This deliciously moist flourless orange almond cake has its roots in Sephardic Passover cooking. It may be old-fashioned, but it is a new favorite of mine. Why? It is easy to make, totally yummy, keeps well (I prefer it the day after baking), and if all that wasn’t enough, it’s naturally gluten-free! Don't be put off by the time needed to cook the oranges. That can be done ahead of time for an almost foolproof cake that comes together in a jiffy. Who could ask for anything more?
AuthorAnn Ogden GaffneyThis deliciously moist flourless orange almond cake is easy to make and naturally gluten-free! Who could ask for anything more?
Put the oranges whole into a pot of water. Bring to a slow boil over a medium flame. Cook at a simmer for 2 hours or until they are very soft. (See Ann's Tips) Remove w a slotted spoon and let cool. Cut in half, remove any pips and completely purée the whole fruits, peel and all, in the blender.
When the oranges are soft, preheat the oven to 385F. Grease and flour a 71/2 inch Springform cake pan. If you don’t have one see Ann’s Tips.
In a bowl beat the eggs. Sift in the almond flour, sugar, and baking powder. Beat together until smooth. The batter will have the consistency of heavy cream.
Add the orange purée to the batter and beat until smooth and thickened. Pour into the prepared tin and bake for 55-60 mins. A toothpick should come out clean. Place the cake, still in the tin, onto a cooling rack. Leave to cool in the tin.
When cool, remove from the tin. Dust the top with powdered sugar before serving (optional).
You can use a regular baking tin, but if you do, completely line the tin with parchment paper to make lifting the cake out easier.
If you have a pressure cooker you can cook the oranges for 1/2 hour to get them soft, or you can simply cook the oranges ahead of time, pop them whole into a ziplock bag, and leave them in the fridge until needed
Ingredients
Directions
Put the oranges whole into a pot of water. Bring to a slow boil over a medium flame. Cook at a simmer for 2 hours or until they are very soft. (See Ann's Tips) Remove w a slotted spoon and let cool. Cut in half, remove any pips and completely purée the whole fruits, peel and all, in the blender.
When the oranges are soft, preheat the oven to 385F. Grease and flour a 71/2 inch Springform cake pan. If you don’t have one see Ann’s Tips.
In a bowl beat the eggs. Sift in the almond flour, sugar, and baking powder. Beat together until smooth. The batter will have the consistency of heavy cream.
Add the orange purée to the batter and beat until smooth and thickened. Pour into the prepared tin and bake for 55-60 mins. A toothpick should come out clean. Place the cake, still in the tin, onto a cooling rack. Leave to cool in the tin.
When cool, remove from the tin. Dust the top with powdered sugar before serving (optional).
You can use a regular baking tin, but if you do, completely line the tin with parchment paper to make lifting the cake out easier.
If you have a pressure cooker you can cook the oranges for 1/2 hour to get them soft, or you can simply cook the oranges ahead of time, pop them whole into a ziplock bag, and leave them in the fridge until needed
