Flourless Orange & Almond Cake (Gluten-Free; Dairy-Free)

I'm always on the lookout for gluten-free or dairy-free recipes to test, because I have friends and family who are allergic or sensitive to gluten and dairy. I found--and adapted--this recipe from "Planet Cake" by Paris Cutler, and it was a success at first try--delicious, moist, with a subtle almond taste, intensified by a wonderful orange aroma and flavor. The cake is yummy as a dessert, snack, or breakfast item. Try to buy oranges with unwaxed and unblemished skin, since the whole fruit is going to be used. Finally, enjoy the nice orangey smell that envelops your kitchen while the oranges are boiling. [Note: I'm afraid you'll need a weighing scale to accurately measure the orange purée.]

Ingredients:

2 large oranges, or 3 small ones (with unwaxed, unblemished skin)

8 eggs

1 3/4 cups superfine sugar

1 teaspoon baking powder

Pinch of salt

4 1/4 cups ground almonds (about 3 heaping cups of whole almonds, if you're grinding them yourself)

Directions:

Scrub the oranges well. Put them in a saucepan with enough water to cover the oranges (weigh them down with a plate to keep them submerged). Bring to a boil, then lower the heat and let simmer for 1 hour or so, until the oranges are very soft (as they are going to be puréed).

Grease a 9-inch round cake pan (or an 8-inch square pan). Line the bottom with parchment paper; line the sides with a collar of parchment paper that extends about an inch above the top of the pan.

Drain the oranges; discard the water. When oranges are cool enough to handle, slice into quarters, remove the seeds, then chop roughly and return to the saucepan. Purée with a handheld immersion blender (or in a food processor, as you prefer).

In a large bowl, beat the eggs, sugar, baking powder, and a pinch of salt until pale and creamy. Add the almonds and 15 ounces of the orange purée; beat until thoroughly combined. Leave for 20 minutes and preheat the oven to 350F.

Give the mixture a stir with a spatula, then pour into the prepared baking pan and bake for 1 hour 30 minutes, or until golden brown and a toothpick or skewer poked into the center comes out clean. Cool completely in the pan before slicing.

Cake can be kept in an airtight container in the refrigerator for up to a week, or frozen for up to 2 months.