This Nigella Boiled Orange Cake is a wonderfully moist and fragrant cake made using whole-boiled oranges. The unique technique of boiling the oranges brings out their natural sweetness and intensifies the flavor, making this cake incredibly aromatic. It’s perfect for any occasion and is gluten-free, as it uses ground almonds instead of flour.
What is Nigella Boiled Orange Cake?
Nigella’s boiled orange cake is a simple, citrusy dessert that uses whole oranges – peel, pith, and all – blended into a smooth puree and mixed with ground almonds, sugar, eggs, and baking powder. The result is a moist, dense cake with a strong orange flavor, balanced by the sweetness of sugar and the richness of almonds. It’s a perfect gluten-free dessert for those who enjoy bold, natural flavors.
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Why You Should Try This Recipe
- Gluten-free: Made with ground almonds instead of flour, making it suitable for gluten-free diets.
- Intense orange flavor: Boiling the oranges softens them and brings out their natural sweetness.
- Easy to make: Simple ingredients and minimal preparation make this an easy, fuss-free cake.
- Moist texture: The use of whole oranges and ground almonds ensures a soft, moist crumb.
- Impressive but simple: A unique cake that’s sure to impress with its flavor and texture.
Ingredients Needed to Make Nigella Boiled Orange Cake
- 2 large oranges: The star of the recipe, providing intense orange flavor.
- 6 large eggs: Adds richness and structure to the cake.
- 250g ground almonds: Replaces flour and gives the cake a moist, nutty texture.
- 225g caster sugar: Sweetens the cake without overpowering the orange flavor.
- 1 tsp baking powder: Helps the cake rise and gives it a light texture.
- Optional garnish: Powdered sugar, whipped cream, or orange zest for serving.
Equipment Needed
- Saucepan: For boiling the oranges.
- Food processor or blender: To puree the boiled oranges.
- Mixing bowl: For combining the cake ingredients.
- Whisk or electric mixer: To mix the ingredients.
- Springform cake tin (20cm/8-inch): For baking the cake.
- Baking paper: To line the cake tin.
Instructions to Make Nigella Boiled Orange Cake
Step 1: Boil the oranges
Place the whole oranges (unpeeled) in a large saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let the oranges simmer for 1-2 hours, or until they are very soft. Drain the oranges and allow them to cool completely.
Step 2: Preheat the oven
Preheat your oven to 180°C (160°C fan). Grease and line the base of a 20cm (8-inch) springform cake tin with baking paper.
Step 3: Puree the oranges
Once the oranges have cooled, cut them into quarters, removing any seeds. Place the oranges (with peel and pith) into a food processor or blender and blend until you have a smooth puree.
Step 4: Mix the cake ingredients
In a large mixing bowl, whisk the eggs and sugar together until light and frothy. Add the ground almonds, baking powder, and the orange puree, then mix everything together until well combined.
Step 5: Bake the cake
Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 45-60 minutes, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with foil.
Step 6: Cool and serve
Allow the cake to cool in the tin for 10 minutes, then remove it from the tin and transfer it to a wire rack to cool completely. You can dust the top with powdered sugar or serve with whipped cream for added indulgence.
What Goes Well With Nigella Boiled Orange Cake
- Whipped cream: Lightly sweetened whipped cream pairs beautifully with the citrus flavor.
- Powdered sugar: A simple dusting of powdered sugar adds elegance.
- Greek yogurt: The tanginess of yogurt complements the sweet and nutty flavor of the cake.
- Orange zest: Garnish with fresh orange zest for an extra burst of citrus flavor.
- Vanilla ice cream: A scoop of vanilla ice cream adds a creamy contrast to the cake’s bold flavors.
Expert Tips for Making the Best Nigella Boiled Orange Cake
- Boil the oranges thoroughly: Make sure the oranges are soft all the way through before pureeing to ensure a smooth texture.
- Don’t skip the cooling step: Let the oranges cool completely before blending them to avoid a runny puree.
- Check for doneness: The cake is ready when a skewer inserted into the center comes out clean. If the top is browning too quickly but the center isn’t done, cover the cake with foil and continue baking.
- Use a springform tin: A springform cake tin makes it easier to remove the cake without damaging its delicate structure.
- Let the cake cool completely: Allow the cake to cool fully before slicing to help it set and prevent it from crumbling.
Easy Variations of Nigella Boiled Orange Cake
- Lemon version: Substitute the oranges with lemons for a tangier version of the cake.
- Chocolate orange cake: Add 50g of melted dark chocolate to the batter for a rich chocolate-orange twist.
- Orange and almond glaze: Drizzle the cake with orange juice and powdered sugar glaze for added sweetness and shine.
- Spiced orange cake: Add a teaspoon of cinnamon or nutmeg to the batter for a spiced, warming version.
