I haven't actually tried this recipe yet, but it looks fantastic. I'll make notes if I try anything a little different.
3 oranges (or 6 clementines, tangerines, or 4 Meyer lemons)
water for boiling
1 cup plus 2 tablespoons sugar (1/4 cup more for lemons)
2 1/2 cups ground almonds
1 teaspoon baking powder
superfine sugar for dusting
dark chocolate shavings
- Preheat oven to 350 deg F.
- Place the fruit in the pot and cover with water. Bring to a boil and cook for about two hours until it's tender all the way through (pierces easily with a knife, "like butta" as they say).
- Cut the fruit in quarters and fish out the white pips (the big chunk of white membrance usually at two points in the fruit). Then put the fruit into the food processor and puree. Pith, skin, and fruit—everything.
- Add the eggs and pulse until combined. Add the dry ingredients and mix well.
- Pour into two prepared 9-inch cake pans or one 8-inch springform pan (buttered and parchment-lined). Bake in a pre-heated 350 degree oven for about an hour.
- Remove from the oven and let cool in the pan. When it's cooled, unmold and sprinkle with superfine sugar. Serve with whipped cream and chocolate shavings.
*You can make the cake ahead. It keeps for up to four days. After that the cake will resemble anything that sits still outside in a Seattle winter—mold and perhaps even moss will start to grow.
*You can even make components of the recipe in advance. For instance, I ground my own almonds (with the blanched slivered almonds from the bulk bin) one day to use later in the week. And you can poach the oranges to use another day. Just keep them covered and in the fridge until you're ready for some CuisinArt fun.