Orange Almond Cake
2 large organic oranges
2 2/3 c. almonds (ground finely in the food processor until like flour) OR 3 ¼ c. almond meal.
3/4 c. maple syrup
1 tsp. baking powder
½ tsp. salt
Wash oranges and put them whole and unpeeled in a saucepan with enough water to cover them. Bring to a boil, lower heat, and simmer them for about 1 ¼ hours. If they start to split, take them out-- they are done. Drain and cool. Cut oranges open and remove seeds. Pulse in food processor into a puree.
Beat eggs in a large bowl. Add remaining ingredients and mix thoroughly.
Pour into a mid-size springform pan that has been buttered/floured.
Bake at 375 for 60 minutes. Don’t overbake so keep a sharp eye. I baked only 50 minutes and it seemed done. Test with a toothpick; cake should be very moist but not wet.
Serve with whipped cream. Sliced strawberries would be a nice touch.
Moroccan Almond Cake