Now in the meantime, I am so excited to share this Delicious Orange Almond Cake with you all! An amazing gluten-free, grain-free (dairy-free optional) cake with buttercream frosting and cand̾i̾e ̾d orange zest. Perfect for any celebration or holiday!
1/2 cup all-purpose flour
Unsalted butter, room temperature
6 navel or other sweet oranges
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
6 large eggs
1 3/4 cups finely ground blanched almonds (about 6 ounces)
Place the unshelled oranges in a large saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat and simmer for 2 hours. Water discharge; set oranges aside to cool.
Preheat the oven to 350 degrees F. Butter and flour a 9-inch pan, set aside.
Cut cooked oranges in half and remove the seeds. Put 7 halves in a food processor and grind until smooth but still chewy. This will yield about 3 cups; set aside.
Combine the almonds, flour, baking powder and salt in a small bowl, set aside.
Beat eggs with 1 cup of sugar at medium speed in the bowl of an electric mixer fitted, stop when it’s fluffy and light.
Bake for about 1 hour until it is golden brown. Transfer the cake to a wire rack, let it cool for 15 minutes and then use a small spoon or knife around the edges to loosen the cake; let cool completely.
Make orange topping:
Cut the remaining 5 halves of oranges into 1/2 inch pieces, and set aside. In a medium saucepan, mix the remaining sugar with 3/4 cup of water. Bring the mixture to a boil, stir well until the sugar dissolves.
Add the chopped oranges to the pot, reducing medium heat. Simmer gently until most of the liquid has evaporated and thickened into a syrup, about 15 minutes. Remove from heat and set aside to cool completely.
Transfer the cooled cake to the serving plate. Arrange the chopped oranges and the remaining syrup on top of the cake. Cut into wedge shape and serve.