Orange and Almond Dessert Cake
- Active Time 15m
- Total Time 3h 45m
- 2 whole oranges, washed
- 6 eggs
- 1 cup sugar
- 2 cups freshly ground almonds
- 1 teaspoon baking powder
- Confectioners' sugar or thin strips of orange zest, for serving
Preheat the oven to 350 degrees F. Butter a 9-inch springform cake pan and line with parchment paper.
Place the oranges in a saucepan, cover with boiling water and cook for 2 hours, adding more water as it gets low. (Alternatively, microwave halved, unpeeled oranges for 15 minutes on high.) The seeds may be removed by splitting the oranges. Place the cooked, unpeeled oranges in a food processor and process until smooth.
Whisk the eggs in a large bowl. Add the sugar, ground almonds and baking powder and stir to combine. Add the orange puree, then stir to combine thoroughly.
Pour the mixture into the prepared cake pan. Bake for 1 - 1 1/4 hours, or until the cake feels firm to the touch and a skewer inserted in the middle comes out moist but not wet. Cool in the pan on a wire rack for at least 30 minutes before turning out.
Serve dusted with confectioners' sugar or decorated with orange zest.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
262 calories; 13g total fat; 128mg cholesterol; 63mg sodium; 30g carbohydrates; 3g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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