food for thought

Almond Orange Cake

 

Ingredients

2 cara cara oranges or other naval oranges

Unsalted butter for greasing the pan

2 cups (10 ounces) packed ground almond meal

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups cups sugar

6 eggs

 

Directions

Place oranges in a medium saucepan and cover with water. Bring to a boil over high heat, reduce heat and simmer gently until oranges are very soft, about 1 1/2 hours. Drain and set oranges aside to cool. When cool, cut into quarters and remove any seeds if necessary.

 

Adjust oven rack to center position and preheat to 350°F. Butter a 9-inch spring form pan. Pulse oranges in food processor until pureed but still slightly chunky and set aside.

 

In a small bowl, whisk together the ground almonds, baking powder and salt; set aside. Whisk sugar and eggs together in a large mixing bowl until combined, about 1 minute. Stir in orange puree and almond mixture and pour batter into prepared pan.

 

Bake until a skewer inserted in the center comes out clean and the cake has browned evenly on the surface, about 60 minutes. 

 

Transfer pan to a wire rack. After 15 minutes, run a small spatula or paring knife around edge to loosen cake; let cool completely

Barbara McQuiston | Posted in News

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