Orange Almond Cake
In the dead of winter (or what passes for it in California), nothing brings the sunshine back more than citrus. As a winter treat, Steve created this delicious cake for oranges or a mix of orange with other citrus. It's reminiscent of Middle Eastern or northern African recipes. It can be iced (we used a simple cream cheese icing), glazed with either a cooked juice/sugar syrup or marmalade, dollopped with whipped cream, or sprinkled with chopped nuts or powdered sugar—or some combination of all.Yes, you read the recipe correctly: use WHOLE fruit. After all, some of the most intense aroma is in the rind, and boiling removes the intense bitterness of the white pith, leaving a pleasant "edge"—almost like the flavor of an Italian aperitivo. Depending on your combination of citrus you may want to adjust the amount of sugar you use; tangerines or blood oranges may require more than a typical navel orange. If seeds are present, remember to remove them before processing the fruit after boiling.This cake pairs beautifully with Urban Legend's Aglow, an orange dessert wine. There's a bit of that edge with it, too—it's not too sweet and has notes of baking spice from fermenting the grapes with the skins and seeds (just like a red) rather than just fermenting juice.
- 10" springform pan or other comparably sized cake pan
- baker's parchment
- food processor with standard blade
- 3 oranges, washed
- 4 eggs, large
- 1/2 cup olive oil extra virgin
- 3/4 cup sugar
- 2-1/2 cups almond flour blanched, finely ground
- 1/2 tsp salt
- 2 tsp baking powder
- Icing, citrus glaze, marmalade, powdered sugar, berries, chopped toasted nuts, or whipped cream optional; to finish
- Place cleaned oranges in a saucepan and add water to cover. Bring to a boil, then reduce heat and simmer for 1 hour.
- Drain oranges and cool.
- If the oranges are seeded, quarter and remove all seeds.
- Oil the cake pan and line the bottom with oiled baking parchment. Set aside.
- Place the oranges in the food processor and process until you have an evenly blended paste.
- Add the eggs and oil to the paste and process until smooth.
- Add the sugar to the orange mixture and process until mixed well.
- In a separate bowl, whisk together the almond flour, salt, and baking power until thoroughly blended.
- Add the almond flour mixture to the orange paste and process to mix, stopping the processor and scraping the bowl once.
- Taste the blend and adjust sugar if necessary. Batter will be thick.
- Transfer the batter to the prepared cake pan. Bake at 350 degrees for 50 minutes. Cake will not rise a great deal.
- Test with a toothpick and bake for an additional 5-10 minutes if not fully set.
- Cool cake on a cooling rack. Remove springform pan sides and ice, glaze, top, or sprinkle to finish.