ORANGES. Can you imagine a cake using Whole Oranges and only 5 ingredients! Spring is in the air and I wanted something bright and refreshing in flavor, gluten-free (without using any of those gluten-free flours), and healthy-ish. This cake is simply all the above and amazing!
10 inch cake
- Oranges – 3, sliced into pieces, skin and all, placed in a pot with 2 inches of water. Simmer for 5 minutes. Take orange pieces out to cool. If you want a glaze, reduce water to about 1/4 inch and save for glaze. Puree the oranges.
- Eggs – 6, separated. Whip the whites
- Nuts – 2 cups, your choice. (Almonds make for a lighter colored cake, this one was with walnuts). Grind to a powder.
- Sugar – 1 cup. 2 tablespoons of powdered sugar also if you want to make a glaze
- Baking powder – 1 teaspoon
- Salt – 1/2 teaspoon
Preheat oven to 350
Whip the egg yolks and sugar until light in color, about 3 minutes. Add the pureed oranges and mix. Sprinkle the nut flour, baking powder and salt and mix well. Fold in the egg whites and pour the batter into an oiled springform pan. Bake for one hour.
A dusting of powdered sugar makes for a beautiful presentation, but a glaze is also a yummy way to serve.
Reduce the water that the oranges were simmered in to about 1/4 inch remaining in the pan. Add 2 tablespoons of powdered sugar, 1 tablespoon of orange liquor and an optional drizzle of orange blossom water or extract. Mix and pour over the cake while it is hot.
Optional Fancy Garnish
If you want to be a bit fancy, cut thin strips of orange rinds, twirl tightly around a skewer and let sit 30 minutes. Sprinkle a tablespoon of sugar in a pan, slide the orange rinds off of the skewer and gently toss them in the sugar over a medium heat until the sugar melts and glazes the rinds. Set aside and serve on top of the cake slices over a dollop of mascarpone or whipped cream.