Persian Orange Cake, a delightful dessert originating from Iran, combines the zesty flavors of fresh oranges with a moist, tender crumb. This cake is cherished for its vibrant citrus notes and subtle sweetness, making it a perfect treat for any occasion. Whether served with a dusting of powdered sugar or a dollop of whipped cream, it promises to captivate your taste buds with each bite.

Ingredients:

• 2 large oranges
  
  

• 6 eggs
  
  

• 1 cup sugar
  
  

• 2 cups almond meal (ground almonds)
  
  

• 1 teaspoon baking powder
  
  

• 1/2 teaspoon vanilla extract
  
  

• Powdered sugar, for dusting (optional)
  
  

Directions:

1. Wash the oranges thoroughly and place them in a pot. Cover with water and boil for 2 hours until soft. Drain and cool.
   
   

2. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
   
   

3. Cut the cooled oranges into quarters, remove any seeds, and puree in a blender until smooth.
   
   

4. In a large bowl, beat eggs and sugar until pale and creamy.
   
   

5. Fold in almond meal, baking powder, vanilla extract, and orange puree until well combined.
   
   

6. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
   
   

7. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   
   

8. Dust with powdered sugar before serving, if desired.
   
   

Nutrients (per serving):

• Calories: 280 kcal
  
  

• Protein: 8 g
  
  

• Fat: 16 g
  
  

• Carbohydrates: 28 g
  
  

• Fiber: 3 g