Whole orange mini bundt

This Thermomix recipe from the (Australian)Everyday cookbook, EDC, is so easy and suitable for those family members and friends who want to avoid gluten. I used standard baking powder, which can have traces of gluten so if you want to avoid it all, scource the speciality brand. While this is being billed as a cake it actually makes a pretty wonderful desert.

I bought this lovely mini bunt pan ( has six bundt holes) in Williams Sonoma. This mixture will also bake in a 20cm cake tin. I hope you find time to try it out :), the added advantage is the wonderful smell in the kitchen!

whole orange mini bundts

  • Servings: 10
  • Difficulty: easy
  • Print



  • 250g blanched almonds
  • 500g whole orange(s)
  • 250g golden caster sugar
  • 3 eggs
  • 1 tsp baking powder
  • For the syrup, 70g orange juice or orange juice and Cointreau (the adult version) 80g sugar, 80g marmalade


  • Preheat oven to 180°C/370°F (you can wait a while before doing this since the oranges are going to cook for 40 minutes)
  • Prepare tin(s)
  • Put 1 litre of water in TM bowl and place whole orange(s) into TM basket
  • Cook 45 minutes varoma, sp2
  • Weigh the almonds into TM bowl and grind into meal, 10 seconds, sp9. Tip out and Set aside while you cook oranges.
  • Carefully remove basket ( that's what the clever hook on the TM spatula is for 🙂 ) and tip out water
  • When oranges cool enough to handle slice off the top and bottom. Remove any pips and cut into sections.
  • Put all ingredients into bowl and mix well 20-25 seconds, depending on size of orange pieces, sp7
  • Pour batter into tin(s) and bake for 20-25 minutes for individual cakes, 40-45 minutes for 20cm cake. I baked in lower baking Aga
  • Make the syrup while cakes in oven
  • Dissolve the sugar in the marmalade and orange juice in the TM bowl, 6 minutes, sp 2, 100° If using the Cointreau add add end- otherwise the alcohol will evaporate.
  • Pour the syrup over still warm cakes
  • Enjoy with crème fraîche

Thanks for visiting!



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