If you’re looking for a dessert that’s as striking as it is simple, you have to try Nigella Whole Orange Cake. This Mediterranean-inspired treat is proof that humble ingredients can turn into something truly spectacular. Each slice bursts with real orange flavor—peel and all—giving a moist, dense crumb that’s naturally gluten-free and irresistibly fragrant. Whether you’re baking for a special occasion or just want to brighten up your week, this cake always delivers a little sunshine to the table.
Ingredients You’ll Need
-
Fruits
- 2 medium oranges (about 1 lb total)
Wet Ingredients
- 6 large eggs
Dry Ingredients
- 1 1/4 cups granulated sugar
- 2 1/3 cups almond flour (finely ground almonds)
- 1 teaspoon baking powder
For Garnish
- Powdered sugar for dusting (optional)
How to Make Nigella Whole Orange Cake
Step 1: Simmer and Soften the Oranges
Place your whole, unpeeled oranges in a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer for two hours. This slow simmer softens the peel and flesh, mellowing any bitterness and filling your kitchen with the most wonderful citrus scent. Drain and let them cool just enough to handle.
Step 2: Prepare the Orange Purée
Once the oranges are cool, cut them into chunks and check for seeds—discard any you find. Toss the orange pieces, peel and all, into a food processor or blender. Blitz until you have a smooth, fragrant purée. This is the soul of your Nigella Whole Orange Cake!
Step 3: Preheat and Prep Your Pan
Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment paper for easy (and drama-free) cake removal. The springform pan is key for keeping everything intact and looking gorgeous.
Step 4: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs and sugar together until pale, light, and fluffy. This gives the cake a gentle rise and a bit of airiness, so don’t rush this step—your patience will be rewarded!
Step 5: Combine with Orange and Dry Ingredients
Gently fold in your orange purée, almond flour, and baking powder. Mix just until you have a smooth, even batter—over-mixing will make the cake dense, so a light touch is best.
Step 6: Bake to Golden Perfection
Pour the batter into your prepared pan, smoothing the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before attempting to remove it—this helps it set up beautifully.
Step 7: Finish with Powdered Sugar
If you like, dust the cake with a flurry of powdered sugar just before serving. It’s the simplest finishing touch, but it makes the Nigella Whole Orange Cake look positively celebratory!
How to Serve Nigella Whole Orange Cake
Garnishes
A light dusting of powdered sugar is classic, but don’t be afraid to get creative! Scatter over some finely grated orange zest, a handful of toasted sliced almonds, or even a few edible flowers for a beautiful, fresh touch that echoes the cake’s bright flavor.
Side Dishes
This cake pairs like a dream with softly whipped cream or a dollop of thick Greek yogurt—each adds a creamy contrast to the bright, moist crumb. For a more decadent twist, try serving it with a scoop of vanilla ice cream or a drizzle of orange blossom honey. A pot of good tea or strong coffee brings everything together perfectly.
Creative Ways to Present
If you’re serving guests, cut the Nigella Whole Orange Cake into slim wedges and arrange them in a fan shape on a platter. For a special brunch, serve individual slices with a spoonful of yogurt and a sprinkle of toasted pistachios. It’s also lovely as part of a Mediterranean dessert spread alongside fresh berries and nuts.
Make Ahead and Storage
Storing Leftovers
The Nigella Whole Orange Cake is one of those wonderful desserts that gets even better after a day or two. Store it covered at room temperature for up to three days, or keep it in the refrigerator for up to a week—the flavors deepen and the crumb stays amazingly moist.
Freezing
This cake freezes beautifully. Simply wrap slices or the whole cake tightly in plastic wrap, then foil, and store in an airtight container or freezer bag. It will keep well for up to two months. Thaw overnight at room temperature before serving.
Reheating
If you like your cake slightly warm, just pop a slice in the microwave for 10-15 seconds or warm it gently in a low oven. This revives the texture and brings out the orange fragrance, making leftover pieces taste freshly baked.
FAQs
Can I use other citrus fruits instead of oranges?
Absolutely! While classic Nigella Whole Orange Cake uses oranges, you can experiment with whole mandarins, clementines, or even Meyer lemons for a different flavor profile. Just remember to adjust for sweetness and bitterness as needed.
Is almond flour the same as almond meal?
For best results, use finely ground almond flour, which is lighter and gives a smoother texture. Almond meal (which is coarser and sometimes includes almond skins) can work, but your cake may be denser and slightly grainier.
Do I need to use a springform pan?
While a springform pan makes removal easy, you can use a regular 9-inch round pan lined well with parchment. Just be gentle when removing the cake, as it’s delicate when warm.
Can I make Nigella Whole Orange Cake ahead for a party?
Yes! In fact, it tastes even better the next day as the flavors meld and the crumb becomes moister. Bake it a day in advance, let it cool completely, and keep it covered until you’re ready to serve.
Is this cake suitable for gluten-free diets?
Definitely. Nigella Whole Orange Cake is naturally gluten-free thanks to the almond flour, so it’s perfect for anyone avoiding wheat or gluten. Just double-check that your baking powder is certified gluten-free if needed.
Final Thoughts
If you’re craving a dessert that’s easy, impressive, and bursting with flavor, give Nigella Whole Orange Cake a try. There’s something magical about how simple ingredients transform into such a bright, tender masterpiece. I hope you fall in love with every zesty bite, just like I have—happy baking!
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Nigella Whole Orange Cake Recipe
- Total Time: 3 hours 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Nigella’s Whole Orange Cake is a moist, tender dessert made by boiling whole oranges until soft and blending them into the batter, creating a naturally gluten-free and flavorful cake with almond flour and eggs. It’s simple to prepare, bursting with citrus flavor, and perfect for any occasion.
Ingredients
Fruits
- 2 medium oranges (about 1 lb total)
Wet Ingredients
- 6 large eggs
Dry Ingredients
- 1 1/4 cups granulated sugar
- 2 1/3 cups almond flour (finely ground almonds)
- 1 teaspoon baking powder
For Garnish
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Oranges: Place the whole, unpeeled oranges in a large pot filled with water. Bring the water to a boil, then reduce heat to a simmer and cook the oranges for 2 hours until they are completely soft. Remove from the pot and allow to cool slightly.
- Make Orange Purée: Cut the cooled oranges into chunks, removing any seeds. Blend the chunks including the peel in a food processor or blender until smooth to create the orange purée.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Mix Batter: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy. Gently fold in the orange purée, followed by the almond flour and baking powder, combining until just incorporated.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, dust the top with powdered sugar if desired before serving.
Notes
- This cake is naturally gluten-free, given the use of almond flour and whole oranges.
- It tastes even better the next day as the flavors mature.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- Serve with whipped cream or Greek yogurt for an added indulgence.
- Prep Time: 15 minutes (plus orange cooling time)
- Cook Time: 2 hours 55 minutes (2 hours boiling oranges + 45-55 minutes baking)
- Category: Dessert
- Method: Boiling and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24 g
- Sodium: 65 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 105 mg
