Moroccan Orange and Almond Cake

Ingredients

• 2 large Oranges
• 1.5 cups Almonds
• 4 Eggs
• 1 cup Sugar
• 1 tsp Baking powder
• 0.5 tsp Cinnamon
• 1 tbsp Orange zest
• 1 tbsp Butter

Instructions

1. 1Place the 2 large Oranges in a pot and cover with water. Bring to a boil and cook for 15 minutes. Carefully remove the oranges from the hot water and let them cool until they are safe to handle. Cut the cooled oranges into pieces, remove any seeds, and then puree them in a food processor until smooth.
2. 2Place the 1.5 cups Almonds in the food processor and process until they are finely ground. Be careful not to over-process them into almond butter.
3. 3Preheat your oven to 350°F (175°C). Prepare a cake pan by greasing it with the 1 tbsp Butter and dusting it lightly. This will prevent the cake from sticking.
4. 4In a large bowl, whisk the 4 Eggs and 1 cup Sugar together until the mixture is light and fluffy. Add the pureed oranges, the ground 1.5 cups Almonds, 1 tsp Baking powder, 0.5 tsp Cinnamon, and 1 tbsp Orange zest to the bowl. Mix everything together until just combined.
5. 5Pour the batter evenly into the prepared cake pan. Place the pan in the preheated oven and bake for 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
6. 6Allow the cake to cool in the cake pan for at least 15 minutes before attempting to remove it. This resting period helps the cake firm up, making it easier to handle and preventing it from breaking.

Substitutions

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