
This is a moist, rich cake that highlight Egypt's delicious oranges. For best results, weigh the oranges and choose sweet, seedless organic oranges with a thin peel (thick-skinned oranges can produce a bitter taste). Valencia, Clementine and Mandarin oranges or tangerines are particularly good!
The Cake 🎥
YOU WILL NEED
ALMOND CAKE MIX
WET INGREDIENTS
4 large eggs (about 252g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
300g sweet oranges (about 3 small oranges)
INSTRUCTIONS
- Puréed oranges: Place the washed oranges in a large pot of salted boiling water. Cover and boil for about 30 minutes or until very soft. Drain, cool and then cut into quarters, removing any pips. Purée with a food processor or blender.
- Preheat oven to 325°F. Grease a 9x3-inch springform pan and line the bottom with parchment paper. Evenly sprinkle the prepared pan with granulated sugar.
- Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
- Add the puréed oranges and mix on low speed until just combined.
- Add the almond cake mix and mix on low until well combined.
- Pour batter into prepared pan and bake for 50-55 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding.
The Glaze
YOU WILL NEED
INGREDIENTS
2 tablespoons mild honey
2 tablespoons orange juice
½ teaspoon orange blossom water
⅛ teaspoon ground cardamom
INSTRUCTIONS
- Microwave honey and orange, juice on high for 60 seconds or until it develops a syrup-like consistency.
- Add the orange blossom water and ground cardamom. Stir until thoroughly blended.
- Brush all over hot cake.