Whole Orange Cake

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There’s something deeply comforting about a cake that doesn’t require peeling, segmenting, or fussing over the fruit. That’s exactly what makes this Whole Orange Cake so special — it uses the entire orange, peel and all, to create a dessert that’s intensely flavorful, moist, and bright. I love how the natural oils from the peel infuse every bite with citrusy depth while the pulp keeps it delightfully tender.

The first time I made this cake, it was purely out of curiosity. I had a few oranges that needed using and a craving for something sweet yet simple. The result was beyond expectations — a sun-kissed cake with a texture between sponge and pound cake, rich in orange flavor and perfect with a dusting of powdered sugar or a drizzle of glaze. It’s become a go-to in my kitchen, whether I’m hosting guests or simply treating myself to an afternoon slice with tea.

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Why You’ll Love This Whole Orange Cake

This cake isn’t just beautiful — it’s bursting with natural citrus flavor from whole oranges, offering a vibrant taste in every slice. The ease of preparation (a food processor or blender does most of the work!) makes it approachable even for beginner bakers. It’s also naturally gluten-free when made with almond flour, and you can dress it up or down depending on the occasion. From breakfast tables to dessert spreads, this cake holds its own with minimal effort.

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Can I Really Use the Whole Orange?

Yes — and you should! Using the entire orange, including the peel, brings out a deeply aromatic and complex flavor that juice or zest alone just can’t deliver. Be sure to use seedless, thin-skinned oranges like navels or mandarins for the best results. If you’re worried about bitterness, simmering the orange first softens and mellows the peel, ensuring your cake is nothing short of delicious.

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Options for Substitutions

If you don’t have almond flour, you can use all-purpose flour for a more traditional texture, though the flavor and moisture will be slightly different. Swap the sugar for coconut sugar or a sugar substitute if you’re reducing refined sugar. For a dairy-free version, use plant-based yogurt or coconut oil instead of butter. And if you want to make it more indulgent, a simple orange glaze or dark chocolate drizzle pairs beautifully with the citrus base.

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Ingredients for this Whole Orange Cake

• Whole Oranges (2 medium-sized): The heart of the recipe — using the entire orange gives the cake intense citrus aroma and flavor.
• Eggs (4 large): Provide structure, moisture, and help the cake rise.
• Granulated Sugar (1 cup): Balances the citrus tang with the right level of sweetness.
• Almond Flour (2 1/2 cups): Makes the cake naturally gluten-free and extra moist with a delicate crumb.
• Baking Powder (1 1/2 teaspoons): Essential for leavening and achieving a light texture.
• Salt (1/4 teaspoon): Enhances all the flavors and balances sweetness.
• Vanilla Extract (1 teaspoon): Adds warmth and depth to the citrus profile.
• Olive Oil or Melted Butter (1/2 cup): Contributes richness and keeps the cake moist.
• Powdered Sugar (optional for dusting): A simple finish that adds a touch of elegance.

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Step 1: Prepare the Oranges

Wash the oranges thoroughly, then place them in a pot with water. Bring to a boil and simmer for about 30–40 minutes to soften the peel and remove bitterness. Let them cool completely, then cut into quarters, remove any seeds, and blend until smooth.

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Step 2: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.

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Step 3: Blend the Wet Ingredients

In a large mixing bowl or food processor, combine the blended oranges, eggs, sugar, vanilla extract, and olive oil or butter. Mix until smooth and well combined.

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Step 4: Add Dry Ingredients

Add almond flour, baking powder, and salt to the wet mixture. Stir gently or pulse until everything is just combined. Avoid overmixing to keep the cake tender.

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Step 5: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and slightly springy.

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Step 6: Cool and Finish

Let the cake cool in the pan for 10–15 minutes before releasing the springform. Transfer to a wire rack and cool completely. Dust with powdered sugar before serving, or add a glaze if desired.

