My friend Julia Ganson came to our house with a wonderful moist cake made from whole oranges and no flour. A recipe she found when she was living in New Zealand, carefully kept and carried over the seas to America. She said it’s easy! You just boil the oranges, peel and all , for two hours. The cake is refreshing and bursting with orange flavor. So I looked on line and found this recipe from RecipeTin Eats. The New Zealand recipe adds 1/4 teaspoon of cardamon and suggest you finely grind the raw almonds rather than using almond meal. Also RecipeTin Eats boils the oranges for 10 minutes and then changes the water to boil again twice. Perhaps to eliminate some bitterness, I did boil the oranges for three consecutive times, but I’m going to try boiling for two hours.
Ingredients
3 oranges
1 1/4 teaspoons baking powder
6 large eggs
1 1/4 cups sugar
2 3/4 cups almond meal/ground raw almonds
1/4 teaspoon cardamon
Directions
Place 3 oranges in a pot and cover with cold water. Bring to the boil over medium high heat, boil for two hours, keep an eye on the level of water.
Drain and rinse the oranges, then cool slightly.
Slice into 1/4 inch slices then dice, removing any seeds.
Cool completely.
Heat oven t o 320 degrees Fahrenheit.
Grease and line a 9 inch cake pan with parchment baking paper (I used a spring form pan)
Place chopped oranges in a food processor. Blitz on high for four ten seconds , scraping down the sides in between until it is pureed into a marmalade consistency with only a few visible bits of rind visible, does not need to be completely smooth.
Add 2 3/4 almond meal, 6 eggs, 1 1/4 teaspoons baking powder, 1 1/4 cups sugar and 1/4 teaspoon cardamon to the orange mixture. Blitz for 10 seconds on high until combined.
Pour into prepared cake pan. Bake for 60 minutes until the surface is golden and a toothpick inserted into the center comes out clean.
Cool in the cake pan.
Decorate with three slices of orange and sprigs of flowers.
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