Description
This Easy Persian Orange Cake is a moist, fragrant, and naturally gluten-free dessert made with a whole orange. It’s wonderfully light with intense citrus flavor, requiring only basic pantry staples and under an hour to prepare.
Ingredients
1 medium whole orange
3 large eggs
1 ½ cups almond flour
¾ cup granulated sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or oil. Line the bottom with parchment paper
- Place the whole orange in a small saucepan. Cover with water. Boil for 15 minutes until soft
- Drain the orange and let it cool slightly. Cut into quarters, remove any seeds, and add to a blender or food processor. Pulse until smooth
- In a large bowl, whisk the eggs and sugar together until pale and frothy. Stir in the vanilla extract and the orange purée
- Fold in the almond flour, baking powder, and salt. Mix until just combined
- Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clea
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or serve plai
Notes
Boil the whole orange to remove bitterness.
Use room-temperature eggs for better emulsification.
Do not overmix the batter; stir gently for a tender crumb.
Let the cake cool completely before slicing. The taste deepens the next day.
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg
Keywords: orange cake, gluten-free cake, Persian cake, easy cake