Flourless Orange Cake

From inthekitchenwithkath.com

(Adapted from recipes on Elena’s Pantry and Smitten Kitchen)

Generously serves 8 - 10

Oranges – about 375g (13 – 14 ounces, or just under a pound - about 2 thin-skinned navel oranges or 4 – 5 Clementine oranges)

4 eggs

¾ cup honey

2 cups (224g) blanched almond flour

½ teaspoon sea salt

1 teaspoon baking powder

1. Put the oranges in a large pot and cover with a lot of water. Bring to a boil. Cover and reduce the heat to a simmer and simmer for 1½ hours. (Check occasionally to make sure you don’t need to add more boiling water. My pot was big enough and I had enough water in it that I did not have to add more water.)

2. Remove the oranges from the water and let them cool.

3. Preheat the oven to 325˚.

4. Grease a 9-inch cake pan. Line the bottom of the greased pan with a piece of parchment paper and then grease the parchment paper.

5. Cut the cooled oranges into smaller pieces and remove any seeds. Put the orange pieces, rind and all, into a food processor and process until smooth.

6. Add the eggs, honey, almond flour, sea salt, and baking powder to the food processor and process until everything is well-combined.

7. Pour the batter into the prepare pan and bake for about 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

8. Cool the cake completely on rack before turning it out on a serving plate.

9. Serve as is, or dusted with powdered sugar.