- 2 valencia oranges (try to get organic because you're including the peel. make sure you scrub the outside of the orange like crazy0
- 2 cups of almond flour (aka ground almonds
- 1 1/2 teaspoons of baking powder
- 1/3 cup of honey (generous)
- 1/2 or 1 stingy teaspoon salt
- 1/3 cup of rough chopped pistachios
- 6 (or whatever) cloves
- 3 large eggs, and 1 large egg just the white
- Optional: almond slivers and confectioners sugar to decorate the top
Steps
- Boil the two whole oranges for 15 minutes (try to submerge them since they're floating)
- Discard all that water (reduces bitterness)
- Simmer the oranges with new water for ~1 hour (as little as 15 minutes, as much as 2 hours), with the cloves in the water
- Preheat oven to 325*
- Take the oranges out of the water and let cool a little. Rough chop the oranges, remove the inedible stem bit and any seeds. Puree in a food processor until smoooooth and let cool a bit
- Combine almond flour, salt, and baking powder in medium bowl
- Beat the eggs until well combined (like 3 or 4 minutes)
- Add the honey and beat
- Add the orange and mix
- Add the dry ingredients and mix
- Fold in the pistachios. This mixture will look very wet
- Pour batter into 10' lightly greased springform cake pan (or similar). Sprinkle the top with almond slivers
- Cook for 1 hour, or until toothpick in the center comes out clean
- Cool in tin, then turn out
