I was introduced to this delicious cake by Joanne in our book club a few months ago over a discussion of the fabulous book Secrets of the Sprakkar by Ottawa’s own Eliza Reid. Between thoughts on gender equality in Iceland in various occupations and businesses we had delicious mouthfuls of this absolutely divine Almond Orange cake.
Now…I detest baking. Perhaps it is because my mother insisted that I learn all about it, sharing all of her baking secrets with me when I was growing up. I resisted doing anything that she wanted me to do…being a typical child with attitude. Don’t get me wrong. I love cooking…I just hate baking. Perhaps it is because it requires fine detail work on the icings etc. Perhaps it is because we don’t eat desserts in this household, so I don’t get much practice anymore. But when one is this easy to make…. I am excited to share it! AND even better…it is gluten AND Dairy-free!
- 2 large navel oranges
- 6 eggs
- 1 1/2 cups ground almonds
- pinch of salt
- 1 cup sugar
- 1 tsp baking soda
- thin slices of peeled orange for garnish (or fresh berries, or whipped cream)
- Preheat oven to 400° F and butter and flour a deep 9 inch cake pan
- Bring a large pot of salted water to a boil. Wash the oranges and place them in the boiling water; cover the pot. Boil until very soft, about 30 minutes. Drain, cool and cut into quarters, removing any seeds.
- Process the oranges to a fairly fine purée in a blender or food processor, or put them through a meat grinder.
- Beat the eggs in a bowl until thick, then add the ground almonds, salt, sugar, baking powder and orange purée. Mix well.
- Pour into cake pan and bake for 1 hour, or until the cake is firm to the touch.
- Remove the pan to a rack and allow the cake to cool. Turn it out of the pan into a serving dish. Serve garnished with orange slices or berries and whipped cream OR as I prefer, an orange glaze
Let us know if you get a chance to try this cake and what you choose to garnish it with in the comments below!