Zero-Waste Whole Orange & Almond Cake

“This gluten and dairy-free cake is a genius way of using whole oranges and was introduced to the world by the wonderful cookery writer, Claudia Roden.”

- guest ODDBOX chef Georgia @georgia_levy_

Prep time: 90 minutes

Cook time: 60 minutes

Total time: 150 minutes



2 large Oranges (approx 375-400g, scrubbed)

1 tbsp Olive oil

50 g Demerara sugar

6 Eggs

250 g Caster sugar

250 g Ground almonds

1 tsp Baking powder

Icing sugar (to dust )


  1. Pierce the oranges a few times, then place in a pan, cover with plenty of water and bring to the boil. Simmer for 60-80 minutes until the oranges are completely soft. Top up the water as needed. Alternatively, cover in water and place in the microwave and cook on high for 10 minutes.
  2. Remove from the water, allow to cool slightly, then cut in half and remove as many seeds as you can find. Place in a food processor or blender and blitz to a fine puree. While the oranges are cooking, grease a 22cm loose-bottomed cake tin with oil and sprinkle with the demerara so it’s evenly coated, bottom and sides.
  3. Preheat the oven to 180C/160C fan/gas 4. Using a hand-held whisk or stand mixer, whisk the eggs and sugar together until fluffy, about 2 minutes, then whisk in the remaining ingredients, including the orange puree and ½  teaspoon of salt.
  4. Pour into the prepared tin, smooth the top, then place in the oven for 60-70 minutes, or until an inserted skewer comes out clean.
piece of Orange & Almond Cake dusted with icing sugar, a little piece cake from the slice is on the fork , served with scope of vanilla ice cream.