Friday, April 13, 2012

Family Recipe Friday - Orange Almond Cake

This gluten-free Orange Almond Cake is a new recipe in our household, and it is a keeper!  And I have to say, it is yummy indeed!  I wish I had thought to make this for our Easter buffet last week.  The flavors are refreshing, perfect for a springtime celebration.

It is best when eaten still relatively warm (but what cake isn't, right?!!!).  Also, this cake is so moist, as I pulled away the parchment paper, it cracked down the top!  So it most definitely could not stand up to any frosting.  It is suggested that it be served with whipped cream or vanilla ice cream on the side.  You could add a drizzle of Grand Marnier or other liqueur, but it really doesn't need it.  This cake just melts in your mouth.

Gluten-Free Orange Almond Cake

--3 large oranges
--500 grams white sugar
--6 large eggs
--500 grams almond meal

Directions - Heat oven to 365 degrees.
1.  Bring a pot of water to boil; add oranges.  Cover and simmer for one hour.
2.  Strain off water and cool the oranges.
3.  While oranges cool, use a food processor to mix sugar and eggs until all is dissolved.  Pour into a bowl.
4.  Cut the oranges in half and de-seed.  Place oranges (peel and pith) into food processor and pulp until reasonably smooth.  This mixture will be somewhat lumpy.
5.  Pour mixture into the sugar/egg mix and add the almond meal.  Gently mix together until incorporated.
6.  Line a springform pan with parchment paper.  Pour mixture into pan and bake for 50-60 minutes at 365 degrees.
7.  Remove and let cool. 

Be careful when removing from pan--our experience was that this cake is extremely moist, which makes it so delicious.  However, it also makes it difficult to remove the paper and may experience some cracking (as ours did).  Instead of placing it on a platter, we decided to use a straight-sided quiche dish, for extra support should it need it.  It's all worth it, though!  Enjoy!

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