
This incredibly moist and fragrant flourless cake uses whole boiled oranges to achieve an intense citrus flavor and a unique, fudgy texture. Naturally gluten-free and made with almond meal, it is a sophisticated yet simple dessert that pairs perfectly with a dollop of cream or a dusting of sugar.
Prepare the oranges: Place the whole oranges in a large pot and cover them completely with cold water. Bring to a boil over medium-high heat.
Boil and drain: Boil the oranges for 10 minutes, then drain the water. Repeat this process two more times, using fresh cold water each time, for a total of three 10-minute boils. This removes the bitterness from the orange pith. Alternatively, you can boil them once for 40 minutes without draining, but keep a close eye on the water level.
Cool and chop: Rinse the boiled oranges under cold water. Once they are cool enough to handle, slice them into 1cm (1/4") rounds and then dice them, carefully removing any seeds. Allow the diced oranges to cool completely before proceeding.
Preheat and prep: Preheat your oven to 160°C (320°F) or 140°C for fan-forced ovens. Grease a 23cm (9") round cake pan and line the base and sides with parchment paper.
Puree the oranges: Place the cooled, chopped oranges into a food processor. Pulse in 10-second bursts, scraping down the sides as needed, until you reach a thick, marmalade-like consistency. It should be mostly smooth with a few small bits of rind remaining.
Mix the batter: Add the almond meal, eggs, baking powder, and white sugar to the food processor with the orange puree. Process for 5 to 10 seconds on high until the ingredients are just combined into a uniform batter.
Bake: Pour the batter into the prepared cake pan. Bake for approximately 60 minutes, or until the surface is golden brown and a toothpick inserted into the center comes out clean.
Cool and serve: Allow the cake to cool completely in the pan. To prevent the sticky surface from tearing, you can place a piece of parchment paper over the top before inverting it. Decorate with fresh orange slices, zest, or a simple dusting of powdered sugar before serving.
For the best results, ensure the boiled oranges are completely cold before pureeing to prevent the eggs from curdling. This cake is quite moist and sticky, so it actually tastes even better the next day after the flavors have had time to settle. If you don't have a food processor, you can finely mince the oranges by hand and whisk the ingredients together in a large bowl.