- Jewish Learning
I have made this cake numerous times, changing up the oranges with blood oranges, tangerines and even grapefruit. Each time it was divine. Pairs nicely with a chocolate cream or a white glaze with lemon juice.
1 cup plus 2 tablespoons sugar
2 and 1/3 cups ground almonds (where skins have been removed)
1 heaping teaspoon Haddar Baking Powder
1/2 teaspoon Gefen Pure Vanilla Extract
1/4 cup very hot water
Wash the oranges and place in a pot of cold water. Bring to a boil, lower heat, and simmer for about 2 hours.
Remove from water. Cut open to ensure there are no seeds and pulse in the food processor until oranges are finely chopped.
Preheat oven to 375 degrees Fahrenheit. Line an 8-inch springform pan with Gefen Parchment Paper. (Trace the bottom of the pan and cut a strip to fit around the sides.)
Beat the eggs until stiffening. Slowly add sugar, almonds, and baking powder. Fold in chopped oranges. Pour into the prepared springform pan.
Bake for one hour or until a skewer inserted comes out clean. Let cool and remove paper.
In a double boiler, melt the chocolate with the margerine.
In another bowl place the sugar, cocoa, and vanilla and add in hot water. Stir until smooth. Stir in melted chocolate mixture and stir till smooth.
Drizzle ganache over the cake, slowly moving around the top. Let it drip down the sides.
Photography: Hudi Greenberger. Food Styling: Renee Muller.
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