Almond Orange Cake
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
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