If you adore vibrant, citrusy desserts that are as wholesome as they are decadent, you are going to fall head over heels for this Nigella Whole Orange Cake Recipe. This cake is a gorgeous celebration of oranges in their entirety, capturing the fruit’s bright, zesty essence without losing a hint of moisture or richness. With just a handful of simple ingredients, including almond flour that lends a tender crumb and a naturally gluten-free boost, this cake brings deep orange flavor and a soft, melt-in-your-mouth texture that only improves the next day. Whether you’re baking for a cozy afternoon tea or a festive occasion, this recipe feels like a warm hug in cake form.
Ingredients You’ll Need
Getting the ingredients right is key in a recipe like this one, where each component shines through and complements the others. Every ingredient plays a vital role—from the whole oranges that lend the cake its signature citrus punch to the almond flour that provides that rich, tender crumb full of character.
- 2 large seedless oranges scrubbed: Using the whole orange, peel and all, gives this cake its deep, citrus flavor and natural sweetness.
- 6 large eggs: They bring structure and richness, helping the cake rise beautifully while keeping it moist.
- 1 cup granulated sugar: This balances the natural tartness of the oranges and adds the perfect amount of sweetness.
- 2 1/3 cups almond flour: Adds a delicate nutty flavor plus a tender, gluten-free texture.
- 1 teaspoon baking powder: Just enough to give the cake a light lift without overpowering the natural orange flavor.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
- Powdered sugar for dusting (optional): A final touch that adds a pretty, sweet finish.
How to Make Nigella Whole Orange Cake Recipe
Step 1: Prepare the Oranges
Begin by placing the whole seedless oranges, skin and all, into a pot and cover them with water. Bring the water to a boil, then reduce the heat to a gentle simmer. Cooking the oranges for an entire hour until they are incredibly soft breaks down their bitterness and intensifies their natural sweet citrus flavor. Once done, drain the water and leave the oranges to cool completely before moving on.
Step 2: Blend the Oranges
Cut the cooled oranges into chunks and carefully remove any seeds you might find. Blend the chunks into a silky-smooth puree. This puree is the star of the show, infusing the cake with intense orange flavor and vibrant moisture throughout the batter.
Step 3: Whisk Eggs and Sugar
In a large mixing bowl, whisk together the six eggs and granulated sugar until the mixture turns pale and slightly thickens. This step aerates the batter, contributing to a light and fluffy texture once baked. It’s important to invest a little time here to get the volume just right.
Step 4: Add Dry Ingredients and Orange Puree
Gently stir the almond flour, baking powder, and salt into the egg and sugar mixture until fully combined. Then fold in your luscious orange puree slowly, making sure everything blends together smoothly without deflating the batter. The batter will be wonderfully moist and fragrant.
Step 5: Bake the Cake
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to ensure easy removal after baking. Pour the batter in, spreading it evenly. Place the pan in the oven and bake for 50 to 60 minutes. The cake is ready when it has a warm golden color and a toothpick inserted in the center comes out clean. Watching it rise and turn golden is truly a joy for the senses.
Step 6: Cool and Finish
Allow the cake to cool in the pan for about 15 minutes before loosening the springform sides. Then, let the cake cool completely on a rack. Before serving, dust a light layer of powdered sugar over the top to add a pretty and sweet visual touch. This final step elevates the cake’s presentation beautifully.
How to Serve Nigella Whole Orange Cake Recipe
Garnishes
There’s something delightfully simple yet elegant about topping this cake with a dusting of powdered sugar. For an extra luscious experience, try adding a dollop of freshly whipped cream or a spoonful of creamy Greek yogurt. The tanginess of yogurt pairs beautifully with the orange notes.
Side Dishes
While the Nigella Whole Orange Cake Recipe can shine all on its own, it’s lovely alongside fresh berries or a scoop of vanilla ice cream if you want to add an indulgent twist. A cup of strong black tea or freshly brewed coffee complements the citrus flavors perfectly, making it an ideal dessert or teatime treat.
