Whole Orange Almond Cake with Raspberries
Orange you glad this recipe is about cake? This super simple cake is inspired by the legendary James Beard’s Whole Orange Cake. It starts with whole oranges are boiled and pureed (talk about no waste baking!) which is the only part of this recipe that takes any time at all. You can also easily do this part the day before. No biggie. I’ve done my own take on it with the addition of raspberries, which add a tart sweetness, turmeric and coriander for some additional citrus-y ginger-y notes, and a topping of sliced almonds for crunch. Did I mention also that it’s gluten free? Added bonus. In any case you and your fellow cake-eaters will love it no matter what. It’s perfect for dessert or for a quick snack. I mean, you could even have a slice for breakfast with my cappuccino. I’m not gonna stop you.
Serves 6-8
INGREDIENTS
2 large oranges
¼ teaspoon kosher salt
4 large eggs
1 cup coconut sugar
1½ cups almond flour
½ teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon baking powder
1½ cups raspberries
½ cup slivered almonds, toasted
Powdered sugar, for dusting
METHOD
Preheat oven to 400F.
Oil a 9-inch cake pan and line bottom with parchment.
Place oranges in a large pot filled with enough water to cover (at least 8 cups), along with salt and bring to a boil. Lower to simmer for one hour. Oranges should be very soft. Cut into quarters and transfer to a food processor. Blend until pureed—some small chunks should remain. You should have approximately 2 cups of puree.
In a large bowl, whisk eggs until thoroughly combined, then add sugar, almond flour, turmeric, coriander, baking powder and orange puree and continue to whisk until combined. Pour batter into prepared pan. Dot the top of the batter with the half the raspberries and place into oven on the middle rack. Bake for one hour or until cake is firm to the touch. If cake gets too dark during baking, it may be necessary to tent with foil, so check every now and then.
Remove cake from oven and let cool thoroughly on rack. Turn cake out to a serving platter. Spread almonds and remaining raspberries on top and dust with powdered sugar and serve.
