Orange Cake Recipe
- 6 clementines (or 1 pound)
- 6 large eggs
- 1 cup sugar
- 1 teaspoon salt
- 2 cups almond flour or very finely ground blanched almonds
- 2 teaspoons baking powder
- Put whole, unpeeled clementines in a large pot of cold water and bring to a boil over high heat. (photo 1)
- Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed.
- Remove clementines with a slotted spoon and, when cool enough to handle, cut in half and remove any seeds or other hard bits. (photo 2 and 3)
- Purée clementines in a food processor. (photo 4)
- Preheat oven to 350 degrees.
- Spray a 9-inch springform pan with cooking oil, line the bottom with parchment paper and spray the paper with oil.
- In a large bowl, whisk the eggs, sugar, salt and clementine purée.
- Add the almond flour and the baking powder and stir until just combined. (photo 5)
- Pour the batter into the prepared pan and bake until the edges of the cake are golden brown and starting to pull away from sides of pan, about 1 hour.
- Transfer the pan to a wire rack for ten minutes, then run a knife around edge of pan to loosen the cake, and remove cake from pan.
- Peel off parchment paper and return cake to wire rack to cool completely. (photo 6)
- Sift powdered sugar over the top of the cooled cake or drizzle with chocolate glaze. (photo 7 and 8)
Recipe by You Have Been Served at https://www.youhavebeenserved.ca/2016/02/02/orange-cake-recipe/
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