2 navel oranges
65g or 100g brown sugar
130g or 200g granulated (white) sugar
4 or 6 eggs
165g or 250g almond flour
1 tsp or 1–1/2 tsp baking powder
This recipe can make either an 8-inch or 10-inch pan. Whichever you use, –1/2 inches high.make sure it is at least 1
Simmer, covered thoroughly in water for 2 hours:
- 2 navel oranges
Alternatively, place them in a 6-quart pressure cooker with enough water to cover (even if you have to hold them down to measure it) and process at high pressure for 20 minutes. Let pressure release naturally. Discard the water.
Preheat oven to 350º F. Line the bottom of the greased baking pan with parchment paper.
In the bowl of a food processor, combine
- 65g or 100g brown sugar
- 130g or 200g granulated (white) sugar
- 4 or 6 eggs
Process until it forms a fluffy mixture. Cut the cooked unpeeled cooked oranges into 8 pieces. The two I used weighed 600g after cooking, so for the 8-inch cake I used only 400g of the orange; I discarded the excess. Add the measured orange to the food processor and process until it has been fully incorporated: you’ll see small pieces of skin floating through the mixture.For the larger cake I had to process it in two batches.
Combine in a bowl
- 165g or 250g almond flour
- 1 tsp or 1–1/2 tsp baking powder
Transfer the liquid mixture to a large bowl. Add the dry ingredients and stir to combine. Transfer batter to prepared pan and bake. The small cake takes about 45 to 60 minutes. The 10-inch cake bakes for 60 to 90 minutes. The top will get fairly dark (cover with loose foil if it’s getting too dark) and a toothpick inserted in the middle should come out clean.
Cool for 10 minutes on a rack, run knife around pan and then invert twice (removing parchment paper) and leave it on a rack to finish cooling.
Thin out some orange marmalade with water at a simmer. Let cool. To serve, combine some mascarpone with milk or cream, served on the side of a slice of cake, drizzling the top of the wedge with a spoonful of the thinned marmalade mixture.