Serves 8
120 min
Flourless Orange-Saffron Cake
Recipe GLPRd1678ea1062359
A delicate, moist cake infused with the bright flavor of fresh oranges and the exotic warmth of saffron. Made with ground almonds instead of flour, this naturally gluten-free dessert features whole boiled oranges blended into the batter for intense citrus flavor and a tender crumb. Topped with a touch of honey, it's elegant enough for special occasions and perfect for those seeking a gluten-free indulgence.
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Ingredients
3 seedless oranges (about 1 pound 14 ounces total), washed
1/2 teaspoon saffron threads, divided
1 cup plus 2 tablespoons granulated sugar (8 ounces)
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
Directions
Place 2 of the whole washed oranges in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer gently for about 45 minutes until the oranges are very soft and tender. Drain well and let cool.
While the oranges are cooking, steep 1/4 teaspoon of the saffron threads in 2 tablespoons of warm water and set aside to infuse.
Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Once the boiled oranges have cooled, halve them and remove any seeds. Place the orange flesh (including skin) into a food processor and blend until smooth.
Juice the remaining fresh orange and measure out 1/2 cup of juice. Combine this juice with the saffron infusion.
In a large mixing bowl, whisk together the eggs and sugar until pale and thick, about 5 minutes. Stir in the vanilla extract.
Gently fold the blended boiled orange into the egg mixture, then fold in the saffron-orange juice blend.
In a small bowl, combine the ground almonds, baking powder, and remaining 1/4 teaspoon saffron threads. Gently fold this mixture into the egg and orange batter until just combined.
Fold in the melted butter until the batter is uniform.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean or with just a few moist crumbs. The cake should reach an internal temperature of at least 160°F when measured with a food thermometer in the center.
Remove the cake from the oven and let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Once cooled, drizzle the honey over the top of the cake just before serving.
