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Flourless Citrus Cake




Source of Recipe


Jana Church


Recipe Introduction


This unusual recipe is from "The Greyston Bakery Cookbook" by Sara Kate Gillingham-Ryan.


List of Ingredients




3 sm Unpeeled whole oranges;(Valencia or blood oranges
work best)
2 c Almond flour or ground
blanched almonds
1 1/2 c Sugar
1 ts Baking powder
1/4 ts Salt
5 Eggs; separated
1 tb Freshly grated lemon zest
1 ts Pure vanilla extract


Recipe



Put the oranges in a deep pot and add enough water to cover (they will float).

Bring water to a boil, then lower to a simmer and cook,
uncovered, for 1 hour, replenishing water as it evaporates.

Drain oranges and set them aside until cool enough to handle.

Cut each into eighthseights and remove the seeds.

Working in 2 batches, place the oranges in a food processor and process until finely chopped.

You should have about 2 cups.

Preheat oven to 375 degrees.

Butter an 8-inch round springform pan and line the bottom with parchment paper.

In a medium bowl, mix almonds with 3/4 cup of the sugar, baking powder, and salt.

In a large bowl, whisk egg yolks with 1/2 cup plus
2 tablespoons of the sugar until the eggs are thick and pale yellow in color.

Stir in the lemon zest and vanilla.

Continue to whisk 5 minutes, or until thick.

Fold in half the oranges and half the dry ingredients.

Repeat with remaining oranges and dry ingredients.

In a clean dry bowl with clean dry beaters, beat egg whites until they hold soft peaks.

Gradually add remaining 2 tablespoons sugar, beating
until whites are stiff but not dry.

Fold the whites into the orange batter in three additions.

Pour the batter into the prepared pan and bake 45 to 55 minutes, or until a wooden skewer inserted near the
center comes out clean.

If the cake browns too quickly on top, cover
with foil.

Set the pan on a wire rack and cool completely.

Run a thin knife around the cake and release and remove the sides of the pan.

Cake can be made 1 day ahead. Store at room temperature, wrapped in foil