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 with a fork or knife, 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 (you might need to top up the water a bit). Top tip: You can speed this up by adding the oranges to a microwave-safe bowl and microwaving for 10 minutes.
  2. 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. Take the oranges out of the water, allow to cool slightly, then cut in half and remove as many seeds as you can. Add to a food processor or blender and blitz to a fine puree. W
  4. Preheat the oven to 180C/160C fan/gas mark 4. Whisk the eggs and sugar together until fluffy (it should take about 2 minutes), then whisk in the remaining ingredients, including the orange puree and half teaspoon of salt.
  5. Pour the batter into the prepared tin, smooth top, then place in the oven for 60-70 minutes, or until an inserted skewer comes out clean.
  6. Leave to cool slightly, then turn out of the tin. Sprinkle with a little icing sugar to serve. Enjoy!
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.

Oddbox Fruit and Vegetable box