I wanted something yummy and fun for Easter Dinner dessert and ran across this cake on Pinterest. Its pretty simple, but I had to do some finagling to convert it from European Measures to US. I’ve NEVER heard of making a cake with boiled oranges but this worked well. The icing sugar on top of the almonds is just the perfect touch of sweet. I’d like to try this with a glaze on top as well – maybe add some poppy seeds?
I added the almond extract to the original recipe as well, just an extra little kick of almond to go with all the orange. Be sure you bake for the full time – at 1 hour, the toothpick came out clean – but the bottom/middle needed more time – especially when I used an 8″ pan. I recommend 1 hr 20 minutes for the 9″ pan – 1 hour 35-40 min for the 8″ pan
- 2 medium size oranges
- 6 eggs
- 1 C superfine sugar
- 1 tsp. almond extract
- 1 C almond meal (almond flour)
- 1 teaspoon baking powder
- 2 handfuls of flaked almonds
- Icing sugar, for dusting
- Wash the oranges well, cut out the cores at the top and the bottom - this is the bitterest part of the orange. Place in a medium saucepan, cover with water and bring to boil. Reduce to a simmer then leave for two hours. Remove from water and allow to cool.
- Preheat the oven to 350°F. Line the bottom of a 8-9" round pan (springform works but not necessary) with parchment and spray the rest with non-stick spray.
- Place the oranges in a food processor and blend until you have a smooth consistency.
- In a large bowl, add the eggs, almond extract, and sugar and whisk until sugar has dissolved into the egg mixture. Fold in the orange mix. Gently fold in the almond meal and baking powder and mix until all ingredients well combined. You can't develop gluten in this so you can't over mix, but it's best to be gentle.
- Pour the mixture into the lined tin, then sprinkle over the almond flakes. Bake for 1 hour to 1 3/4 hours or until a skewer comes out clean. The time will vary depending on the size of your tin. The cake should be golden on top.
- Allow the cake to cool on a wire rack, then dust with icing sugar. Serve with a dollop of double cream.