Rachel’s Orange Blossom Cake
2 small oranges, washed
6 eggs, separated
1 1/4 cup sugar
1 1/4 cup ground almonds
2 teaspoons orange blossom water or almond extract
Preheat oven to 350 F.
Line nonstick springform cake pan with removable bottom with parchment paper.
Place unpeeled oranges in just enough water to cover them and boil for 1 1/2 hours or until they are very soft.
Let cool, then remove seeds and pith (white part of the orange center). Purée in a food processor.
In large bowl, combine egg yolks and sugar until creamy, then add ground almonds, cooled orange puree and orange blossom water (or almond extract).
In separate bowl, beat egg whites until stiff peaks form.
Slowly fold egg whites into the orange mixture, until combined.
Pour into prepared pan and bake for 1 hour. If cake is still wet, leave in the oven until center has set.
Cool completely before removing from pan. Decorate with candied orange slices, orange marmalade or powdered sugar and blossoms from your citrus tree.
Serves 8-10.
