MALLORQUINA // whole citrus almond cake

 

Ingredients

  • 2 Cara Cara oranges or other naval oranges

  • 1 small lemon (Meyer, if going seedless route)

  • Oil or (vegan) butter for greasing the pan

  • 2 cups (10 ounces) packed ground almond meal (I use a combination of fine almond flour and ground almonds for the ideal texture—1 1/4 cup almond flour to 3/4 cup ground almonds)

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 1/2 cups sugar

  • 6 eggs

  • 1/4 teaspoon vanilla extract

 

 

 

Directions

  1. Place your caras and your lemon in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat and simmer gently until citrus becomes very soft, about 1 1/2 hours. Drain and set citrus aside to cool. When cool, cut into quarters and remove any seeds if necessary.

  2. Adjust oven rack to center position and preheat to 350°F. Line the bottom of a 9-inch cake pan with cut parchment paper, and grease the sides with oil or vegan butter. Pulse citrus in food processor until pureed but still a little chunky and set it aside.

  3. In a small bowl, whisk together the ground almonds, baking powder and salt; set aside. Whisk sugar and eggs together in a large mixing bowl until combined. Stir in orange puree, vanilla, and almond mixture and pour batter into prepared pan.

  4. Bake until a skewer inserted in the center comes out clean and the cake has browned evenly on the surface (if the cake has browned only around the edges, it is probably not completely cooked), about 65-75 minutes. This will vary from oven to oven, and keep in mind the cake has a lot of moisture. Transfer pan to a wire rack. After 15 minutes, run a small spatula or paring knife around edge to loosen cake; let cool completely. Carefully flip the cake upside down on a serving plate, and try not to eat it all yourself. Really, though.

  5. Optional! Dust mallorquina with confectioners' sugar when serving (it will likely reabsorb into the cake over time).

Adapted from Esmae's Orange and Almond Cake.

© Brianna DiGioia Photography / brianna.digioia@gmail.com