Whole-Orange Cake — Formula Published by RTP
This is RTP's published whole-orange version: the seeded fruit is blended with its peel and combined with almond, flour, eggs and oil; a separate syrup is applied after unmoulding. It is an attributed, reproducible formula, not a claim to be Portugal's single canonical recipe. 24Kitchen independently publishes the same whole-orange technique with different proportions.
- Yields
- 1 cake; number of servings not stated
- Prep
- Not stated by the source
- Cook
- About 40 min
Ingredients
- 1 cup, plus as needed for the tin Wheat flour
- 1 cup Ground almonds
- 1½ cups Sugar for the batter
- ½ cup Oil
- 2, whole but seeded Small oranges, thoroughly washed
- 4 Eggs
- 1 tbsp Baking powder
- as needed Butter for greasing
- juice of 2 oranges Orange juice for the syrup
- 6 tbsp Sugar for the syrup
Method
Heat the oven to 180°C / 350°F. Butter and flour a round ring tin; the source does not state its dimensions.
Mix the cup of flour with the ground almonds in a bowl and set aside.
Cut the two thoroughly washed small oranges into pieces and remove the seeds. Retain the peel and pith, as specified by this whole-orange version.
Blend the oranges with 1½ cups sugar, the oil and four eggs until uniform.
Gradually incorporate the blended mixture into the flour and almonds. Add the baking powder and mix only until homogeneous.
Pour into the prepared tin and bake at 180°C / 350°F for about 40 minutes.
Let the cake cool slightly before unmoulding. The source gives no fixed time for this rest.
For the syrup, combine the juice of two oranges with six tablespoons sugar, bring to the boil and continue boiling for four minutes.
Pierce the unmoulded cake with a long skewer and immediately cover it with the syrup. Serve warm or cold.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
Read the editorial policy →
