Ingredients:

  • 2 medium Whole Navel Oranges (unwaxed/organic)
  • 4 Large Eggs, at room temperature
  • 1 cup (200 g) Granulated Sugar
  • 2 cups (225 g) Blanched Almond Flour
  • 1 ½ teaspoons Baking Powder
  • ¼ teaspoon Fine Sea Salt
  • ⅓ cup (80 ml) Neutral Oil (e.g., Canola)
  • For the Simple Orange Glaze (Optional):
  • 1 cup (125 g) Powdered Sugar, sifted
  • 2 tablespoons Fresh Orange Juice
  • ½ teaspoon Orange Zest

Instructions:

  1. Boil the Oranges: Place the whole, scrubbed oranges in a large saucepan, cover completely with cold water, and bring to a boil. Reduce heat and simmer gently for 45–60 minutes, or until the oranges are very tender when pierced.
  2. Cool and Process: Drain the oranges and let them cool entirely to room temperature. Cut the cooled oranges into quarters, removing any visible seeds. Place them whole (peel, pulp, and all) into a high-powered food processor and pulse until a smooth, thick purée is achieved.
  3. Preheat & Prep: Preheat oven to 350°F / 175°C. Grease and line your loaf pan with parchment paper, creating a sling for easy removal.
  4. Combine Wet Ingredients: In a large bowl, whisk together the sugar, eggs, and oil until pale and slightly thickened. Fold the prepared orange purée into the egg mixture until just combined.
  5. Add Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula. Mix only until no streaks of flour remain; do not overmix.
  6. Bake: Pour the batter into the prepared tin. Bake for 50–60 minutes. The cake is done when a skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 35 minutes.
  7. Cool: Transfer the cake (still in the tin) to a wire rack for 10 minutes before carefully lifting it out. Allow the cake to cool fully on the rack before proceeding to glaze.
  8. Prepare Glaze (Optional): Whisk the icing sugar, orange juice, and zest together until smooth. Drizzle the glaze generously over the cooled cake. Let the glaze set for 10–15 minutes before slicing and serving.