Creative Ways to Present
For a special gathering, present the cake sliced with thin orange zest curls or edible flowers on top to add a pop of color. Alternately, you can plate slices alongside a drizzle of honey or a light orange glaze for a stunning finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
The delightful thing about this cake is that its flavors deepen and improve after a day or two, so leftovers are genuinely something to look forward to. Store your cake in an airtight container at room temperature or in the refrigerator for up to three days, making it perfect for prepping ahead.
Freezing
If you want to keep the cake for longer, freezing is a fantastic option. Wrap slices tightly in plastic wrap and then foil, or store in a freezer-safe container. This method preserves the cake’s moisture and flavor for up to two months. When you’re ready, thaw slices overnight in the fridge for best results.
Reheating
Warm a slice gently in the microwave for about 15 to 20 seconds before serving to bring back that fresh-baked softness, or place it in a low oven (around 300°F) for a few minutes. Pair it with a scoop of ice cream or cream for a melt-in-your-mouth experience.
FAQs
Can I use regular flour instead of almond flour?
While this cake works best with almond flour to maintain its signature texture and gluten-free status, you can experiment with regular flour. Just note that the texture and flavor will differ as almond flour contributes a unique moistness and nutty taste.
Do I have to use seedless oranges?
Using seedless oranges is recommended to avoid the hassle of removing seeds, but if you only have regular oranges, just be thorough when picking out the seeds after cooking so they don’t make their way into the puree.
What makes this Nigella Whole Orange Cake Recipe gluten-free?
This cake is naturally gluten-free because it uses almond flour instead of wheat-based flours. That means it’s perfect for anyone avoiding gluten, without any compromise on taste or texture.
Can I make this cake vegan?
Since eggs are integral to the structure of this cake, making it vegan isn’t straightforward. However, creative substitutions like flax eggs might work but will alter the texture quite a bit, so the classic recipe is usually preferred.
Why does the flavor improve the next day?
Allowing the cake to rest lets the flavors meld and intensify, while the moisture distributes evenly. This deepens the orange taste and gives the cake a beautiful, well-rounded sweetness that’s hard to resist.
Final Thoughts
If you’re looking to add a special citrusy masterpiece to your baking repertoire, this Nigella Whole Orange Cake Recipe is an absolute must-try. Its wonderfully tender crumb, vibrant orange flavor, and simple, wholesome ingredients make it a treat you’ll want to share again and again. Give it a go, and you might just find your new favorite cake!
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Nigella Whole Orange Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Description
Nigella Lawson’s Whole Orange Cake is a moist, flavorful dessert that utilizes whole boiled oranges blended into a smooth puree, combined with almond flour to create a naturally gluten-free and dense cake. It’s a simple, elegant cake perfect for serving with whipped cream or Greek yogurt, and improves in flavor when allowed to rest overnight.
Ingredients
Oranges
- 2 large seedless oranges, scrubbed
Cake Batter
- 6 large eggs
- 1 cup granulated sugar
- 2 1/3 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Finishing
- Powdered sugar, for dusting (optional)
Instructions
- Boil Oranges: Place the whole seedless oranges in a pot and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook the oranges for 1 hour until they become very soft.
- Prepare Orange Puree: Drain the cooked oranges and let them cool completely. Once cool, cut the oranges into chunks, removing any seeds if present. Blend the chunks into a smooth puree to be incorporated into the batter.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
- Mix Eggs and Sugar: In a large mixing bowl, whisk the eggs together with the granulated sugar until the mixture is pale in color and slightly thickened, indicating air has been incorporated.
- Add Dry Ingredients: Stir in the almond flour, baking powder, and salt into the egg and sugar mixture until just combined.
- Incorporate Orange Puree: Fold the smooth orange puree carefully into the batter until it is uniform and smooth.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 50 to 60 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before releasing the sides of the springform pan. Let it cool completely on a wire rack.
- Optional Finishing Touch: Dust the cooled cake with powdered sugar if desired before serving.
Notes
- The flavor of the cake improves after resting, making it even better when served the next day.
- This cake is naturally gluten-free due to the use of almond flour instead of wheat flour.
- For added richness, serve the cake with whipped cream or Greek yogurt.
