A fragrant flourless orange cake made with whole boiled oranges, warming spices and Pepo Farms Sunflower Flour.
This cake is bright, moist and deeply aromatic. Whole oranges are gently boiled until soft, then blitzed into the batter to bring natural citrus flavour, texture and moisture. Cinnamon, cardamom and a touch of clove give it a Persian and Middle Eastern-inspired warmth, while sunflower flour adds a soft nuttiness and a beautiful depth.
Finished with orange syrup and served with whipped cream, it’s the kind of cake that works just as well for afternoon tea as it does at the end of a long winter lunch.
Why this combination works
Boiled whole oranges give the cake its signature moisture and citrus brightness. Using the whole fruit means you get more than just juice. You get the fragrant oils from the zest, the softness of the flesh and that slightly bitter edge that keeps the cake interesting.
The spices bring warmth without making the cake heavy. Cardamom lifts the orange beautifully, cinnamon adds comfort, and clove gives a deeper festive note in the background.
Sunflower flour works well here because it adds body, protein and a gentle nutty flavour without needing plain flour. It makes the cake feel more satisfying, while still keeping the crumb soft and moist.
How Pepo products elevate it
Sunflower Flour
Sunflower flour gives this cake structure, richness and a subtle toasted flavour. It pairs beautifully with citrus and spice, while making the cake naturally free from plain flour.
It also helps make the cake more filling than a standard orange cake, which is a very useful thing when you only planned to have one slice.
Ingredients
Cake
-
2 whole large oranges
-
4 large eggs
-
350g or 3 cups Pepo Farms Sunflower Flour
-
1.5 cups caster sugar
-
2 tsp ground cinnamon
-
1 tsp ground cardamom
-
1 tsp baking powder
- 22cm springform tin
Orange syrup
-
The juice and zest of 1 large orange
-
1/2 cup castor sugar
To serve
-
Whipped cream
-
Optional extra orange zest
Method
-
Boil the oranges.
Place the whole oranges in a saucepan and cover with water. Simmer for 45 minutes to 1 hour, or until soft when pierced with a knife. -
Cool and prepare the oranges.
Drain the oranges and allow them to cool. Cut open and remove any seeds. - Preheat Oven to 160C
-
Blitz the oranges.
Blend the whole oranges, including the peel, until smooth. -
Prepare the tin.
Preheat oven and line a 22cm springform cake tin with baking paper. -
Make the batter.
Beat the eggs and sugar until well combined and thick and glossy -
Add the orange puree.
Fold the blitzed oranges through the egg mixture. -
Add dry ingredients.
Fold through sifted sunflower flour, cinnamon, cardamom and baking powder until evenly combined. Don't over-mix, keep it light. -
Bake.
Pour into the prepared tin and bake until the cake is set (approximately 1.25hrs), fragrant and a skewer comes out clean. -
Make the syrup.
Just bring to boil then simmer orange juice, zest and sugar until reduced to thick and glossy syrup. -
Syrup the cake.
Spoon the warm syrup over the cake while it is still warm so it can soak in. -
Serve.
Cool slightly, then serve with whipped cream.
Optional variations
Make it more fragrant
Add a little rosewater or orange blossom water to the syrup after removing the syrup from the heat. Keep it subtle. Too much and it takes over.
Add texture
Scatter chopped pistachios, sunflower seeds or roasted hazelnuts over the top before serving.
Make it dessert-ready
Serve with thick cream, Greek yoghurt or a spoon of labneh sweetened with honey.
Lean into winter
Serve warm with cream and an extra drizzle of orange syrup.
Tips for success
Use oranges with good fragrance and colour. Since the whole fruit is used, the flavour really matters.
Boil the oranges until properly soft. If they are still firm, they won’t blend smoothly and the cake texture will suffer.
Remove seeds before blending. A few seeds can make the cake bitter.
Let the syrup soak in while the cake is warm. This gives better flavour and moisture.
When to make it
This is a beautiful cake for autumn and winter baking, afternoon tea, family gatherings or festive lunches. It feels generous without being fussy, and the spice makes the whole kitchen smell excellent.
It’s also a great way to show how sunflower flour can do more than “replace” regular flour. Here, it becomes part of the flavour.