Whole Orange Almond Cake

A moist, naturally gluten-free cake made from whole puréed oranges and ground almonds for deep citrus flavor.

Ingredients

• 2 whole oranges (about 1 pound total)
• 6 large eggs
• 1 cup granulated sugar
• 2 1/2 cups almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• Powdered sugar, for dusting

Directions

1. Place the whole unpeeled oranges in a pot, cover with water, and simmer 1 hour until very soft. Drain and cool.
2. Cut the oranges open, remove any seeds, then purée the entire fruit (peel and all) until smooth.
3. Preheat the oven to 350 degrees F and line a 9-inch springform pan with parchment.
4. Beat the eggs and sugar until pale and thick, then beat in the orange purée.
5. Fold in the almond flour, baking powder, and salt until just combined.
6. Pour into the pan and bake 50 to 60 minutes, until set and a tester comes out clean. Cover loosely with foil if it browns too quickly.
7. Cool completely in the pan, then dust with powdered sugar before serving.

Notes

Adapted from a James Beard Foundation favorite that uses the whole orange for a zero-waste, intensely citrusy cake.