Orange Almond Cake

james Beard

Ingredients:
2 large oranges (preferably seedless navels)
6 eggs
1 1/2 cups ground almonds
Pinch salt
1 cup sugar
1 teaspoon baking powder
GARNISH: Thin slices of peeled orange sprinkled with confectioners’ sugar and a touch of cinnamon, or fresh raspberries. Serve with whipped cream.

“A very unusual cake from the Middle East with a moist, dense consistency that makes an utterly delicious dessert. It will not rise very much, and you may wonder if it will ever bake firm. Don’t worry, it will.”
Yield: Makes 8 servings
Method:
Wash the oranges and boil them in water to cover, without peeling, until very soft, about 30 minutes. Drain, cool, cut into quarters, and remove the seeds, if any. Process the oranges to a fairly fine purée in a blender or food processor or by putting them through a meat grinder. Don’t make it too fine. The little bits of skin, which will not be at all bitter after the long boiling, are pleasant to bite on.
Beat the eggs in a bowl until thick, then add the ground almonds, salt, sugar, baking powder, and orange purée, and mix well. Line a deep 9-inch cake pan with parchment paper. Butter and flour the parchment paper. Pour the cake batter into the pan and bake in a 400ºF oven for 1 hour or longer, until firm to the touch when pressed with the tip of your finger.
Remove the pan to a rack, allow the cake to cool, then turn it out of the pan onto a serving dish. Serve garnished with orange slices or berries, and whipped cream.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s