nigella Whole Orange Cake Recipe
Step 1: Simmer the Orange
Begin by placing your whole orange in a saucepan and covering it generously with water. Simmer gently for 2 hours until the orange is soft and fragrant—this slow cooking helps mellow the bitterness of the peel and infuses the whole cake with deep citrus flavor. Once done, drain the orange and let it cool completely before moving on to the next step.
Step 2: Puree the Orange
When the orange has cooled, slice it into chunks, carefully removing any seeds. Pop these pieces into a food processor and blend until you get a smooth, vibrant orange puree. This puree is going to be the moist, tangy heart of your cake batter, folding all that nature-packed goodness straight into the mix.
Step 3: Prepare the Batter
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the base with parchment paper to ensure easy removal. In a large bowl, whisk the eggs until they become foamy and pale. Then add the granulated sugar, ground almonds, baking powder, and your freshly made orange puree. Stir everything together until you have a uniformly smooth batter, bursting with that lovely orange hue and nutty aroma.
Step 4: Bake the Cake
Pour the batter into your prepared pan, smoothing the surface gently. Slide the pan into your oven and bake for 45 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The cake should have a golden crust and a dense, moist interior that’s deeply satisfying.
Step 5: Cool and Remove
Once baked, allow the cake to cool in the pan—this helps it set perfectly. When it’s cool to the touch, carefully remove it from the springform pan. From here, your Nigella Whole Orange Cake Recipe is ready to be enjoyed just as it is, or dressed up with your favorite finishing touches.
How to Serve Nigella Whole Orange Cake Recipe
Garnishes
Sometimes simplicity is key. A light dusting of powdered sugar creates a delicate snow-kissed surface that enhances the cake’s citrus notes. Alternatively, drizzle a thin glaze made from orange juice and powdered sugar for an extra burst of zest and a shiny finish that looks as good as it tastes.
Side Dishes
Pairing your cake with a side of whipped cream or a dollop of mascarpone can provide a creamy counterpoint that balances the citrus’s brightness. Fresh berries or a crisp salad with mint can add refreshing contrast, turning your cake into a truly special dessert experience.
Creative Ways to Present
For a brunch or tea party, serve slices with edible flowers or candied orange peel for a whimsical touch. You could also layer this cake with whipped cream and fresh fruit for an improvised trifle that keeps the essence of the original Nigella Whole Orange Cake Recipe but adds an extra level of indulgence.
Make Ahead and Storage
Storing Leftovers
This cake actually tastes better after resting overnight, allowing the flavors to meld beautifully. Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days to keep the texture moist and delightful.
Freezing
If you want to save slices for later, this cake freezes exceptionally well. Wrap individual slices in cling film and pop them in a freezer-safe bag. When you’re ready, thaw them overnight in the fridge to maintain their lovely texture and flavor.
Reheating
To enjoy the cake warm, gently reheat slices in a low oven or microwave for just a few seconds until soft and fragrant again. Avoid overheating to preserve the moist crumb and almond-infused richness that makes the Nigella Whole Orange Cake Recipe so enjoyable.
FAQs
Can I use regular flour instead of ground almonds?
While the cake’s signature texture comes from ground almonds, you can substitute with almond flour or even a gluten-free flour blend if needed. Just be aware the flavor and moisture might differ slightly from the original.
Is it important to simmer the orange for 2 hours?
Yes, simmering the whole orange softens the peel, reducing bitterness, and intensifies the citrus flavor, making the cake taste wonderfully aromatic and smooth.
Can I make this cake vegan or dairy-free?
This recipe is naturally dairy-free since it doesn’t call for butter or milk. To make it vegan, you’d need to experiment with egg substitutes like flax or chia eggs, but be aware the texture will change.
How dense is this cake?
Expect a dense but moist texture that’s rich and satisfying—much like a traditional almond cake. It’s not light and fluffy, but that’s part of its charm and appeal.
Can I add other flavors or spices?
Absolutely! A touch of cinnamon, cardamom, or even vanilla can complement the citrus beautifully if you like a layered flavor profile, but the original recipe shines best with its simplicity.
Final Thoughts
Nothing feels quite like sharing a slice of this Nigella Whole Orange Cake Recipe with people you love. Its unique use of the whole orange combined with wholesome almonds creates such a wonderfully fragrant and moist cake that it’s sure to become a favorite in your baking repertoire. Give it a go—once you try it, this cake will always have a special place at your table.
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Nigella Whole Orange Cake Recipe
- Total Time: 3 hours
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This moist and fragrant whole orange cake uses the entire orange, peel and all, for an intense citrus flavor. Popularized by Nigella Lawson, this naturally gluten-free dessert combines ground almonds for a rich, dense texture, making it perfect for any occasion. Finished simply with a dusting of powdered sugar or a citrus glaze, it’s an elegant yet straightforward treat.
Ingredients
Cake Ingredients
- 1 large orange (about 10 oz), scrubbed and whole
- 6 large eggs
- 1 cup (200g) granulated sugar
- 2 1/3 cups (250g) ground almonds (almond meal)
- 1 teaspoon baking powder
For Serving (Optional)
- Powdered sugar or citrus glaze
Instructions
- Simmer the Orange: Place the whole orange in a saucepan, cover with water, and simmer gently for 2 hours until very soft. Drain and let cool completely.
- Prepare the Orange Puree: Once cooled, cut the orange into chunks, remove any seeds, and blend it in a food processor until smooth to create the puree.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment paper to prevent sticking.
- Mix Batter: In a large mixing bowl, beat the eggs until foamy. Add the sugar, ground almonds, baking powder, and orange puree. Stir together until the mixture is well combined and smooth.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool and Serve: Allow the cake to cool in the pan before removing it. Serve plain, dusted with powdered sugar, or topped with a citrus glaze according to preference.
Notes
- You can substitute 2 cups of almond flour for the ground almonds if necessary.
- The cake can be made a day ahead; it develops more flavor as it rests.
- This cake freezes well if you want to prepare in advance or have leftovers.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
