Preheat the oven to 170°C (340°F) and grease Round pan 22 cm.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Cover the oranges with water in a pot and cook about an hour and a half, until it is very soft. Let cool, halve, remove the seeds and grind with the peel into a smooth puree.
StovePotKnifeCutting boardFood processor
3
Beat the eggs and sugar to a smooth batter.
Whisk
4
Add the vanilla extract and the orange puree and mix.
5
Sift the baking powder, combine, add to the wet mixture along with the ground almonds and Fold gently, just until the batter is smooth.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6
Pour into the pan and sprinkle the topping on top.
Baking pan
7
Bake 45–50 minutes, until a toothpick inserted in the center comes out clean.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Mix the powdered sugar and orange juice into a smooth glaze and pour it over the warm cake, and wait for the glaze to harden before serving.
273calories
9 gprotein
22 gcarbs
16 gfat
● protein 13%● carbs 33%● fat 54%
Per serving (111 g), of 8 servings
To assemble ·
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⚖ About the ingredients
Powdered sugar: measured in tbsp in this recipe: 1 tbsp = 8 g · 389 kcal per 100 g · More about Powdered sugar →
Orange juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 45 kcal per 100 g · More about Orange juice →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →
Ground almonds: measured in cup in this recipe: 1 cup = 140 g · 579 kcal per 100 g · More about Ground almonds →
Baking powder: measured in tsp in this recipe: 1 tsp = 4.6 g · 80 kcal per 100 g · More about Baking powder →
Almonds: measured in tbsp in this recipe: 1 tbsp = 15 g · 590 kcal per 100 g · More about Almonds →
Oranges: measured in pieces: one ≈ 180 g · 47 kcal per 100 g · More about Oranges →
🔧 Tools needed (9) · 🍳 2 cooking vessels
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
By the steps, as the recipe is built now: another version or addition can change the list.
