Fruity and tart orange and almond cake with whole cooked oranges

Ingredients for 1 servings:

• 2 m.-sized organic orange(s) (peel suitable for consumption)
• 250 g almonds, ground
• 6 eggs
• 200 g sugar
• ½ tsp baking soda
• 1 ¼ tsp baking powder
• Fat for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 50 minutes; Total time approx. 3 hours 30 minutes

simple and sophisticated

Completely cover the oranges with cold water and boil for 2 hours – ensuring they are always covered (weigh them down with a small plate or lid). Let the oranges cool completely, then quarter them, removing any pips and stems or blossoms. Puree them completely, including the peel (don’t worry, the white pith will only add a very slight bitterness; it’s part of the finished cake). Beat the eggs and sugar until very fluffy. Mix the ground almonds with the baking powder and baking soda. Mix everything with the pureed oranges and then fold into the fluffy egg-sugar mixture. Pour into a springform pan with the sides well greased (bottom lined with baking paper). I use a 28 cm pan; if you want the cake a little taller, you can use a 26 cm pan. Bake in a preheated oven at 170°C (top/bottom heat) for about 45-50 minutes. Tips: The cake has a relatively high moisture content and will shrink slightly after baking. If you loosen the edges after baking (carefully using a knife all around), it will shrink a little more evenly. If you like, sprinkle the cake with powdered sugar—I find it sweet enough and wonderfully fruity and slightly bitter.