Whole Orange Cake

This recipe uses the pith, peel and flesh of the orange. Simmer the oranges first before mashing them to create a wonderful cake with extra flavour.


2 oranges

300g almond flour

200g sugar

1tsp baking powder

6 eggs


Place the whole oranges leaving the skin on into a pot of water. Boil for 30 minutes. After 15 minutes change the water and boil again for another 15 minutes. Remove the oranges from the heat and roughly chop into pieces. Place the oranges into a blender and blitz.

Add the eggs and sugar to a large mixing bowl. Using an electric beater beat the eggs and sugar till its forms a thick batter. Gently stir through the blitzed oranges. Fold in the almond flour and baking powder, mix gently this will prevent from knocking the air out of the eggs.

Line a large round baking tin with parchment paper or spray/rub with oil. Pour the mixture into the tin. Pre heat the oven to 175 degrees. Bake for 35-40 minutes at 175 degrees.

Remove from the oven & allow to cool before removing from the tin. Garnish with icing sugar. This cake is delicious served with yogurt or cream.


In the unlikely event of not being able to eat it all at once, here's how to store the cake so you can enjoy it the next day: 

  1. Allow it to cool completely at room temperature. Then, wrap the cake tightly with plastic wrap or aluminum foil to prevent it from drying out
  2. You can store the wrapped cake at room temperature for up to 3-4 days. Alternatively, you can refrigerate the cake for up to a week, but keep in mind that refrigeration may cause the cake to become slightly drier.
  3. If you want to freeze the cake, wrap it tightly in plastic wrap or aluminum foil, and then place it in an airtight container. The cake can be frozen for up to 3 months. To thaw, remove the cake from the freezer and let it come to room temperature before unwrapping and serving.