If you’ve ever wanted a dessert that’s as vibrant and fragrant as a Mediterranean orchard, the Nigella Whole Orange Cake is about to become your new obsession. Imagine biting into a slice bursting with bold orange flavor—all thanks to using every glorious bit of the fruit, peel and all—in a cake that’s naturally moist, lush, and entirely gluten-free. From the first perfumed notes as it bakes, to the last tender crumb, this cake proves that sometimes, the simplest combination of ingredients creates pure magic.
Ingredients You’ll Need
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Ingredients:
- 2 large oranges (about 1 pound total)
- 6 large eggs
- 1 cup granulated sugar
- 2 1/3 cups almond flour (finely ground almonds)
- 1 teaspoon baking powder
- powdered sugar for dusting (optional)
How to Make Nigella Whole Orange Cake
Step 1: Simmer the Oranges
Place the whole, unpeeled oranges in a medium saucepan and cover them with water. Bring everything to a gentle boil, then reduce the heat and let the oranges simmer away for 1.5 to 2 hours. This gentle cooking softens both the flesh and the peel, mellowing any bitterness while deepening the citrusy flavor. Drain the oranges and let them cool completely before moving on to the next step—it’s worth the wait!
Step 2: Prepare the Orange Purée
Once your oranges have cooled, cut them into chunks, removing only the seeds and nothing else. Pop all the pieces—peel, pith, and juicy fruit—into a food processor or blender. Blend until everything is silky smooth. This purée is the literal heart and soul of your Nigella Whole Orange Cake, so don’t skimp on blending time for the silkiest crumb!
Step 3: Preheat the Oven and Prep Your Pan
Set your oven to 350°F so it’s perfectly heated when you’re ready to bake. Grease a 9-inch springform pan with a little oil or butter, and line the bottom with parchment paper. This small effort guarantees your cake releases effortlessly—nothing sticks, and every slice comes out beautifully intact.
Step 4: Make the Batter
In a large mixing bowl, beat together the eggs and granulated sugar until the mixture is light, pale, and a bit fluffy—this usually takes a couple of minutes with a hand mixer or some good old-fashioned elbow grease. Gently fold in your gorgeous orange purée, mixing until just combined. Lastly, add the almond flour and baking powder, stirring everything together until the batter is smooth and uniform. Don’t overmix—just combine until you have a fragrant, thick batter.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared pan, smoothing out the top. Bake for 45 to 55 minutes, or until a toothpick poked in the center comes out clean. Your kitchen will fill with the warm scent of oranges, making it especially hard to wait. Once baked, allow the cake to cool in the pan before transferring it to a serving plate and finishing it off with a delicate dusting of powdered sugar, if you’d like extra sparkle.
How to Serve Nigella Whole Orange Cake
Garnishes
A Nigella Whole Orange Cake looks stunning with just a blizzard of powdered sugar, but you can easily dress it up further. Add some artful curls of orange zest, toasted almond slivers for crunch, or even a few edible flowers to play up its Mediterranean flair. A dollop of softly whipped cream or a spoonful of thick Greek yogurt brings a lush contrast to the zesty cake.
Side Dishes
This cake is scrumptious all on its own, but a small plate alongside fresh berries, citrus salad, or even a scoop of vanilla ice cream makes for a dazzling dessert platter. If you’re serving it with coffee or tea, the orange oils in the cake are beautifully highlighted—perfect for a long, relaxed afternoon with friends.
Creative Ways to Present
For parties, try cutting the cake into small squares and topping each with a spoon of marmalade or orange curd for mini citrus treats. Or, serve each slice with a short stack of candied orange slices layered on top. The Nigella Whole Orange Cake also makes an unforgettable brunch centerpiece—just add a pitcher of sparkling orange mimosas for the full experience!
Make Ahead and Storage
Storing Leftovers
One of the best things about Nigella Whole Orange Cake is how beautifully it keeps. Simply cover any leftovers tightly in plastic wrap or store in an airtight container on your kitchen counter. It will stay delicious and moist for about 3 days, making it perfect for baking a day in advance.
Freezing
You can freeze the cake, too! Cut it into individual slices or wrap the whole cake well in a double layer of plastic wrap, followed by foil. Store in the freezer for up to 2 months. When a craving hits, let slices thaw at room temperature for an hour or two for a fresh, just-baked taste.
Reheating
This cake is lovely at room temperature, but for extra coziness, you can gently warm slices in the microwave for 10–15 seconds, or wrap them in foil and heat in a 300°F oven for a few minutes. Serve warm with ice cream or yogurt for a dreamy dessert experience.
FAQs
Can I use another type Dessert
Absolutely! Blood oranges, tangerines, or even Meyer lemons work well—just make sure to adjust for any tartness, and use the same method for simmering and puréeing the fruit. Each brings its own distinct flavor to the Nigella Whole Orange Cake.
Is it necessary to use almond flour, or can I try another flour?
Almond flour is what creates the cake’s signature moistness and tender crumb. Regular flour won’t offer the same result, but you could experiment with another finely ground nut meal, such as hazelnut, to change up the flavor a bit.
Why do I use the whole orange, including the peel?
Using the entire orange—peel, pith, and flesh—packs the cake with bold flavor and aromatic oils. It also cuts any bitterness after simmering, creating a rich, complex orangey taste you simply won’t get from juice or zest alone in a Nigella Whole Orange Cake.
What if I don’t have a springform pan?
No worries! You can use a well-greased 9-inch round cake pan lined with parchment at the bottom. Just be gentle when turning the cake out, since it’s tender and moist.
Can I add spices or other flavorings?
Yes—a pinch of cardamom or cinnamon (about 1/2 teaspoon) adds warm undertones that complement the citrus beautifully. You could also stir in some vanilla extract to enhance the aroma of your Nigella Whole Orange Cake.
Final Thoughts
I hope you’ll find as much joy in baking this Nigella Whole Orange Cake as I do every single time. It’s a cake that turns simple ingredients into something truly stunning—bright, bursting with orange, and memorable at any gathering. Give it a try, share it with friends and family, and delight in every fragrant, sunny slice!
Print
Nigella Whole Orange Cake Recipe
- Total Time: 2 hours 15 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Nigella Whole Orange Cake is a delightful gluten-free dessert that celebrates the natural sweetness of oranges. Made with whole boiled oranges and almond flour, this moist and flavorful cake is a Mediterranean-inspired treat perfect for any occasion.
Ingredients
Ingredients:
- 2 large oranges (about 1 pound total)
- 6 large eggs
- 1 cup granulated sugar
- 2 1/3 cups almond flour (finely ground almonds)
- 1 teaspoon baking powder
- powdered sugar for dusting (optional)
Instructions
- Prepare Oranges: Boil whole oranges until very soft, then blend into a purée.
- Preheat and Prepare: Preheat oven, grease and line a springform pan.
- Mix Batter: Beat eggs and sugar, fold in orange purée, almond flour, and baking powder.
- Bake: Pour batter into pan and bake until done.
- Finish: Cool, dust with powdered sugar, and serve.
Notes
- This cake is naturally gluten-free and stays moist for days.
- For a touch of spice, add 1/2 teaspoon of ground cardamom or cinnamon.
- Pairs beautifully with whipped cream or Greek yogurt.
- Prep Time: 20 minutes (plus cooling time)
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 105mg
