Many, many thanks to FP workshop participant Anita for sharing this freshly-baked, phenomenally flavorful, flourless, super-moist orange almond cake at our recent fall Fresh Perspectives workshop. The cake received rave reviews from all who sampled this delightful, OH-SO-DELICIOUS contribution to our time together. If you’re avoiding gluten, you’ll be able to totally enjoy this guilt-free addition to your diet.
Notes from Anita:
The recipe was slightly modified based on reader’s suggestions. I cooked the oranges with some water in an Instapot on high pressure for 15 minutes instead of boiling them. You can use a pressure cooker also. Baking time was reduced to 45-50 minutes rather than the original recipe which called for 55 minutes.
This is a very moist cake that goes well with summer fruits like berries and peaches, plums, apricots and nectarines. Add a pinch of salt if you like. Decorating tip: when boiling the oranges, add a cinnamon stick and some cloves to the water. Then use the leftover liquid to make a glaze. To approximately ¼ cup liquid, add a squeeze of orange juice; simmer to thicken. Let it cool, then whisk 1 cup of powdered sugar in it. Use as a glaze over the baked and cooled cake. Useful tip: You can puree the oranges a day in advance and refrigerate. Easy to put the cake together the next day.