- Orange drizzle cake: Poke holes in the cake while it’s warm and pour a syrup made from orange juice and sugar over the top for extra moisture and flavor.
Best Practices to Store Nigella Boiled Orange Cake
- Room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate: You can refrigerate the cake for up to 5 days to keep it fresh longer, but be sure to let it come to room temperature before serving for the best texture.
- Freeze: This cake freezes well. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.
Best Practices to Reheat Nigella Boiled Orange Cake
- Microwave: For a quick warm-up, microwave individual slices on low power for 15-20 seconds.
- Oven: To gently reheat a larger portion, cover the cake with foil and warm in the oven at 150°C for about 10 minutes.
- Serve chilled or at room temperature: This cake can be enjoyed at room temperature or slightly chilled for a refreshing treat.
How Can I Make Nigella Boiled Orange Cake Healthier?
- Reduce sugar: Lower the sugar content by reducing the caster sugar by 25-50g.
- Use natural sweeteners: Replace some of the sugar with natural sweeteners like honey or maple syrup.
- Skip the cream: Serve the cake without whipped cream to cut down on calories.
- Add more fiber: Incorporate a tablespoon of chia seeds or flaxseeds into the batter for added fiber and nutrients.
Nutrition Value (per serving):
- Calories: 300 kcal
- Carbohydrates: 35g
- Protein: 9g
- Fat: 15g
- Saturated Fat: 2g
- Sugar: 25g
FAQs
Can I use clementines or mandarins instead of oranges in this recipe?
Yes, you can use clementines or mandarins instead of oranges. These smaller citrus fruits will give a slightly sweeter and less intense flavor. Just adjust the quantity by using 3-4 clementines or mandarins to replace 2 large oranges.
Do I need to peel the oranges for boiled orange cake?
No, the whole oranges, including the peel, are used in this recipe. Boiling the oranges softens the peel and reduces its bitterness, creating a smooth, fragrant puree that adds depth and flavor to the cake.
How do I stop the boiled orange cake from being too bitter?
To reduce bitterness, ensure the oranges are boiled thoroughly for 1-2 hours, which softens the peel and removes the bitter taste. You can also adjust the sweetness of the cake by adding a little extra sugar if needed.
Can I make boiled orange cake ahead of time?
Yes, boiled orange cake can be made ahead of time. It stays moist for several days when stored in an airtight container, and the flavors can even improve over time. You can also freeze the cake for longer storage.
Final Words
This Nigella Boiled Orange Cake is a wonderfully simple yet flavorful dessert that showcases the natural sweetness and fragrance of oranges. The whole orange puree adds depth and texture to the cake, while the ground almonds give it a moist, dense crumb. Perfect for a gluten-free treat or when you want to impress with minimal effort, this cake is a must-try for citrus lovers. Enjoy it with a cup of tea or as an after-dinner indulgence!
More By British Baking Recipes
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Nigella Boiled Orange Cake Recipe
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Boiling and baking
- Cuisine: British
Description
Nigella’s boiled orange cake is a simple, citrusy dessert that uses whole oranges – peel, pith, and all – blended into a smooth puree and mixed with ground almonds, sugar, eggs, and baking powder. The result is a moist, dense cake with a strong orange flavor, balanced by the sweetness of sugar and the richness of almonds. It’s a perfect gluten-free dessert for those who enjoy bold, natural flavors.
Ingredients
- 2 large oranges: The star of the recipe, providing intense orange flavor.
- 6 large eggs: Adds richness and structure to the cake.
- 250g ground almonds: Replaces flour and gives the cake a moist, nutty texture.
- 225g caster sugar: Sweetens the cake without overpowering the orange flavor.
- 1 tsp baking powder: This helps the cake rise and gives it a light texture.
- Optional garnish: Powdered sugar, whipped cream, or orange zest for serving.
Instructions
Step 1: Boil the oranges
Place the whole oranges (unpeeled) in a large saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let the oranges simmer for 1-2 hours, or until they are very soft. Drain the oranges and allow them to cool completely.
Step 2: Preheat the oven
Preheat your oven to 180°C (160°C fan). Grease and line the base of a 20cm (8-inch) springform cake tin with baking paper.
Step 3: Puree the oranges
Once the oranges have cooled, cut them into quarters, removing any seeds. Place the oranges (with peel and pith) into a food processor or blender and blend until you have a smooth puree.
Step 4: Mix the cake ingredients
In a large mixing bowl, whisk the eggs and sugar together until light and frothy. Add the ground almonds, baking powder, and the orange puree, then mix everything together until well combined.
Step 5: Bake the cake
Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 45-60 minutes, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with foil.
Step 6: Cool and serve
Allow the cake to cool in the tin for 10 minutes, then remove it from the tin and transfer it to a wire rack to cool completely. You can dust the top with powdered sugar or serve with whipped cream for added indulgence.
