Flourless Orange and Ginger Cake

• Produce

  • 1/4 cup Candied ginger
  • 1 thumb-sized knob Ginger, fresh
  • 1 Zest and juice of a lemon

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 250 g Almond flour
  • 1 tsp Baking soda
  • 260 g Sugar

• Other

  • 3 Small organic oranges or 2 large organic oranges, about 600 g (1 1/3 lb total

Found on chocolateandzucchini.com

Ingredients

• 3 small organic oranges or 2 large organic oranges, about 600 g (1 1/3 lb) total
• 6 large eggs
• 200 g (1 cups) sugar
• 250 grams (2 1/3 cups) almond flour (= almond meal or ground almonds)
• a thumb-sized knob of fresh ginger
• 1/4 cup candied ginger
• 1 teaspoon baking soda
• the zest and juice of a lemon
• 60 grams pearl sugar (from a baking supplies shop, ordered online, or homemade)

Directions

• Preheat the oven to 180°C (360°F). Grease a 24-cm (10-inch) springform cake pan.
• Wash the oranges well. Put them in a medium saucepan, and cover with water. Put the saucepan over medium heat, cover, and simmer for two hours, adding a little hot water if the level gets too low. Drain, and let cool. Cut in quarters and puree in a food processor, blender, or food mill.
• Peel and chop the fresh ginger. Dice the candied ginger finely. In a large mixing bowl, beat the eggs with a fork. Whisk in the orange puree, sugar, almonds, baking soda, and fresh ginger, until well blended. Fold in the bits of candied ginger.
• Pour the batter into the cake pan, and bake for 45 minutes, until golden brown and a cake tester inserted in the center comes out clean. Let cool for a few minutes on a rack, while you prepare the frosting. Run a knife around the cake to loosen it, and remove the sides of the pan.
• Put the sugar crystals in a small bowl with the lemon juice and zest. Spoon this mixture evenly onto the top of the cake. Let cool completely before serving. It can be made a day ahead, wrapped in plastic and stored in the refrigerator.