Denise says:

It is always difficult to find suitable low fat desserts that are not just fruit. This recipe has no fat and transforms some every day ingredients in to something very delicious. The secret in its divine flavour is the result of simmering 2 whole oranges for 2 hours and then incorporating them into the mixture. This cake recipe also ticks all the boxes for a flexible cake, it can be made in advance, it is parev and it is ideal for Pesach. For Pesach I omit the orange cream and make this as a dessert. It is perfect to finish a seder or Yom Tov meal – to turn into ‘afters’ serve with ready made sorbet (orange or lemon) or parev ice cream ( chocolate goes well with the orange and almond flavours.

During the rest of the year, I like to serve this orange and almond cake topped with thick yogurt mixed with some icing sugar and teaspoon of orange juice or orange liqueur like Cointreau.

There are three basic varieties of orange. The sweet variety is large and juicy but their skins are more difficult to remove. The Valencia and the blood oranges are two popular types of sweet orange. Sour tasting oranges, known as bitter oranges, are mainly used in cooking or for orange liqueurs - where their essential oils and peel is often an important ingredient. Loose-skinned oranges are the sweet kind of orange that peel and segment easily.
Oranges originated in Southeast Asia - valued for their rich vitamin C content, they are grown in warm-climate areas across the world, including North America, Africa, Spain and Portugal. The United States is the world's largest producer of oranges.
Always choose oranges than are heavy, firm and evenly shaped with smooth skins. As with lemons and limes, thicker skinned oranges will give less juice.
Preparation Time: 20 minutes Cooking Time: 3 hours 30 mins plus cooling Serves: 8- 10

Ingredients:

2 large oranges
200g caster sugar
200g ground almonds
1 teaspoon almond essence
6 eggs
1 teaspoon baking powder
3 tablespoons of split almonds
Topping:
Zest of 1/2 orange
250g Thick Natural yoghurt
2 tablespoons icing sugar
1 teaspoon Cointreau – or more if desired

Method

1) Put the oranges in a pan and cover with cold water. Bring to the boil, turn down the heat and simmer for 2 hours. Top up with more water if they start to boil dry.
2) Line a loose based 20cm/ 8 inch cake tin with baking parchment paper.
3) Pre-heat the oven to 170 C/ 150 F/ gas mark 2.
4) Remove the oranges from the water. Using a sharp knife, carefully remove the outer orange layer. Cut orange in half discarding any pips. Place in the food processor with the caster sugar, eggs, ground almonds, almond essence and baking powder. Blitz until smooth.
5) Transfer the mixture into the prepared cake tin & sprinkle the almonds over the top.
6) Bake in the pre-heated oven for 1 hour 30 minutes, covering with foil half way through should it start to burn on top.
7) Leave to cool and then cut into slices.
8) For the orange cream, combine the yoghurt/ mascarpone cheese with the sugar, orange juice and Cointreau.

To Serve the stylish way: Dust the plate with some icing sugar and serve the cake with a generous spoonful of orange cream.
Tagged in: Almonds, Ashkenazi, Desserts, Dinner Party, Family Cooking, Mediterranean, Oranges, Parev, Pesach, Shabbat, Tea