This gluten and dairy-free Whole Orange Almond Cake is sensational in flavour and texture. It has orange puree in it creating a moist cake that is bursting with orange goodness. Top it with a cinnamon buttercream or serve it with a dollop of greek yogurt and you have yourself a party!
This keke (cake) is no waste because you boil whole oranges and then puree it, using every part of the ārani (oranges). How cool is that? Layer the puree with a few extra ingredients and then bake. Eat it warm with a scoop of ahikirīmi (ice cream) or top it with my Simple Cinnamon Buttercream.
Some more citrus inspired cakes:
Take a look at the bedazzled Lemon Bundt Cake or surprise your manuhiri (guests) with this light and fluffy Gluten-free Almond Sponge Cake. Bring in some the beautiful paring of citrus and Doris plums with my Plum, Citrus and Almond Cake.
Videography and photography by Sarah Henderson.
Ingredient Tips for this Whole Orange Almond Cake:
- Oranges: Two whole ārani (oranges) are boiled and then pureed in this keke (cake).
- Oil: I use a neutral flavoured olive oil but again, use what you have. As long as it is neutral flavoured, it will work.
- Cinnamon: I use hinamona (cinnamon) to create another layer of flavour in this keke (cake), it creates a delicious hum in the background. It could be swapped for mixed spice.
- Coconut: The kokonati (coconut) is used like a flour in this recipe.
- Cornflour: This replaces normal flour to make this cake gluten-free. It can be swapped for ⅓ C of puehu parāoa noa (plain flour) if gluten-free is not a priority.
- Ground almonds: This beautiful product helps to keep the cake moist.
- Eggs: I prefer to use free-range eggs but use what you have.
Expert Tips:
Take the time to whip the huka one (caster sugar) and hēki (eggs) until light and fluffy. This is the base for the cake and create a light batter.
Do not over mix the whipped eggs when you add the dry ingredients and orange puree. The aim at this point is to roughly combine the ingredients but if it is over mixed, the eggs will start to lose some of the air.
For some of you, making this keke (cake) gluten-free is not a huge priority. Therefore, feel free to swap the cornflour for ⅓ C of puehu parāoa noa (plain flour). I have made it both ways and there is no difference in the outcome of the keke (cake).
If the cake is browning too much after 40 minutes of baking then cover the cake tin with a tray. This stops the browning and allows the moisture to remain in the cake.
Fresh rahipere (raspberries) are expensive if they are out of season. So, feel free to use something else to finish the cake. For a simple option, spread the cake with my cinnamon buttercream and leave it plain. If you need a bit more, sprinkle over freeze dried fruit and some fresh kiri ārani (orange zest).
For an alternative to buttercream, serve it as a dessert with aihikirīmi (ice-cream), Swiss Meringue or kirīmi tāwhiuwhiu (whipped cream). Finish this cake with whatever inspires you on the day. I would love to see what you come up with!
STEP BY STEP INSTRUCTIONS FOR THE WHOLE ORANGE ALMOND CAKE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Boil the Oranges:
Add the ārani (oranges) to a pot and cover with water. Add the lid upside down so the ārani (oranges) stay submerged under the water as they cook.
Boil the ārani (oranges) for 1 hour over medium-high heat.
2. Puree the Cooked Oranges:
Once the ārani (oranges) are cooked, remove them from the water. Chop them in to chunks and allow to cool for 10 minutes.
Then add them to a tāwhirowhio (food processor) or a blender and process in to a smooth puree. For another option, add the chopped ārani (oranges) to a bowl and puree them with a stick blender.
Add the noni (oil), tote (salt), hinamona (cinnamon) and wanira (vanilla) in to the orange puree. Process or blend until it is all combined.
3. Process the dry ingredients:
Add the kokonati pūtī (desiccated coconut), peru oneone (ground almonds) and puehu kānga (cornflour) in to a food processor or a blender.
Pulse the ingredients around 4-5 times to create a fine powder. Note: This step can be skipped if you want to, I just love the texture it creates in the keke (cake).
Tip the dry ingredients in to a small bowl, stir in the pēkana paura (baking powder) and leave it aside.
4. Preheat the Oven:
Pre-heat your oven to 150 °C bake setting or 140 °C fan bake setting.
Grease a 19cm or 20cm spring-form cake tin and line with baking paper on the base and sides.
5. Whip the Eggs and Sugar:
In to a large bowl, add the hēki (eggs) and huka one (caster sugar).
Whip it on high for 5 to 7 minutes until light in colour and fluffy. The mixture should be able to hold a figure 8.
6. Add the Dry Ingredients:
Add all of the dry ingredients and in to the egg mixture, no sifting needed. Āta whētuihia (fold it gently) until it is all combined.
7. Mix in the Orange Puree:
Add half of the cooled orange mixture and fold it in gently.
Add the second half of the orange mixture and fold it in until everything is combined.
8. Bake the Whole Orange Almond Cake:
Pour the batter in to your prepared cake tin and bake for 1 hour.
Note: If the cake is browning too much after 40 minutes then cover the cake tin with a tray. This stops the browning and allows the moisture to remain in the cake.
Remove from the oven and release the sides from the keke (cake).
9. Cool the Cake:
If you want to serve it warm, allow it to cool for 10 minutes and serve it with aihikirīmi (ice cream) or miraka tepe (yogurt).
If you want to decorate it like I did, follow the next steps. Leave it to cool for 15-20 minutes upright and then flip it on to a cooling tray to completely cool.
10. Make the Cinnamon Frosting:
As the keke (cake) cools, make one quantity of my Cinnamon Buttercream.
11. Decorate the Whole Orage Almond Cake:
Spread the pani reka hinamona (cinnamon buttercream) all over the keke (cake).
