A VERY moist orange and almond cake - just decadent AND gluten-free.
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Ingredients 2 whole large navel oranges (Do not peel!) 6 large eggs 1 cup sugar 2 ¼ cups almond meal - You can make your own almond meal in the food processor, until almonds are finely ground. Start with 1 cup of almonds and measure after grinding. 1 teaspoon baking powder |
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Steps
- Bring two whole oranges to a boil in a large pot of water. Then reduce to simmer for about 2 hours or until fairly soft to touch. Remove the oranges from the water and let cool to room temperature.
- Cut the cooled oranges in half. Remove any seeds. Put the halves - peel included - into the food processor and process until the skin is in tiny pieces, like zest. (If you don't have a food processor, use a stand mixer instead.)
- Beat eggs and sugar in a mixing bowl. Add almond meal and baking powder; mix well. Add the orange mixture and stir until blended.
- Pour the batter into a greased 8-inch springform pan and bake in preheated oven at 375° F. Put the pan on a baking sheet or foil, as some batter may leak.
- Check after 40 minutes to see if the top of the cake is burning. If so, cover with aluminum foil and bake 10 more minutes or until a knife inserted in the middle comes out clean.
- Cool the cake thoroughly before removing it from the pan. It's a very moist cake; don't be upset if it tears. It will still be tasty AND gluten-free!
- Serve topped with whipped cream and an orange twist or dust with confectioner's sugar and an orange twist.
