I am glad to share with you how to make my delightful orange cakes, which sells. This recipe is a source of the pound cake, make with only pure orange juice and zests. It is a no-frills recipe, emphasize on the method, the formulation. This simple recipe is packed with an irresistible taste and guaranteed a full indulgence of the taste embryones.

Excellent easy cake for gatherings. And because it’s gluten-free, everyone can enjoy it!

orange cake

Whole Orange Cake
If you’ve spent a lifetime peeling oranges, it might sound strange that this cake is made using a whole orange

What goes in Orange Cake

Just 5 ingredients:

  • Whole fresh oranges
  • Almond meal (aka ground almonds) – see note below
  • Sugar
  • Eggs
  • Baking powder (make sure it’s gluten-free if you’re making this as a gluten-free cake)


Part 1- The ingredients

The first step to make this orange cake is to separate the butter from the refrigerator. Do this beginning because it takes time for the butter to relax, and only soft butter can form valid buttercream.
Chip 300g of butter into little pieces to let it soften in the mixing bowl.

Castor sugar is ideal as it is fine enough to dissolve quickly to form a homogenous cream that is clear and fluffy.

You can also use the granulated sugar, lightly bigger granules. You require to mix the sugar and butter hard to get a similar fluffy end

I need to clarify the amount of egg as mentioned in the recipe.

Eggs are graded according to the size. Consequently, it is sufficient to mention the exact weight of the egg in the recipe rather than how many eggs are used.

The eggs I perceive from my vendor is about 50g each excludes the shell. Our kitchen staffs are so related to digital scales that we cover everything with it, inclusive liquids like water, milk, and eggs.

Orange zest
There is so much flavor in the orange zest that it is a loss if you do not add in the cake.

I will do the zest from all the oranges for the cake. That indicates it is more convenient to zest the oranges before juicing them.

Orange juice

I used 80g of orange juice per cake a few years ago but increase to 95g this year to make it moist and soft without affecting the stability and texture.

Almond nibs
The above ingredients will discover the underlying flavor of the orange cake.

Summing almond nibs is to improve the taste, and as the garnish for the orange cake.

I add about 20g of almond nibs to the mix and another sprinkle another 5g on the facade. Supplementing almond nibs is a welcome addition to my clients. You can use other nuts for the same purpose

I use the plain cake flour which holds about eight percent of gluten. If you use self-raising flour, check the content clearly as it includes a certain percentage of baking cosmetics. You have to drop the baking powder in the recipe if you do so.

I prefer to calculate 1% of salt to the plain cake flour. That means if I use 100g of flour, I will continue 1g of salt. Please make sure you are practicing unsalted butter, or you will end up with an orange cake that is too salty.

Baking powder
The standard quantity of baking powder is between 1% and 4% of the flour. Most maximum people will sense the weird taste of baking powder and a feeling of roughness on the tongue if it exceeds this amount. I am quite sensitive to baking powder and can taste it even it is around 3%. That is why I only do 2%, with a satisfactory result.

The cake will still rise properly even without attaching baking powder if the creaming of butter and sugar is made

How to make Orange Cake

The method used for this orange cake recipe is very unique with the bonus being that it’s easy and low-effort. As mentioned above, oranges are boiled to soften and remove the bitterness from the pith (white part of rind). After this, they are blitzed – rind and all – with the spare ingredients to make the batter.

You normally can’t use a food processor or blender for cake recipes cooked with flour because they’re solely too powerful so they will overwork the gluten in the batter, resulting in horridly hard, rubbery cakes!


  1. Boil oranges in water for 10 minutes;
  2. Drain, then repeat twice more. (ie 3 x 10 minutes) The purpose of this step is to remove the bitterness from the white part of the rind – if you skip this (and there are some recipes that do) then the cake will be bitter. Shortcut: Boil 40 minutes without draining, but keep an eye on the water level. The flavor is marginally “cleaner” if you change the water as directed, but this shortcut is perfectly acceptable;
  3. Slice oranges and remove seeds; then
  4. Roughly chop – no need to be meticulous here, it’s just to help it blitz faster.


  1. Place in a food processor. Blender also works, but I find it more tedious to scrape all the batter out. A NutriBullet works brilliantly for the blitzing but is too small for the whole batch of batter. So just do the oranges first, pour into a bowl, blitz remaining ingredients, then mix everything together in the bowl;
  2. Blitz for 3 x 10-second bursts on high, scraping down the sides well until you no longer see the large lumps and it’s looks like jam. It may take longer depending on the strength of your food processor. Basically, the less orange rind bits, the better – but some rind bits are ok, great jammy texture!
  3. Add the remaining ingredients – almond meal, baking powder, sugar, and eggs, then blitz until well combined. If at this stage you realize there are still too many rind chunks, you can blitz for longer;
  4. Pour into a lined cake pan – 1 x 23cm/9″  (cake will be 4 cm / 1.7″ tall) or 2 x 20cm / 8″ (cake will be 3 cm / 2.2″ tall);
  5. Bake for 60 minutes until the cake is golden and a toothpick inserted into the center comes out clean; and
  6. Cool in the pan – it’s too fragile to remove while warm. The cake will shrink some, as you can see in the photo above.
orange cake

Decoration Suggestions for Orange cake

orange cake

Unlike any cakes, I think an unadorned Orange Cake is lovely because it has a superb golden orange color. Also, this cake is so moist and full of flavor, you do not need nor want a frosting. I’ve seen some recipes that cover comparable cakes in orange syrup – too delicious for me!

Nevertheless, if you want to give it some lovely finishing touches to impress your work associates or friends, here are a few ideas:

  1. The dusting of topping sugar / powdered sugar – simple and beautiful!
  2. Cool oranges – cut thin slices of oranges with the skin on, then cut a slit to the middle. Then bend and place on the cake, as shown – it will continue itself in place;
  3. Orange rind (pictured above) – use a knife or zester to cut thin strips of orange rind. Orange part only, not the white pith. Twist them around a wooden spoon handle or similar, leave for 10 minutes or so then it will hold its shape in loose curls, as pictured. For tight ringlets, leave overnight!
  4. Good flowers – just a few little sprigs from a tree out of the beginning of my house are pictured here. Not delicious, just for accessories! They’re not orange blossoms either, unfortunately….
  5. Candied orange peeling or dried orange parts – scatter! With or without icing sugar;
  6. Toasted almonds – flakes or slivers. To get the to stick, you could smooth the surface with heated marmalade loosened with a touch of water;
  7. Pomegranate seeds – for a wow-factor pop of red color!
  8. Drippy lemon or orange finish – practice the one in this Lemon Yogurt Cake recipe.


Leave a Comment