Whole Orange Cake

This cake uses whole oranges, which are boiled first, to give a beautifully moist crumb. It is equally good served with coffee or as a dessert accompanied by crème frâiche or Greek yoghurt.

Serves: 12

Preparation: 2 hours 20 minutes + 45 minutes baking + cooling


  • 2 whole Oranges
  • 6 Eggs, separated
  • 225g Caster Sugar
  • Grated zest of 1 Orange
  • 200g Ground Almonds
  • 50g Polenta
  • 1 tsp gluten free Baking Powder
  • 40g flaked Almonds


  1. Scrub the two oranges well.
  2. Put them in a pan with enough water to just cover. Bring to the boil and simmer for 2 hours until soft. (Keep an eye on the water level and top it up if necessary.) Remove the oranges from the water and leave to cool.
  3. Grease and flour a 23cm round spring form cake tin. Preheat the oven to Gas Mark 4/180°C.
  4. Cut the oranges in half and remove any pips.
  5. Place in a food processor and purée to a smooth pulp.
  6. In a bowl, whisk together the egg yolks, sugar and orange zest until pale, thick and mousse like.
  7. Combine the ground almonds, polenta and baking powder.
  8. Fold into the egg mixture with the orange purée.
  9. Wash and dry the beaters thoroughly. Place the egg whites in a large bowl and whisk until they form stiff peaks. Fold in to the rest of the ingredients.
  10. Carefully pour the mixture into the prepared tin. Shake to level the surface and scatter the flaked almonds over the top.
  11. Bake for about 45 minutes until risen and golden.
  12. Remove from the oven and leave in the tin for 10–15 minutes before turning out onto a wire rack to cool.
  13. Serve warm or cold.

This recipe is from Cakes by Liz Herbert and published by Simon & Schuster 2009 priced £14.99 ISBN 978-1-84737-14-5
For a complete list of all WI books please send a sae to WIE, NFWI 104 New Kings Road, London SW6 4LY