Serving: This recipe makes 2 medium-sized cakes.
3 to 4 navel oranges (any other kind will make the cake bitter)
2 cups almond meal
1½ cups white sugar
7 whole eggs (large)
1 cup flour (For a gluten-free cake, add another cup of almond meal instead)
2 teaspoons baking powder
3 ounces butter (soft and preferably unsalted)
Preheat oven to 350° F. Grease a mold, or for better results, use parchment paper on the bottom of the mold.
In a pot, submerge the oranges in cold water. Cover and gently boil for 1 ½ hours. Drain the remaining water. In a food processor, blend the oranges with 2 cups of almond meal (ground almonds) and add the sugar, eggs, flour (or almond meal), baking powder, and butter. If your food processor is too small, just blend the oranges, sugar, and butter, then transfer the mixture to a bowl to add the rest of the ingredients. If you don’t have a food processor, use a masher.
Bake for 40 to 50 minutes, until a cake tester comes out clean. Serve with a toffee sugar sauce or orange sauce.
Excerpted from We Are What We Think And What We Eat by Roger Dufau. Copyright © 2013 by Roger Dufau.