Orange and almond cake

Ingredients for 1 servings:

• 3 oranges, untreated, or 4 if small; about 1 kilo
• 7 eggs
• 120 g sugar, preferably brown or honey
• 1 shot of orange liqueur, rum, cognac to taste
• 400 g marzipan paste
• 200 g almond(s), ground
• 40 g starch flour
• 1 packet of baking powder (cream of tartar)
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Flour- and fat-free batter, gluten-free available. For a 26 cm springform pan.

The day before, wash the oranges in hot water, leave them unpeeled in a saucepan with just enough water to cover, and simmer for 90 minutes over low heat. Remove, cover, and let cool. The oranges should sit for at least 4 hours. The next day, quarter the oranges, remove the seeds, and thoroughly puree them with the peel in a blender. Beat the eggs, sugar, liqueur, and torn marzipan mixture with a whisk or in a food processor until very foamy – 5-10 minutes. Then thoroughly stir in the orange puree. Preheat oven to 160°C fan/convection oven, 180°C top/bottom heat, or gas mark 3. Line a 26cm springform pan with baking paper. This doesn’t have to be precise; the edges that stick out at the top will only be trimmed off after filling the pan. Stir the ground almonds, cornstarch, a pinch of salt, and cream of tartar baking powder into the almond egg foam and orange puree; Pour immediately into the prepared springform pan, pressing it into the corners with a spatula. Smooth overhanging edges slightly and place immediately in the preheated oven. Bake for approx. 60-70 minutes, checking after 40 minutes whether uncovering is necessary. After 55 minutes, do the skewer test: if no more batter sticks to the wooden skewer (or knitting needle), the cake is done. Allow to cool slightly in the pan. It is very moist and tastes best after sitting for a day. Delicious with: orange salad and half-whipped cream. Variations: Instead of liqueur: seeds of 1 vanilla pod or 1-2 teaspoons of cinnamon or 1-2 teaspoons of cardamom. Serve: on its own, with half-whipped cream or topped with icing mixed with orange juice; marzipan topping; (bitter) chocolate glaze, perhaps with orange marmalade underneath. Can also be cut in half once or twice and filled with, for example, white chocolate mousse or orange mousse. Decorate with: orange segments, marzipan fruit, candied orange or kumquat slices, orange pralines, or orange sticks…