Blender Orange Almond Cake
Using the whole orange (yes, peel, pith and all!) gives this cake, adapted from Claudia Roden and other classic Sephardic recipes, its fantastic moisture, and almond flour makes it easy to dump all the ingredients in the blender or food processor and let it run. I always stock up on almond meal or flour for Passover, but you can make your own by pulsing eight ounces of blanched almonds in a food processor (add one tablespoon of the sugar to avoid making almond butter).
- 2 large oranges
- 4 eggs
- 1 cup sugar
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract (or vanilla sugar for Passover)
- Preheat the oven to 350 degrees with a rack in the middle. Grease a 9-inch cake pan or springform pan and line the bottom with parchment paper.
- Place whole oranges in a large microwave-safe bowl, cover and microwave on high for about 6 to 8 minutes, until oranges are soft and have released some juice. (Alternatively, put in a pot and cover with water. Boil over medium-high heat until soft when poked with a fork, about 20 to 30 minutes. Drain and let cool.) Remove from microwave and when cool enough to handle, slice into halves or quarters, remove any seeds (it's OK if you miss some). Add whole oranges, along with the juice that has pooled at the bottom of the bowl, and the rest of the ingredients to a blender or food processor and blend until smooth.
- Pour into the pan and bake until a toothpick poked in comes out clean, about 45 to 55 minutes. It will get quite dark on the top, but don't worry—the pureed oranges keep it moist. Transfer to a plate and cool. If possible, prepare one day in advance; it gets moister and tastes better on the second day.