1/2cupMascarpone or plant based cream cheese (optional)
Instructions
Preheat Oven to 350. Cut 2 strips of parchment paper, 3"x16"
Prepare the cake pan with a rub of olive oil and place the parchment paper strips (top to bottom and side to side), for easy removal of the cake.
In a large saucepan, place the orange pieces and enough water to barely cover the oranges. Simmer, covered, for 5-minutes. Scoop the oranges pieces out into a food processor or blender to cool and reserve the liquid in the pot for the glaze. Puree the oranges, pulp, juice, skin and all.
Separate the eggs. In one medium size mixing bowl, whip the egg whites with an electric mixer until light and fluffy.
In a large mixing bowl, place the egg yolks and sugar and whisk until a light creamy color forms. Add the orange puree, almond flour, baking powder and salt and whisk until creamy. Fold in the whipped egg whites.
Transfer the cake mixture to the prepared pan, and bake until cake is firm, about 50-minutes. Cool completely before removing.
While the cake is cooking, boil down the orange juice liquid in the pan until it is reduced by half. Cool.
Whisk the cooled orange juice, powdered sugar and orange liquor until well blended.
Remove the cake from the pan and onto a serving dish. Drizzle the glaze slowly across the cake, allowing it to soak in.
Optional Fancy Garnish: For a lovely garnish, cut thin strips of orange rinds, twirl tightly around a skewer and let sit 30 minutes (can be done in advance). Sprinkle 1 tablespoon of sugar in a pan, slide the orange rinds off 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 plant based cream cheese.
Video
Notes
This cake is delicious with or without a glaze but to elevate its presentation you could also melt a little chocolate and drizzle it over the cake after it has baked and cooled.
A second option for presentation would be to glaze the cake and then dust with coconut.