Scandi Foodie), intrigued by the fact that it uses the entire orange but contains no flour and no butter or oil. In many ways it's quite similar to my favorite Almond Cake I posted about back on Valentine's Day, and now I'm curious to try a version of that perhaps adding more ground almond for the flour and subbing out the orange in this for the yogurt in that. This cake is quite perfect as is --- rich and dense, overwhelmingly fragrant from the orange, slightly bitter (like Campari) from using the whole rind. No need for anything else, an ideal dessert.
Orange Almond Cake
2 organic oranges
500 g ground almond
200 g natural sugar (azucar morena)
1 tsp baking powder
Place the whole oranges in a large pot and cover with water (the oranges will bob a bit, and that's okay). Bring to a boil and cook for 30 minutes. Remove the oranges and roughly chop, removing any seeds, and then blend in a food processor until smooth.
While the oranges are cooking, prepare your dry ingredients and preheat your oven to 350 F. If using almond meal, merely combine the dry ingredients in a large bowl. If (like me) you're starting with whole or sliced raw almonds, combine almonds and sugar in a food processor and blend until fine. Pour the almonds and sugar in a large bowl and add the baking powder. In a separate bowl, beat the eggs until combined, and when the oranges are done, add the eggs and blended orange to the dry ingredients and stir well to combine. Pour batter into a greased cake pan (I used a 9" round but you could do 8" or a loaf pan, etc.) and bake for about 40 minutes until an inserted toothpick comes out clean.