Ingredients
Scale
Main Ingredients
- About 600 g of organic oranges, either 3 small or 2 large ones
- 6 jumbo eggs
- 200 g granulated sugar
- 250 g ground almonds
- A knob of fresh ginger, about thumbnail size
- 1/4 cup chopped candied ginger
- 1 teaspoon of baking soda
Topping
- Juice and zest from a single lemon
- 60 g of sugar crystals
Instructions
- Set the oven to 180°C (360°F). Lightly oil a springform pan measuring 24 cm (10 inches).
- Rinse the oranges thoroughly. Toss them in a medium pot, add water to cover, and let them simmer over medium heat for about two hours. Top up with hot water if needed. Drain, allow to cool, quarter them, and blend into a smooth paste using a processor, blender, or mill.
- Peel and mince the fresh ginger. Finely dice candied ginger. Use a fork to beat the eggs in a big bowl. Stir in the orange puree, sugar, ground almonds, baking soda, and fresh ginger. Lastly, gently mix in the candied ginger pieces.
- Tip the batter into the greased pan and bake for 45 minutes. It’s done when the top is golden, and a toothpick poked in the middle comes out clean. Set it aside to cool on a wire rack before frosting.
- In a small dish, blend lemon zest and juice with the sugar crystals. Spread this mixture evenly across the cake’s surface. Wait until the cake is fully cool before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes (including orange simmering time)
- Category: Dessert
- Cuisine: European
Nutrition
- Serving Size: 8
- Calories: 320 per serving