Experience the elegance of a cake made without flour — moist, aromatic, and irresistibly rich. This Mediterranean-inspired recipe uses whole oranges and the world’s finest saffron to deliver a delicate balance of citrus brightness and warm, golden fragrance. Perfect for afternoon tea, dinner parties, or holiday gatherings, this flourless orange cake is naturally gluten-free and an indulgence that everyone will remember.
Ingredients
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2 fresh oranges (whole, with peel)
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1 pinch saffron powder (premium quality)
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6 large eggs
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½ teaspoon baking powder
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1 teaspoon finely chopped candied orange peel (optional)
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1 ¼ cups white sugar
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2 cups almond meal (finely ground almonds)
Preparation Steps
Step 1: Prepare the Oranges
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Place the whole oranges in a large saucepan and cover with water.
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Bring to a boil over medium heat, then simmer for 2 hours, adding water if necessary to prevent drying.
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Remove from heat and let cool completely.
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Cut the oranges, remove any seeds, and process into a coarse pulp using a blender or food processor.
Step 2: Make the Batter
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Preheat the oven to 190°C (375°F).
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Grease and line a 10-inch round cake pan with parchment paper.
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In a large bowl, beat eggs and sugar with an electric mixer for 10 minutes, until thick and pale.
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Stir in baking powder and saffron.
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Add the orange pulp, candied orange peel, and almond meal, folding gently until combined.
Step 3: Bake the Cake
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Pour the batter into the prepared pan.
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Bake for 60–70 minutes, or until a knife inserted into the center comes out clean.
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Allow to cool completely in the pan before transferring to a serving plate.
Serving Suggestions & Tips
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Serve in wedges with whipped cream, crème fraîche, or a scoop of vanilla ice cream.
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Garnish with candied orange peel or saffron threads for an elegant finish.
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This cake keeps moist for several days, making it an excellent make-ahead dessert.
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Always choose high-quality saffron to elevate the flavor and color.
