Flourless Orange-Saffron Cake

[Photograph: Yvonne Ruperti]

Whole pureed oranges make this the moistest cake I've ever had. Ground almonds and a honey syrup complete the Middle Eastern theme.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Flourless Orange-Saffron Cake

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:makes one 9-inch cake
Active time:30 minutes
Total time:2 hours
Special equipment:springform pan, microwave, food processor
This recipe appears in: Let Them Eat: Flourless Orange-Saffron Cake
Rated:

Ingredients

  • 3 seedless oranges (6 ounces each), washed, divided
  • 1/2 teaspoon saffron threads, divided
  • 1 cup plus 2 tablespoons ( 8 ounces) granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (8 ounces) slivered almonds, finely ground
  • 1 teaspoon baking powder
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup honey

Procedures

  1. 1

    Adjust oven rack to middle position and preheat oven to 350°F. Line 9-inch springform pan with parchment and butter pan.

  2. 2

    Place two whole oranges (unpeeled) in microwave safe bowl and cover. Heat on high power until oranges are very soft and liquid is beginning to pool at bottom of bowl, 6 to 8 minutes. In small bowl, stir 1 tablespoon of the juice in bottom of bowl with 1/4 teaspoon saffron threads. When oranges are cool enough to handle, slice into quarters and process in food processor until pureed.

  3. 3

    In large bowl, whisk sugar with eggs until combined. Whisk in vanilla. Toss almonds with baking powder in small bowl and then whisk into mixture. Whisk melted butter and saffron with juice into mixture. Whisk in orange puree.

  4. 4

    Pour into pan and bake until golden and a skewer inserted into the center comes out clean, about 55 minutes. Transfer to wire rack to cool 1 hour.

  5. 5

    Zest strips of outer peel from remaining orange and then juice orange. In small saucepan heat zest, juice, honey, and remaining 1/4 teaspoon saffron threads until warm.

  6. 6

    Invert cake onto serving plate and remove paper. Poke holes into cake with skewer and pour syrup over cake. Cool to room temperature and serve.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: