This gluten-free Orange and Almond Cake’s flavor is as unique as its preparation. Whole oranges are boiled, then pureed and mixed with ground almonds, eggs and sugar to make it extremely moist; while orange rinds make it slightly tart with a sweet finish from the ground almonds and almond extract.
- 2 whole oranges, washed and dried
- 6 eggs, at room temperature
- 1 teaspoon of baking powder
- 8 ounces of ground almonds
- 8 ounces of sugar
- 1/4 teaspoon of almond extract
Measure out all your ingredients and set aside.
Place the oranges in a large pot of water and bring to a boil. Cook for two hours, rotating the oranges every 30 minutes. After two hours, remove the oranges from the water and cut them into large chunks. Pick out any seeds.
In the bowl of a food processor, blend the oranges until they are a relatively smooth puree.
In a large bowl whisk the eggs until the yolks are broken up. Add the rest of the ingredients and mix until everything is completely incorporated.
Preheat your oven to 400°F. Butter a 9×13-inch cake pan and line it with parchment, leaving little flaps to aid in easy removal. Next, butter the parchment and then dust the inside of the pan with gluten-free flour mix (or flour if you are not sensitive to gluten). Pour the batter into the pan and smooth the top.
Bake for 40 minutes to an hour until nicely browned around the edges and an inserted toothpick comes out clean.
Let the cake cool to room temperature before slicing. Dust with confectioners’ sugar and enjoy!