A Bright Winter Bake
This whole orange cake is a joyous celebration of citrus season, bringing brightness to the darkest, dampest winter days. It uses every last bit of sweet, juicy clementines, and as you slice through them the smell brings sunshine into the kitchen!
Fresh seasonal oranges arrive on UK shelves in December and see us through to March. After Christmas, when the drying, spicing and mulling has had its moment, I let them step out of the festive shadows and shine in all their fresh, zesty finery! This is when they really come into their own: boiled slowly with sugar into marmalade for the months ahead, scattered through winter salads, or baked into this simple, beautiful cake.
What is a Whole Orange Cake?
A whole orange cake is a very simple kind of magic. The oranges are blended whole, peel and all, and that’s what gives the cake its delicious depth and incredible flavour.
The recipe comes from Sicily and traditionally uses ground almonds, which makes it naturally gluten free. Of course, I’ve adapted it to be dairy- and egg-free too and it still keeps that bright, citrusy lift and soft, moist crumb!
It’s not a sharp, bitter taste; it’s a gentle, almost marmalade-like note that cuts through the sweetness and keeps the cake feeling bright and fresh. I think it tastes like sunshine and it’s very welcome in January!
How I’ve Made this Vegan and Gluten Free
In my version, the eggs are replaced with soya yoghurt, which acts as the binding agent and works particularly well in a moist, delicate cake like this. After a few rounds of testing, I also add a small amount of cornflour to help stabilise the mixture and help the cake hold its shape without losing its softness.
Rather than adding any additional flour, I stick with almond flour alone. Some recipes include self-raising flour for a firmer crumb, but I prefer the soft, almost dessert-like texture that comes from letting the almonds do the work.
Ingredient Spotlight: Clementines
Many whole orange cake recipes rely on larger oranges that need boiling first to tame the bitterness of their skins and pith. I use sweet, seasonal clementines instead. Their thinner skins and minimal white pith mean there’s no need for pre-cooking, and the flavour stays bright and clean.
I choose organic clementines where possible, to avoid insecticide residues and the wax often added to give well-travelled fruit a showroom shine. Even so, they still get a good wash in warm water before being blended whole.
Tips and Tricks for a Successful Bake
- This is a delicate cake rather than a sturdy sponge, and it doesn’t rise very much in the oven. It may sink slightly in the centre as it cools, which is nothing to worry about and won’t affect the texture.
- Let the cake cool completely in the tin before turning it out, this gives it time to firm up and helps prevent slumping.
- Bake until the top is lightly browned and the edges begin to pull away from the tin. Test with a skewer: if it comes out clean, the cake is done. If not, return it to the oven for another five minutes and test again.
- If the top starts to brown too quickly, loosely cover it with baking parchment or foil.
Serving Suggestions
This cake is delicious on its own with a cup of tea or coffee, but it’s also lovely served with dairy-free ice cream, plant-based cream, or a spoonful of vegan yoghurt. A little fruit compote or citrus syrup can be added if you like, you could even glaze it with warmed marmalade, though it really doesn’t need anything fancy – a dusting of sifted icing sugar is enough.
How To Store Your Clementine Cake
This cake keeps well at room temperature for a few days in an airtight container, and it can also be frozen in slices for longer.
If you do freeze it, wrap individual slices carefully in baking parchment and store in an airtight container. Allow it to come to room temperature before serving so the texture is soft and tender.
Seasonal Reflection
Whole orange cake is one of those bakes that feels simple and effortless, yet full of flavour. Bright, lightly bitter, and fragrant, it’s a little reminder that even in the depths of winter, citrus can bring a touch of sunshine to the kitchen.
You Might Also Like
If you’re looking for some more bright citrus flavours on a January day you might like to try:
Vegan Whole Orange Cake with Clementines. A Gluten-Free Winter Bake
Equipment
- 1 Food Processor, High Speed Blender or Stick Blender
- 1 Stand Mixer, Hand Mixer or Whisk
- 1 large mixing bowl
- 1 Sharp knife
- 20cm/8 inch loose bottomed cake tin
- Non stick baking parchment
Ingredients
- 225 g Clementine Oranges
- 225 g Almond Flour
- 200 g Caster Sugar
- 1 tsp Bicarbonate of Soda
- 1/2 tsp Baking Powder
- 2 tbsp Cornflour
- 1/2 tsp salt
- 200 g plain soya yoghurt
- 60 ml olive oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 190C/375F. Grease and line a 20cm/8inch loose bottomed cake tin.
- Wash the clementines in warm water, dry and then slice them in half through the equator. Remove any pips.
- Blend the clementine halves, peel and all, to a smooth puree.
- In a large bowl, mix the almond flour, sugar, baking powder, bicarbonate of soda, cornflour and salt.
- Stir in the clementine purée, soya yoghurt, vanilla and oil until fully combined.
- Bake for 45–55 minutes, until the top is lightly browned and the edges start to pull away from the tin. Test with a skewer — it should come out mostly clean. Cover with parchment or foil if browning too quickly.
- Let the cake cool completely in the tin before turning out.
