A beautiful moist light cake with complex and full flavors of oranges and orange peel. Super easy to make, and people love it! Serve in wedges with a mound of whipped cream or ice cream.

Recipe Summary

prep:
2 hrs 30 mins
cook:
1 hr
additional:
30 mins
total:
4 hrs
Servings:
16
Yield:
1 10-inch round cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.

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  • Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.

  • In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.

  • Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

Nutrition Facts

174 calories; protein 5.4g; carbohydrates 21g; fat 8.6g; cholesterol 69.8mg; sodium 41.7mg. Full Nutrition
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Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/06/2006
Awesome !!! The difficult part for this recipes is S&D mission !! (search and destroy orange's seeds) If you did not remove it completely .. your cake will a bit bitter If you did not use stove top method , you can use microwave !!! just put oranges in microwave safe bowl - cover it, and set high for 30min (time might be 30-45min depend on size of orange and W. of microwave) Read More
(57)

Most helpful critical review

Rating: 2 stars
10/03/2012
I also wondered if maybe there was an ingredient missing. And because you use the entire orange the cake tasted a bit orange peelish/bitter. Very moist....good with whipped cream....but something not quite right. Read More
(14)
60 Ratings
  • 5 star values: 38
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
03/06/2006
Awesome !!! The difficult part for this recipes is S&D mission !! (search and destroy orange's seeds) If you did not remove it completely .. your cake will a bit bitter If you did not use stove top method , you can use microwave !!! just put oranges in microwave safe bowl - cover it, and set high for 30min (time might be 30-45min depend on size of orange and W. of microwave) Read More
(57)
Rating: 4 stars
10/03/2012
I use a springform pan and treat this a little more like a cheesecake by baking it in a 1" water bath. Also after the oranges are cool enough to handle I dissect them and remove as much of the seeds strings and white pith that I can. That helps alleviate some of the bitterness. Read More
(38)
Rating: 4 stars
01/12/2006
This was a first flourless cake for me and for a dinner party. To eliminate any bitterness I used thin skinned oranges and after cooking, topped and tailed them to remove the thicker parts of the skin. Also I measured 1 1/4cups of the pulp as there was too much and would have been bitter. It browned up in minutes so I quickly popped on some foil but didn't think to spray the foil with cooking oil so it stuck and tore the top off a perfectly cooked cake, DUH!!! The cake was as good as promised and our guests loved it, my girls, 14 and 11 thought it was "disgusting" as the texture if you're not used to it is wet and very different to flour based cakes. I won't make it again but if you like flourless, this would be a winner! Read More
(31)
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Rating: 5 stars
01/07/2012
Made for my daughters and their friends (age 9-13) and they all loved it (some had 3 pieces). I subbed half the sugar for splenda skipped the saffron and used crystallized ginger instead of candied orange peel. I topped with a hibiscus cream cheese icing (1/2 block of low fat cream cheese 2 TBS blue agave syrup 3 TBS orange marmalade 1/4 c. wild hibiscus syrup). The icing came out a pretty shade of lavender. I decorated with wild yellow flowers from the garden. BIG SUCCESS! Read More
(18)
Rating: 5 stars
11/17/2004
This is one of the great cakes it is delicious warm with fresh cream & cold cut into wedges keeps well in the 'fridge too. Read More
(17)
Rating: 4 stars
02/14/2004
Fabulous cake! I'm always looking for gluten free recipes and this one is great! Very strong orange flavor very moist. Next time I will NOT use navel oranges - too much rind flavor. I needed to partially cover my boiling oranges as they float and one little patch wasn't getting cooked. Read More
(16)
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Rating: 2 stars
10/03/2012
I also wondered if maybe there was an ingredient missing. And because you use the entire orange the cake tasted a bit orange peelish/bitter. Very moist....good with whipped cream....but something not quite right. Read More
(14)
Rating: 5 stars
01/24/2008
This turns out somewhat dense like a coffee cake but is really delicious. If you're trying to make this completely gluten free you should NOT flour the cake pan if you are using white or wheat flour. Instead I used powdered sugar & it worked alright. May use rice flour next time. Read More
(13)
Rating: 5 stars
06/26/2013
This was so good. I was nervous because of some of the reviews but I took time to scoop out a lot of the pith leaving the peel and the orange fruit of course. I don't think it was too hard to do maybe a little messy but just do it over the sink. Boiling the orange made the house smell great! The second time around I added cloves to the boiling to impart a little extra flavor. P.S. note that you need to beat the eggs for 10 minutes! That's an easy thing to miss and why some might not have gotten a great (non-cakey) texture. Read More
(13)
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