Saturday, September 22, 2012

Almond and Orange Cake

Every time I try to eat an orange at breakfast it squirts into my eye. As a result, I have given up on oranges in the a.m. and I had a couple of leftover oranges in the fridge. Luckily, I found a new great use for oranges - make orange puree. I used the whole orange, skin and all.

Just chop the orange into wedges, put them in a saucepan with a splash of water, then slap the lid on and let them simmer for 30 minutes. After this, blend the oranges into a pulp and drain away the water. (A warm cupful or this orange liquid makes a comforting drink; add Pimm's perhaps?) The remaining puree is just what you need for a moist almond and orange cake. All with no squirting in your eyes.

Orange and Almond Cake
makes one 9" (23 cm) cake, about 12 servings

This astoundingly moist cake has only four ingredients. You can make the orange puree in advance and keep it in the fridge for up to a week. Use extra puree as a mix-in for yogurt or a topping for pancakes.

2 whole oranges
5 eggs
3/4 c (170 g) sugar
2 1/4 c (225 g) ground almonds

Chop the oranges into wedges and remove any pips. Place in a saucepan with about a 1/4 c (60 ml) or water. Cover and simmer for 30 minutes.
Allow to cool, then puree and drain through a sieve. You should have about 450 g of puree.

In a large bowl, whisk together the eggs and sugar for 2 minutes.
Add the almonds and orange puree and mix.
Pour into a 9" (23 cm) springform pan.

Bake at 350 F (180 C) for 55 minutes.

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