Orange Cake
I saw this recipe on a holiday baking show and decided to give it a try as our Christmas dinner dessert. When you read the recipe, I know you will think it sounds really strange. Yes, you use whole oranges….peel and all. I am not a big cake fan, but this is more like brownie consistency than dry yucky cake. My daughter decided that this was the best cake she had ever had.
Sam’s new favorite cake
Ingredients
- 3 oranges
- 300 grams (3 cups) of ground almonds (almond meal)
- 300 grams (1.5 cups) of coconut sugar
- 2 teaspoons of baking powder
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 7 eggs
Instructions
- Put the whole, unpeeled oranges in a large pot and cover with cold water.
- Bring to a boil and then reduce to a simmer and cook for 11/2 to 2 hours.
- Drain the oranges and let them cool enough so that you can handle them.
- Quarter the oranges and remove any seeds (mine didn’t have seeds).
Boiled oranges
- Put the pieces or orange(yes, peel and all)into a food processor (a blender would probably also work) and pulse until you get a consistency similar to applesauce.
Peels and all
- Weigh out 450 grams of the orange sauce (about a pound) for use in the cake and discard the rest (or use it in a smoothie).
- Return the 450 grams of orange sauce to the food processor and add eggs one at a time while pulsing the food processor.
- Mix all of the dry ingredients together in a large mixing bowl.
- Add the orange and egg mixture into the large bowl of dry ingredients and mix well.
- Pour batter into a well greased and/or parchment lined 8×12 cake pan.
- Bake in a pre-heated 160C (325F) oven for 60 to 80 minutes. Cover with foil after about 40 minutes if it is getting brown. It’s done when it doesn’t jiggle and the center is firm.
- Serve with a dollop of whipped whole cream or coconut milk.
Super moist and delicious
Orange Cake
Ingredients
- 3 oranges
- 300 grams (3 cups) of ground almonds (almond meal)
- 300 grams (1.5 cups) of coconut sugar
- 2 teaspoons of baking powder
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 7 eggs
Instructions
- Put the whole, unpeeled oranges in a large pot and cover with cold water.
- Bring to a boil and then reduce to a simmer and cook for 11/2 to 2 hours.
- Drain the oranges and let them cool enough so that you can handle them.
- Quarter the oranges and remove any seeds (mine didn't have seeds).
- Put the pieces or orange(yes, peel and all)into a food processor (a blender would probably also work) and pulse until you get a consistency similar to applesauce.
- Weigh out 450 grams of the orange sauce (about a pound) for use in the cake and discard the rest (or use it in a smoothie).
- Return the 450 grams of orange sauce to the food processor and add eggs one at a time while pulsing the food processor.
- Mix all of the dry ingredients together in a large mixing bowl.
- Add the orange and egg mixture into the large bowl of dry ingredients and mix well.
- Pour batter into a well greased and/or parchment lined 8x12 cake pan.
- Bake in a pre-heated 160C (325F) oven for 60 to 80 minutes. Cover with foil after about 40 minutes if it is getting brown. It's done when it doesn't jiggle and the center is firm.
- Serve with a dollop of whipped whole cream or coconut milk.
17 Comments
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This cake, amazingly, was much better on the second day. Doesn’t mean it was bad straight from the oven, but it really improved with “age” 🙂
Hi Ruby,
It was good on the third day, too 😉 Glad you enjoyed it!
ha ha ha mine did not last till the third day, but good to know. next time I will bake a bigger one
Hi Lisa,
klingt sehr verlockend, ich experimentiere so gerne!
Natürlich kommt jetzt die Frage nach dem Ersatz für den Kokosblütenzucker … Ich habe keine Vorstellung, wie stark 300 Gramm davon süßen im Vergleich zu bspw. Honig oder Xylit. Was meinst Du, wieviel ich nehmen sollte?
Hi Christine,
I would try around 1 1/4 cups of honey and then maybe reduce the orange pulp mixture to 400 grams down from 450 to balance the liquid ratios. I’ve never used Xylit so I’m not sure on that one. Coconut sugar has a lower glycemic index than honey. If you make it with substitutions, be sure to let me know what you did and how it turned out 🙂
Thanks for that super fast response!
Actually, the glycemic index is not my worry, but how sweet one or another sweetener would come out in taste.
Thank you for the suggestions and I’ll pingback as soon as I blogged the results 🙂
Made this on the weekend and I was sure it was going to end badly when it didn’t look like batter but after cooking it up it was a rather decent cake 🙂 Awesome recipie
Hi Paulo,
I’m so glad that it turned out for you! 🙂
Sounds yummy!
Hi Heide,
It’s really delicious! Let me know how it turns out for you if you try it 🙂
I don’t have a kitchen scale but I’d really like to try this recipe! Can I just measure out the orange without using weight? (i.e. 1 cup, etc).
Hi Ashlee,
I haven’t made it since December, but my daughter made it in January or February and she also doesn’t have a food scale. I think we decided on about 2 cups of the orange goop being equal to the 450 grams and it turned out fine for her.
Hey I just want to say that this recipe sounds super delish and I’m def gonna try it out but i’m just confused about one thing. It says 300gr or 3cups of almond meal and 300gr coconut sugar or 1.5cups. The grams are they same but the cups measurements aren’t.. Am I misunderstanding something? 🙂
Well, the coconut sugar and the almond flour have different weights. The coconut sugar is heavier so it takes less cups of it to get to 300 grams. Does that make sense? If, for example, the recipe also called for 300 grams of duck feathers (ewww!), it would take probably 10 cups to get to that weight. I’ll be making this again soon myself. My husband wanted it for Christmas this year and I never made it. Poor guy asked liked 3 times for it. He has a birthday in February so this cake will get made 🙂
Ah! Hahah of coursse, I didn’t think of that. Makes perfecy sense. Aw poor fellow, he’ll be happy then 🙂 can’t wair to try it out, thanks!