Whole Orange Almond Cake – Keke Ārani me te Aramona
This gluten and dairy-free cake Whole Orange Almond Cake (Keke Ārani me te Aramona) is sensational in flavour and texture. It has two whole oranges that are boiled for an hour and then pureed. This creates a moist cake bursting with orange goodness. The kokonati (coconut), peru oneone (almond meal) and puehu kānga (cornflour) creates texture and absorbs the flavour of the oranges perfectly. Then, hiding in the background is a touch of cinnamon and vanilla. It has a few simple steps but takes no fuss at all. I know you will love it!
Can I replace the cornflour with plain flour?
Āe – yes! 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).
What else can I top the Whole Orange Almond Cake with?
Fresh rahipere (raspberries) are quite 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 or grate fresh kiri ārani (orange zest). For an alternative to buttercream, serve it as a dessert with aihikirīmi (ice-cream), Swiss Meringue or whipped kirīmi (cream). Finish this cake with whatever inspires you on the day. I would love to see what you come up with!
Some more citrus inspired cakes for you to try:
Take a look at the bedazzled Lemon Bundt Cake. 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. Does a keke kūmara me te ārani (kūmara and orange cake) sound like something you want to try? Take a look and see what you think: Orange Kūmara and Chocolate Cake. Hei whakamutunga (finally), if you want a cake but don’t want to bake it, try my divine Chilled Lemon and White Chocolate Cheesecake.
Gluten-free and Dairy Free Orange Cake – Keke ārani wīti-kore me te hua miraka-kore
Ingredients
Gluten-free Orange Cake – Keke Ārani Wīti-Kore
- 2 whole ārani (oranges, medium size)
- ¼ C (60 ml) noni (oil, neutral)
- ½ tsp tote (salt, fine)
- 1 tbsp hinamona kuoro (ground cinnamon)
- 1 tbsp (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 (almond meal)
- 2 tsp 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 tsp hinamona (cinnamon)
- 1 tsp wanira (vanilla)
Decorations – Ngā Whakarākei
- 200 g rahipere (raspberries)
- ¼ C kākano pamakaranete (pomegranate seeds)
- 1 tbsp kiri ārani (orange zest, finely grated)
Instructions
- Add the ārani (oranges) to a pot and cover with water. I add the lid upside down so the ārani stay submerged under the water as they cook. Boil for ārani (oranges) for 1 hour over medium-high heat.
- 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) and process into a smooth puree.
- Add the noni (oil), tote (salt), hinamona (cinnamon) and wanira (vanilla) in to the orange puree. Process until combined. Tip in to a bowl and cool. This could be made up to 5 days before it is needed, store in the fridge in a sealed container and use when ready.
- Add the kokonati pūtī (desiccated coconut), peru oneone (almond meal) and puehu kānga (cornflour) to the food processor. Pulse the ingredients so it creates a fine powder.
- Tip in to a small bowl, stir in the pēkana paura (baking powder) and leave aside.
- Pre-heat your oven to 150 °C on the bake setting.Grease a 19cm or 20cm spring-form cake tin and line with baking paper.
- In to a third bowl (sorry for this many bowls), add the hēki (eggs) and huka one (caster sugar). Whip on high for 5 to 7 minutes until light in colour and fluffy.
- Add all of the dry ingredients and the pēkana paura (baking powder) in to the egg mixture, no sifting needed. Fold it gently all together until combined.
- 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.
- Pour the batter in to your prepared cake tin and bake for 1 hour. 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 spring. Leave to cool for 15-20 minutes upright and then flip it on to a cooling tray to completely cool.
- Once the cake is cool smear it with my simple cinnamon icing. Now arrange the rahipere (raspberries) on top. Sprinkle over kākano pamakaranete (pomegranate seeds) and grate over the kiri ārani (orange zest). Serve and enjoy.
- This cake keeps well in a lidded container, stored in a cool place. It is the type of cake that will deepen with flavour and taste even better after a couple of days.
Hi Naomi, will this work well with lemons as is or will I need to adjust quantities?
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. 🍰
Thanks Naomi 😀