Why Whole Orange and Almond Cake?
There is nothing more delightful than the fragrance of whole cooked oranges. The smell alone is enough to make me smile and feel somewhat better inside, however the taste too is an amazing delight. Removed from the citrus sharpness you get with orange zest, this cake becomes flavoured with sweet yet slightly bitter oranges, and stays ever so moist.
This recipe is adapted from a few different Jewish recipes for flourless cakes. It is perfect for afternoon tea or dessert and can be made a day or two ahead and stored in an airtight container.
2 oranges, scrubbed well to remove the waxy coating
250g caster sugar
250g unsalted butter, softened
6 eggs, separated
300g ground almonds
1 tablespoon baking powder
Place the oranges in a pan, cover with cold water and bring to the boil. Cover with a lid and simmer for 1 hour until completely soft. Allow to cool before cutting in half to remove any pips.
Preheat oven toe 200 degrees Celsius. Butter and line a 24cm springform cake time.
Put the oranges in a food processor with the sugar, butter and egg yolks and pulse until the orange is broken up. Add the almond meal and baking powder and pulse to combine.
In a very clean bowl whisk the egg whites until they form soft peaks. An easy way to tell this is to turn the bowl upside down. If the egg whites stay still they are ready.
Gently fold a few tablespoons of the orange almond mix into the egg whites. Continue to fold in the orange almond mix in three batches until evenly combined.
Pour into the cake tin and place in the oven. Cook at 200 degrees Celsius for 10 minutes. Reduce the heat to 160 degrees Celsius and bake for 50 – 60 minutes, or until the cake starts to come away from the edge.
Allow to cool for 10 minutes in the tin before un-moulding to cool completely on a wire rack.
Dust with icing sugar.