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Prep time
20 minutes
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Cook time
3 hours
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Serves
10-12
Ingredients
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4
medium oranges
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butter for greasing pan
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5
eggs
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1/2 cup
plus 2 tablespoons granulated sugar
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2 tablespoons
vegetable oil
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1 teaspoon
baking powder
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2/3 cup
almonds, ground
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1 cup
all purpose flour
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1 pinch
kosher salt
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powdered sugar for dusting
Directions
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Wash oranges well. Place oranges inside a large pot and cover with water. Bring water to a boil, lower heat to simmer, and cover. Simmer for 2 hours, turning oranges occasionally if they're floating above the water line.
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Grease a 9 inch springform pan with butter and preheat the oven to 350F.
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When oranges are cooked, transfer them to a cutting board, reserving orange water. Let cool until they're okay to touch, then cut into large pieces and remove any seeds you see.
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Transfer oranges to a food processor and puree until smooth. If mixture is really dry, add a bit of orange water to loosen, although it's unlikely you'll need much. Set aside.
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Using an electric mixer, beat together eggs and sugar until they are light and fluffy, about 5 minutes. Add in vegetable oil and beat for 30 seconds. Add in orange puree and beat on low until combined.
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In a large bowl, combine baking powder, almonds, flour, and salt. Pour dry ingredients into mixer bowl and stir until combined.
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Pour the batter into your greased springform and bake for 45-75 minutes, until a cake tester comes out mostly clean from the center of the cake. Let cake cool completely.
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Use a knife to run along the edges of the springform, then remove the sides and transfer cake to a cake stand or plate. Dust with powdered sugar before serving.
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