Orange Cake Recipe
  • 6 clementines (or 1 pound)
  • 6 large eggs
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 cups almond flour or very finely ground blanched almonds
  • 2 teaspoons baking powder
  1. Put whole, unpeeled clementines in a large pot of cold water and bring to a boil over high heat. (photo 1)
  2. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed.
  3. Remove clementines with a slotted spoon and, when cool enough to handle, cut in half and remove any seeds or other hard bits. (photo 2 and 3)
  4. Purée clementines in a food processor. (photo 4)
  5. Preheat oven to 350 degrees.
  6. Spray a 9-inch springform pan with cooking oil, line the bottom with parchment paper and spray the paper with oil.
  7. In a large bowl, whisk the eggs, sugar, salt and clementine purée.
  8. Add the almond flour and the baking powder and stir until just combined. (photo 5)
  9. Pour the batter into the prepared pan and bake until the edges of the cake are golden brown and starting to pull away from sides of pan, about 1 hour.
  10. Transfer the pan to a wire rack for ten minutes, then run a knife around edge of pan to loosen the cake, and remove cake from pan.
  11. Peel off parchment paper and return cake to wire rack to cool completely. (photo 6)
  12. Sift powdered sugar over the top of the cooled cake or drizzle with chocolate glaze. (photo 7 and 8)
Recipe by You Have Been Served at