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How Long to Prepare the Whole Orange Cake

Preparation Time

The most time-consuming part of this recipe is softening the whole oranges. Boiling them takes around 30–40 minutes, but this can be done ahead of time. Actual hands-on prep after that is fairly quick — blending, mixing, and pouring the batter takes about 15–20 minutes.

Baking and Cooling Time

Once in the oven, the cake bakes for 45–55 minutes depending on your oven and the moisture in your oranges. After baking, allow 10–15 minutes of cooling in the pan, followed by another 30 minutes to cool completely before slicing or adding any toppings.

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Tips for Perfect Whole Orange Cake

• Use seedless, thin-skinned oranges to avoid bitterness and ensure smooth blending.
• Don’t skip the simmering step — it softens the peel and removes harsh flavors.
• Blend the oranges into a fine purée for a consistent texture in the final cake.
• If using almond flour, avoid overmixing to prevent a dense result.
• Let the cake cool completely before dusting with powdered sugar or glazing, to prevent it from melting in.

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Watch Out for These Mistakes While Cooking

• Skipping the boiling step: Raw orange peel can make the cake bitter and unpleasant.
• Using unseeded oranges: Seeds add unwanted bitterness and texture — remove them completely.
• Underbaking: The cake should be springy and golden; check with a skewer or toothpick.
• Overmixing the batter: This can deflate the cake and make it dense.
• Over-oiling or under-oiling the pan: A properly greased pan ensures easy release without soggy edges.

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What to Serve With Whole Orange Cake?

1. Greek Yogurt or Whipped Cream

A dollop of creamy yogurt or whipped cream adds richness and contrasts beautifully with the citrus.

2. Fresh Berries

Top with strawberries, blueberries, or raspberries for color, flavor, and freshness.

3. Dark Chocolate Drizzle

A thin layer of melted dark chocolate gives this cake a luxurious, dessert-like finish.

4. Hot Tea or Earl Grey

Citrus-forward teas like Earl Grey or chamomile make a soothing pairing.

5. Vanilla Ice Cream

A scoop of vanilla ice cream turns this into a wonderful warm-weather dessert.

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Storage Instructions

Room Temperature

Store the cooled cake in an airtight container at room temperature for up to 2 days. It stays moist and flavorful without refrigeration.

Refrigerator

For longer freshness, refrigerate the cake for up to 5 days. Wrap it tightly or place in a sealed container to prevent drying out. Let it come to room temp before serving.

Freezer

This cake freezes beautifully. Slice and wrap individual portions in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or gently warm in the microwave.

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Estimated Nutrition

• Calories: ~280 per slice
• Protein: 6g
• Fat: 16g
• Saturated Fat: 2g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 18g
• Sodium: 110mg
• Cholesterol: 55mg

(Note: Values are approximate and based on standard ingredients using almond flour and olive oil.)

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Frequently Asked Questions

What kind of oranges work best for this cake?

Seedless navel or mandarin oranges are best — their thin skins and natural sweetness make them ideal for baking whole.

Can I make this cake ahead of time?

Yes! It actually tastes better the next day as the flavors continue to develop. Bake it a day in advance and store it covered.

Is this cake gluten-free?

If made with almond flour, it’s naturally gluten-free. Be sure all other ingredients used are certified gluten-free.

Can I use a blender instead of a food processor?

Absolutely. A high-speed blender works well to purée the oranges and blend the batter.

Can I make it vegan?

With a few tweaks — swap the eggs for a vegan egg substitute and use plant-based yogurt and oil. The texture may vary but the flavor remains great.

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Conclusion

Whole Orange Cake is a fragrant, flavorful treat that captures everything I love about simple baking — minimal effort, big flavor, and impressive results. Whether served with a touch of cream, a sprinkle of sugar, or enjoyed plain, it’s the kind of cake that brightens any table. With its moist crumb and fresh citrus profile, this one is bound to become a staple in your baking rotation.

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