Perfect Flourless Orange Cake You Have To Try

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Perfect Flourless Orange Cake

"A stunning wet light cake with complex and full flavors of oranges and orange peel. Super smooth to make, and people adore it! Serve in wedges with a mound of whipped cream or ice cream."

Ingredients :

2 entire oranges with peel
6 eggs
1 pinch saffron powder (elective)
1 1/four cups white sugar
half of teaspoon baking powder
1 1/4 cups finely ground almonds (almond meal)
1 teaspoon finely chopped candied orange peel (optionally available)

Instructions :

Prep : 2H30M	Cook : 16M	Ready in : 4H

Place the oranges in a big saucepan, and upload enough water to cowl. Bring to a boil, and boil for 2 hours over medium warmness. Check occasionally to ensure they do no longer boil dry. Allow the oranges to chill, then cut them open and eliminate the seeds. Process in a blender or food processor to a coarse pulp.
Preheat the oven to 375 degrees F (a hundred ninety degrees C). Thoroughly grease a ten-inch spherical cake pan and line it with parchment paper.
In a huge bowl, beat the eggs and sugar together the usage of an electric powered mixer until thick and light, about 10 minutes. Mix in baking powder and saffron (elective). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (elective); pour batter into the prepared pan.
Bake till a small knife inserted into the middle comes out easy, approximately 1 hour. Allow the cake to cool inside the pan. Tap out onto a serving plate while cool.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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