Orange Cake

Citrus is king when it comes to cakes that are moist, pleasantly fragrant and refreshing. This type of cake is GLUTEN-FREE and LOW-CARB and  DAIRY-FREE and EASY to prepare and so DELICIOUS. And you only need a small piece. I serve it dusted with powdered sugar and sliced strawberries. Sometimes I add a generous dollop of real whipped cream.

I found this recipe on an Australian website. And now I cannot find it...on the same website. I have adapted it to suit my kitchen style and have added more detailed instructions. The recipe calls for two whole oranges, which are boiled twice with the cooking water poured out. This softens the rind and removes some of the bitterness. Except for that little bit of cooking time, this is an easy preparation for a dessert that brings so much satisfaction.

Orange Cake

2 oranges (washed)

3 large eggs

1/2 cup sugar

3 cups almond flour

1 teaspoon baking powder

• Place the whole oranges in a large pot and cover with water. Bring to a boil and simmer for 15 minutes. Pour out the water and fill the pot again, making sure to cover the oranges. Bring to the boiling point again and simmer for another 15 minutes. Drain.
• While the oranges are cooling, in a large bowl, whisk the almond flour with the baking powder to distribute the baking powder evenly.
• Mix the eggs and sugar until thick and pale. You can use an imersion blender or an electric mixer.
• Cut the oranges into quarters and remove any seeds and green stems. Cut into large chunks.
• Pulse the oranges in a large food processor until everything is relatively smooth.
• Add the egg mixture and pulse to incorporate.
• Using a spatula, pour the orange mixture into the bowl with the almond flour. Use the spatula or a large spoon to combine all ingredients.
• Pour into a parchment-lined and buttered cake pan. A 9" springform cheesecake pan or a deep fluted tart pan with removable bottom are best.
• Bake in the center of a pre-heated 350F oven for 45 to 50 minutes. A skewer inserted in the center of the cake will come out clean but still a bit moist.
• Allow to cool in the pan on a rack for ten minutes and then gently remove the outside of the pan.
• When the cake has cooled completely, serve smaller portions. Dust with powdered sugar and whipped cream. Toasted and chopped blanched almonds or pistachios pair well, as do berries. A bit of grated or shaved dark chocolate is also delicious.

This cake will serve eight to twelve people. If you serve it after dinner, smaller portions are quite sufficient. Let me know what you think?