Whole Orange Cake

Why You’ll Love This Recipe

I love this whole orange cake because it is incredibly moist and packed with bright, natural citrus flavor. By using the entire orange, including the peel, you get a deep, aromatic sweetness without any artificial extracts. It is a simple, one-bowl recipe that comes together quickly, and the cake stays tender for days. It is perfect for brunch, dessert, or an afternoon tea, and it is naturally free of dairy and refined sugar when you choose the right sweetener.

Ingredients

• 1 large whole orange, washed and cut into quarters
• 3 large eggs
• 1/2 cup olive oil
• 3/4 cup honey or maple syrup
• 1 1/2 cups almond flour
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions

Preheat your oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan and line the bottom with a circle of parchment paper. Place the quartered orange in a small saucepan and cover it with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Drain the orange and let it cool slightly.

Transfer the softened orange pieces to a blender or food processor. Add the eggs, olive oil, and honey. Blend until the mixture is completely smooth and uniform, scraping down the sides as needed. In a large mixing bowl, whisk together the almond flour, oat flour, baking powder, baking soda, and salt. Pour the wet orange mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.

Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Servings and Timing

This whole orange cake yields 8 generous slices. The total time from start to finish is about 1 hour, including 10 minutes of preparation, 10 minutes of simmering the orange, and 35 to 40 minutes of baking time.

Variations

You can easily customize this cake to suit your taste. For a lemon version, substitute the orange with a whole lemon and reduce the honey to 1/2 cup. Add a teaspoon of poppy seeds for a lovely texture. If you prefer a nut-free option, replace the almond flour with an equal amount of sunflower seed flour. For a more intense orange flavor, fold in the zest of an additional orange before baking. You can also top the cooled cake with a simple glaze made from powdered sugar and fresh orange juice.

Storage and Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and then foil, and freeze for up to 3 months. To reheat, let the cake come to room temperature, or warm individual slices in a 300 degree Fahrenheit oven for 5 to 7 minutes. The cake also tastes wonderful chilled.

FAQs

Can I use a different type of orange?

Yes, any sweet orange variety works well. Navel oranges are my favorite because they are seedless and very juicy. Blood oranges will give a beautiful color and a slightly different floral note. Avoid using bitter oranges like Seville.

Do I need to remove the seeds from the orange?

Yes, you should remove any visible seeds before blending. The peel and pith are fine to use. Just cut the orange into quarters and pick out any seeds you see.

Can I make this cake gluten free?

This recipe is naturally gluten free because it uses almond flour and oat flour. Just make sure your oat flour is certified gluten free if that is a concern.

Why did my cake turn out dense?

A dense cake can happen if you overmix the batter or if your orange was too large and added too much moisture. Make sure to simmer the orange to soften it and drain it well. Also, be gentle when folding the wet and dry ingredients together.

Can I use a sugar substitute instead of honey?

You can use maple syrup as a direct substitute for honey. If you want to use a granulated sweetener like coconut sugar, you may need to add a few tablespoons of milk or orange juice to maintain the right moisture level.

Conclusion

I hope you enjoy making this whole orange cake as much as I do. It is one of my favorite recipes because it feels both special and simple. The whole fruit gives it a unique depth of flavor that you just cannot get from juice or zest alone. Whether you serve it for a holiday gathering or a quiet weekend breakfast, this cake always brings a smile to my face.

Whole Orange Cake

Print Recipe

Discover how to make a moist and fragrant whole orange cake using the entire fruit. This easy recipe is naturally sweet, gluten-free friendly, and perfect for any occasion.

• Author: CookingByNess
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free

Ingredients

– 1 large whole orange, washed and cut into quarters
– 3 large eggs
– 1/2 cup olive oil
– 3/4 cup honey or maple syrup
– 1 1/2 cups almond flour
– 1/2 cup oat flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan and line with parchment paper.
2. Place quartered orange in a saucepan, cover with water, and bring to a boil. Simmer for 10 minutes. Drain and cool slightly.
3. Blend the softened orange, eggs, olive oil, and honey until smooth.
4. In a bowl, whisk almond flour, oat flour, baking powder, baking soda, and salt.
5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
6. Pour batter into the prepared pan and bake for 35 to 40 minutes until golden and a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For a lemon version, substitute the orange with a whole lemon and reduce the honey to 1/2 cup. Add poppy seeds if desired.