Ingredients

2 large oranges

6 eggs

½ pound ground almonds

½ pound sugar

1 teaspoon baking powder

Preparation

Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.

Preheat oven to 400 degrees.

Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.

Bake for one hour, or until a knife inserted in the center comes out clean. Cool in the tin before turning out.

From: https://cooking.nytimes.com/recipes/3251-claudia-rodens-orange-and-almond-cake

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