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

Scale

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.