I love this Orange Cake orange butter cake the nutty flavour, damp and sticky texture, the beautiful orange flavour, and the unique method by which it’s made: blitzing whole oranges, rind and all, with almond meal, sugar, eggs and baking powder. No oil, no butter, no whisking! And because it’s gluten-free and lactose free, everyone can enjoy it! Whole Orange Cake If you’ve spent a lifetime peeling oranges, it might sound strange that this cake is made using a whole orange.
This is literally raw almonds that are blitzed into a fine powder. Almond flour is different but can also be used. This is made with blanched, peeled almonds, blitzed until it becomes powder form. It also has a slightly less pronounced almond flavour.
Almond flour is not as common in Australia. I’ve purchased it from those health food places where you serve yourself from tubs, like Scoop Wholefoods. Also, using whole oranges delivers massive orange flavour that OJ can never replicate! But obviously if you have tiny ones, use multiple! Can lemons be used as well? Tried, and it was too bitter because the ratio of pith to flesh is higher.
