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

Scale

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

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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