Like clockwork, each year I ask my husband what he wants for his birthday dessert. We playfully act as if he might say something different, but inevitably, he requests an orange cake with a grin.
I stumbled upon a fascinating recipe for an Orange and Almond Cake on NYTimes Cooking, authored by Claudia Roden from her cookbook Everything Tastes Better Outdoors. The recipe was unique because it used entire oranges and was devoid of flour, oil, or butter — ingredients typically deemed essential for cake-making.
The first time I baked this cake, it radically changed my perspective on what is necessary for a delicious cake. Both my husband and I were captivated by its charm. Over time, I’ve refined the 5-ingredient recipe to be faster and simpler. Now, this lusciously moist and aromatic cake is a staple for nearly every special event, and it always vanishes quickly.
Simply Recipes / Mark Beahm
The Wonders of Using Whole Oranges
It may sound unusual to use entire oranges, pith and all, in a cake, but it’s surprisingly effective with a few adjustments. Originally, Roden’s recipe required simmering two large navel oranges for two hours. I’ve found that one hour suffices, or you can even pressure cook them for 30 minutes with a natural release.
Alternatively, you can use my method: bypass boiling the oranges entirely. Opt for juicy, thin-skinned varieties such as mandarins or tangerines. They’re smaller than navels, so you’ll need a few more, but they require no cooking, which slashes the prep time to under 10 minutes.
The cake consists solely of almond flour, eggs, sugar, oranges, and baking powder, with a pinch of salt, making it naturally gluten-free and lactose-free. Despite lacking any oil or butter, it remains delightfully moist for days and has a texture akin to cheesecake.
Serving Suggestions
This cake is perfect as it is, but for an extra touch of elegance, I sometimes dust it with powdered sugar or spread a thin layer of orange marmalade on top. For those who enjoy the pairing of orange and chocolate, a simple chocolate ganache makes an excellent topping as well. My husband particularly loves this combination.
Simply Recipes / Mark Beahm
Whole Orange Cake
Keep Screen Awake
Ingredients
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2 to 4 thin-skinned oranges, mandarins, or tangerines (13 to 14 ounces total)
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5 large eggs
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2 1/2 cups (250g) almond flour
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1 1/4 cups (250g) granulated sugar
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1 teaspoon baking powder
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1/2 teaspoon salt
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Powdered sugar, orange marmalade, or whipped cream, for topping (optional)
Method
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Preheat the oven to 375°F.
Grease and flour a 9-inch round cake pan. If you want to keep this recipe gluten-free, flour the cake pan with gluten-free flour or granulated sugar.
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Process the oranges:
Slice the oranges in half perpendicular to the stem (like you are going to juice them) and remove any seeds. Add them to a food processor and pulse several times, then stop and look for any remaining seeds. Process until a smooth paste forms, scraping down the sides as needed.
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Bake:
Add the eggs, almond flour, sugar, baking powder, and salt and process until a smooth batter forms. Pour into the pan and bake until the edges are brown, the top is golden, and a cake tester comes out clean or with moist crumbs, 45 to 55 minutes.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
