Whole Orange Almond Cake
A moist, citrus-scented cake that is entirely gluten-free. The recipe is adapted from James Beard.
- 2 navel oranges about 14 ounces in total
- 6 large eggs
- 2 cups almond flour
- Pinch of salt
- 1 cup sugar
- 1 teaspoon baking powder
- Optional: confectioners' sugar for dusting
Center the oven rack; preheat the oven to 400°F.
Bring a large pot of salted water to a boil. Add the oranges to the boiling water, cover the pot, and let the oranges boil until perfectly soft -- 60-90 minutes.* Drain, cool, and cut the fruit into quarters. *The longer the fruit boils, the less bitter it will be.
Put the quartered oranges in the bowl of a food processor. Process to a fairly-fine puree.
In a large bowl, whisk the eggs until pale and thick. One ingredient at a time, whisk in the almond flour, salt, sugar, baking powder, and the orange puree.
Pour the batter into the prepared pan, and bake until firm -- about 1 hour. (Hint: check the cake after 45 minutes. If the batter is turning dramatically dark, cover the pan loosely with aluminum foil, then continue baking.) Transfer the pan to a wire rack to cool. Run a plastic knife between pan and cake, then release the cake onto a serving platter or cake stand. Dust with the optional confectioners' sugar.
Calories: 294kcal | Carbohydrates: 34g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 158mg | Sodium: 61mg | Potassium: 167mg | Fiber: 3g | Sugar: 29g | Vitamin A: 316IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 2mg