4 c. ground almonds (skin on roasted)
3 large oranges
1 1/2 c. sugar
8 eggs
1 tsp Baking Powder
Pinch of Salt
1. Cook oranges (whole fruit) in large sauce pan for approx 1 hour - until fruit is very tender.
2. Remove from heat and allow to cool until they can be handled. Quarter and remove seeds. Puree in food processor.
3. In large mixing bowl, combine eggs, sugar, baking powder and salt until pale yellow. Approx 2 min.
4. Add almonds and orange puree. Combine completely and allow to sit for 20 min.
5. Line 9" square or round with wax paper or parchment and grease pan.
6. Bake at 350 F for 90 min. If you split batter between two pans, decrease cooking time by 30-40 min. Cakes do rise, so be sure to only fill pans 2/3 full.
Allow to cool completely in pan.
I used homemade chocolate whipped cream for the filling and frosting.
3 c. Heavy Whipping Cream
1 c. Confectioners sugar
1/2 c. Coco Powder.
Sift sugar and coco powder in large mixing bowl. Add 1 c. of the cream and stir by hand until incorporated. Add remaining cream and beat on high until stiff peaks form.
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