Persian Orange Cake Recipe
Introduction
Persian Orange Cake is a moist, fragrant dessert that highlights the natural sweetness and zing of whole oranges. This simple, flourless cake uses almond flour for a rich texture and a hint of nuttiness, perfect for anytime indulgence.
Ingredients
- 2 whole oranges
- 4 large eggs
- 1 cup sugar
- 2 cups almond flour
- 1 teaspoon baking powder
Instructions
- Step 1: Boil the whole oranges in water for about 1 to 1.5 hours, until they are very soft. Drain and let them cool.
- Step 2: Blend the boiled oranges with skins until smooth, ensuring there are no large pieces left.
- Step 3: In a large bowl, whisk the eggs and sugar until combined. Stir in the blended oranges.
- Step 4: Add the almond flour and baking powder, mixing until a smooth batter is formed.
- Step 5: Pour the batter into a greased or lined cake pan and bake at 350°F (175°C) for 45 to 50 minutes, or until the cake is set and a toothpick inserted comes out clean.
- Step 6: Allow the cake to cool before removing it from the pan. Serve plain or with a dusting of powdered sugar.
Tips & Variations
- For extra flavor, add a teaspoon of ground cardamom or orange zest to the batter.
- Use a food processor for blending the oranges to achieve a perfectly smooth texture.
- This cake is naturally gluten-free due to the almond flour.
- Try adding chopped pistachios on top before baking for a crunchy finish.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in a warm oven or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond flour?
While almond flour gives this cake its moist texture and nutty flavor, you can substitute with all-purpose flour. The texture will be lighter and less dense, so reduce the quantity slightly and consider adding a bit of extra fat like butter or oil.
Do I need to peel the oranges before blending?
No, the oranges are boiled whole, including the peel. This adds a unique citrus bitterness and depth to the cake. Make sure to boil them well to soften the peel before blending.
PrintPersian Orange Cake Recipe
This Persian Orange Cake is a moist, flavorful dessert made using whole boiled oranges blended into the batter, combined with almond flour, eggs, and sugar, resulting in a naturally citrus-infused and gluten-free treat. It’s easy to prepare and perfect for those seeking a fragrant and slightly dense cake with a unique Middle Eastern twist.
- Prep Time: 20 minutes (includes boiling preparation and cooling time for oranges)
- Cook Time: 1 hour 5 minutes (including boiling oranges and baking time)
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Persian
- Diet: Gluten Free
Ingredients
Orange Cake Ingredients
- 2 whole medium oranges
- 4 large eggs
- 1 cup granulated sugar
- 2 cups almond flour
- 1 teaspoon baking powder
Instructions
- Boil the Oranges. Place whole oranges with skin on in a saucepan of water and boil them for about 1 hour until they become very soft and tender, ensuring the peel is softened for blending.
- Blend Oranges Smooth. Drain the boiled oranges, let them cool to room temperature, then cut into quarters and remove any seeds. Blend the oranges, including the peel and pulp, until completely smooth to form the citrus base for the cake batter.
- Mix Batter Ingredients. In a large mixing bowl, combine the blended orange puree, eggs, and sugar. Whisk together until well integrated and slightly fluffy. Then fold in the almond flour and baking powder gently until the batter is smooth and fully combined.
- Bake the Cake. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper. Pour the batter into the pan and bake for approximately 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Cool and Serve. Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Serve plain or with a dusting of powdered sugar or a dollop of whipped cream if desired.
Notes
- Using whole oranges with the peel creates a distinctively fragrant and slightly bitter flavor; choose organic oranges to minimize pesticide exposure.
- The almond flour makes this cake naturally gluten-free.
- Be careful not to overmix the batter once the almond flour is added to maintain a tender crumb.
- If you prefer a sweeter cake, you can increase the sugar to 1 1/4 cups.
- Store leftovers covered at room temperature for up to 3 days or refrigerated for up to a week.
Keywords: Persian Orange Cake, citrus cake, gluten-free cake, almond flour cake, Middle Eastern dessert, whole orange cake
