Description
A beautiful moist light cake with complex and full flavors of oranges and orange peel. Super easy to make, and people love it! Serve in wedges with a mound of whipped cream or ice cream.
Ingredients
- 2 whole oranges with peel
- 6 eggs
- 1 pinch saffron powder (Optional)
- 1 ¼ cups white sugar
- ½ teaspoon baking powder
- 1 ¼ cups finely ground almonds (almond meal)
- 1 teaspoon finely chopped candied orange peel (Optional)
Instructions
- Place the oranges in a large saucepan
- and add enough water to cover. Bring to a boil
- and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool
- then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
- Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
- In a large bowl
- beat the eggs and sugar together using an electric mixer until thick and pale
- about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
- Bake until a small knife inserted into the center comes out clean
- about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.
Prep Time: 2 hrs 30 mins
Cook Time: 1 hr
Total Time: 4 hrs
Servings: 16