Orange & Almond Cake

It’s International Cake Day, and we can’t think of a better way to celebrate than with our favorite New York Times recipe. This Orange & Almond Cake found its way to our dessert table when our CEO Jeff Levy’s cousin Amanda brought it to our Passover seder. It was love at first bite! You simmer two whole oranges on the stove for two hours and then blend them — peels and all —into the batter.

It’s dairy free, so it’s alpha-gal friendly. But the best part? It’s delicious!

Serves 10

Ingredients

• 2 large oranges

• 6 eggs

• ½ pound ground almonds

• ½ pound organic sugar*

• 1 teaspoon baking powder

  * many manufacturers still use bone char to refine non-organic cane sugar, which can trigger alpha-gal

Preparation

Step 1

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.

Step 2

Heat 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.

Step 3

Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.