Orange Cake

My whole orange cake is a simple yet elegant dessert that needs just 5 ingredients. Naturally gluten-free and ready in no time. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 244kcal

Author Arman Liew

Ingredients

1 pound oranges
5 large eggs
1 cup sugar
1 teaspoon baking powder
2 1/2 cups almond flour or almond meal

Instructions

Place unpeeled oranges in a saucepan. Cover them with water and bring the water to a boil. Boil the oranges for 10 minutes and drain. Repeat this process two times.
After the third boil, let the oranges cool down. Once cool enough to handle, chop the oranges into 1-inch pieces.
Add the oranges into a food processor or high-power blender and blend until you have a marmalade-like mixture.
Preheat the oven to 160C/320F. Line a 9-inch springform pan with baking paper, bottom, and sides.
Beat eggs and sugar in a bowl. Add oranges, almond flour, and baking powder. Stir until you have a smooth batter.
Transfer the batter to the cake pan. Bake the cake for 60 minutes or until an inserted toothpick comes out clean.
Cool the cake completely before slicing and serving.

Video

Notes

TO STORE: Cover the cake and store it at room temperature for up to 1 week. It will last for a few days longer in the fridge.

TO FREEZE: Wrap the cake in plastic or keep it in an airtight container, then freeze for up to 2 months.

Nutrition