Tuesday, March 27, 2012

Fresh Orange Cake

Cake for breakfast?!... I'm game! This cake is super moist, fresh, and full of good-for-you oranges... making it perfect for breakfast. Or a great summer dessert. I used little cutie clementines, but you could use whatever orange or other citrus fruit you like. I'm sure it would be delicious with meyer lemons substituted for the oranges!

Fresh Orange Cake
4 oranges (or citrus fruit of your choice)
6 large eggs
1 1/4 cup sugar
1 cup almond flour
1 1/3 cup all purpose flour
1 1/4 teaspoons baking powder
2 teaspoons almond extract
1/2 teaspoon salt

1 1/2 cup powedered sugar
1 tablespoon orange juice

In a large pot, cover the whole oranges with water and boil for 2 hours. Add more water to keep the oranges covered as the water boils down. Drain the oranges and cool until able to handle. Cut the oranges in half and remove any seeds. Coarsely chop. Place the all of the oranges - everything... skin, pith, pulp (except the seeds) in a food processor and puree.

Butter and line an 9-inch springform pan with parchment paper.(Remember I made a recent post showing how to measure and cut a nice round lining for your pan.)

Using an electric mixer, beat the eggs on medium-high until fluffy (about 2 minutes). Add the sugar, almond meal, flour and baking powder and mix until combined. Add the orange puree and stir to combine. Pour the cake mixture into the prepared pan and bake at 375 degrees for 45-50 minutes, until a toothpick will come out clean.
While the cake cools, make the icing...
Whisk the powdered sugar and orange juice in a small bowl until smooth. Drizzle the glaze on top of the cooled cake. Top with orange zest.  


recipe from

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