Now arrange the fresh rahipere (raspberries) on top.
Sprinkle over kākano pamakaranete (pomegranate seeds) and grate over the kiri ārani (orange zest). Serve and enjoy.
12. Store the Cake:
Store this keke (cake) in a sealed container in a cool place. It will develop in flavour as it sits and in my opinion is even better a few days after it is baked. It will keep well for up 5 days.
In the hotter months you can store the decorated and uncut cake it in the refrigerator but bring it room temperature before eating.
Once it is cut, don't keep it in the fridge as the cake will dry out.
Take a deeper look at these
Keke (Cake) Recipes
A delicious cake shared with others is a special moment indeed.
DID YOU ENJOY THIS RECIPE?
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Orange Cake - Keke ārani (Gluten-free and Dairy Free)
Equipment
- 1 x 19 cm or 20 cm spring-form cake tin
Ingredients
Gluten-free Orange Cake - Keke Ārani Wīti-Kore
- 2 whole ārani (oranges, medium size)
- ¼ C (60 ml) noni (oil, neutral)
- ½ teaspoon tote (salt, fine)
- 1 tablespoon hinamona kuoro (ground cinnamon)
- 1 tablespoon (15 ml) wanira (vanilla)
- ¾ C (60 g) kokonati pūtī (desiccated coconut)
- ½ C (60 g) puehu kānga (cornflour)
- 1 ¼ C (150 g) peru oneone (ground almonds)
- 2 teaspoon pēkana paura (baking powder)
- 3 hēki iti (small eggs, size 6)
- 1 ¼ C (275 g) huka one (caster sugar)
Cinnamon Icing - Pani Reka Hinamona
- 100 g pata kūteretere (softened butter). You can use 100g of olivini (dairy free spread) here if you want the icing to be dairy free too.
- ⅓ C (55 g) puehu huka (icing sugar)
- 1 teaspoon hinamona (cinnamon)
- 1 teaspoon wanira (vanilla)
Decorations - Ngā Whakarākei
- 200 g rahipere (raspberries)
- ¼ C kākano pamakaranete (pomegranate seeds)
- 1 tablespoon kiri ārani (orange zest, finely grated)
Instructions
Boil the Oranges:
- Add the ārani (oranges) to a pot and cover with water. Add the lid upside down so the ārani (oranges) stay submerged under the water as they cook.
- Boil the ārani (oranges) for 1 hour over medium-high heat.
Puree the Cooked Oranges:
- Once the ārani (oranges) are cooked, remove them from the water. Chop them in to chunks and allow to cool for 10 minutes.
- Then add them to a tāwhirowhio (food processor) or a blender and process in to a smooth puree. For another option, add the chopped ārani (oranges) to a bowl and puree them with a stick blender.
- Add the noni (oil), tote (salt), hinamona (cinnamon) and wanira (vanilla) in to the orange puree. Process or blend until it is all combined.
- Tip the puree in to a small bowl and leave it aside to cool.
Process the dry ingredients:
- Add the kokonati pūtī (desiccated coconut), peru oneone (ground almonds) and puehu kānga (cornflour) in to a food processor or a blender.
- Pulse the ingredients around 4-5 times to create a fine powder. Note: This step can be skipped if you want to, I just love the texture it creates in the keke (cake).
- Tip the dry ingredients in to a small bowl, stir in the pēkana paura (baking powder) and leave it aside.
Preheat the Oven:
- Pre-heat your oven to 150 °C bake setting or 140 °C fan bake setting.
- Grease a 19cm or 20cm spring-form cake tin and line with baking paper on the base and sides.
Whip the Eggs and Sugar:
- In to a large bowl, add the hēki (eggs) and huka one (caster sugar).
- Whip it on high for 5 to 7 minutes until light in colour and fluffy. The mixture should be able to hold a figure 8.
Add the Dry Ingredients:
- Add all of the dry ingredients in to the egg mixture, no sifting needed. Āta whētuihia (fold it gently) until it is all combined.
Mix in the Orange Puree:
- Add half of the cooled orange mixture and fold it in gently.
- Add the second half of the orange mixture and fold it in until everything is combined.
Bake the Cake:
- Pour the batter in to your prepared cake tin and bake for 1 hour.
- Note: If the cake is browning too much after 40 minutes of baking then cover the cake tin with a tray. This stops the browning and allows the moisture to remain in the cake.
- Remove from the oven and release the sides from the keke (cake).
Cool the Cake:
- If you want to serve it warm, allow it to cool for 10 minutes and serve it with aihikirīmi (ice cream) or miraka tepe (yogurt).
- If you want to decorate it like I did, follow the next steps. Leave it to cool for 15-20 minutes upright and then flip it on to a cooling tray to completely cool.
Make the Cinnamon Frosting:
- As the keke (cake) cools, make one quantity of my Cinnamon Buttercream.
Decorate the Cake:
- Spread the pani reka hinamona (cinnamon buttercream) all over the keke (cake).
- Now arrange the fresh rahipere (raspberries) on top.
- Sprinkle over kākano pamakaranete (pomegranate seeds) and grate over the kiri ārani (orange zest). Serve and enjoy.
Store the Cake:
- Store this keke (cake) in a sealed container in a cool place. It will develop in flavour as it sits and in my opinion is even better a few days after it is baked. It will keep well for up 5 days.
- In the hotter months you can store the decorated and uncut cake it in the refrigerator but bring it room temperature before eating. Once it is cut, don't keep it in the fridge as the cake will dry out.
Toni
Hi Naomi, will this work well with lemons as is or will I need to adjust quantities?
Naomi Toilalo WhānauKai
I don't think I would do it with lemons, you could try it but I think it would throw the balance off the cake. 🍰
Toni
Thanks Naomi 😀