Orange and almond cake
A very moist and fruity cake that uses the whole orange for its incredible flavor. Cooking the oranges twice makes the skin less bitter.
- 6 eggs
- 50 g flaked almonds
- 250 g caster sugar
- 1 teaspoon of baking powder
- 250 g almond flour
- 2 navel oranges
- 2 tablespoons of icing sugar for dusting
For the cream
- 2 tablespoons of icing sugar
- grated orange zest to garnish
- 250 g heavy double cream
- 1 teaspoon of vanilla bean paste
First, wash the navel oranges, cut off the ends (discard the ends) and place the oranges in a large saucepan.
Then, cover with water and bring to a boil on the stove for 2 hours (add more water during this time).
Remove the oranges from the water and let cool completely (they will be nice and soft).
Preheat the oven to 160 degrees Celsius (ventilated).
Grease and line the base and sides of an 22 cm springform pan with parchment paper and set aside.
Chop the cooled oranges into pieces and place them in a food processor.
Process until completely smooth and no lumps remain. Put aside.
Beat eggs and powdered sugar in large bowl until pale and fluffy (about 2 minutes on high power using hand beaters).
Add the orange puree and mix well.
Add the almond flour and baking powder and mix well.
Pour the mixture into the prepared pan.
Sprinkle the flaked almonds on top of the cake.
Bake for 60 minutes or until a skewer inserted in the center comes out with just a few crumbs on it.
Leave to cool completely in the pan (preferably place it in the refrigerator overnight.
Sprinkle with icing sugar just before serving.
To make the double vanilla bean cream, put the cream, vanilla bean paste and icing sugar in a bowl. Mix until well combined.
Pour into a serving dish. Sprinkle with grated orange zest.
Happy Cooking Time.