Would you like a natural deodorant with floral notes for your house? Then make this cake!
On Sunday morning I woke up early to cook 3 oranges for my cake. The aromatic notes of the oranges spread all around the house so much that the whole family woke up within the next 30 minutes.
This is a delicious, gluten free, moist and nutty cake with intense and powerful orange notes and completely natural too.
Choose good quality organic oranges if you can or at least unwaxed ones as you are going to use both the skin and the juice for this recipe. You can cook them in a pressure cooker for 30 minutes if you have one but, if not, just let them simmer for 2 hours covered with plenty of water.
After whizzing the cooked oranges just mix them up with eggs, sugar and almond meal and pop the mixture in the oven. You will impress you guests.
This cake will always be moist inside and it won't rise as it has no baking powder added to it, it might actually shrink a little during cook but this is normal.
- Prep Time : 25 minutes
- Cook Time : 2h 45 min
- Yield : 6
Wash the oranges, put them in a large sauce pan and cover them with cold water. Bring to the boil and let them simmer for a couple of hours; after this time switch off the heat and let them cool down in their own cooking water.
Squeeze the oranges a little to remove any excess water. Cut them in small pieces, remove any pips and whiz them to a puree consistency.
Add the egg yolks with 120 grams or 5/8 cup of sugar and stir. Add the almond meal and combine all the ingredients well.
Whip the egg whites with the remaining sugar until firm then gently stir them into the almond and orange mixture.
Use a non-stick spring form cake tin measuring approx 20 cm or 8 inch. I have lined the bottom of the tin with some parchment paper and I have cut the excess off. You can do this if you wish as it will make it easier later to remove the cake. If not make sure you grease the tin well with oil.
Pour the mixture into the tin and bake at 180C or 350F for 45 minutes. Check with a toothpick and leave it in the oven for a little longer if the cake is still too moist inside.
Let it cool down completely before removing it from the mold. This cake is very fragile!
I have decorated it with vanilla sugar and blanched almonds.