Anacortes Farmers Market
|  |  |
|
Makes one 8" round cake 3 small organic oranges or 2 large organic oranges, about 1-1/3 lb total 6 large eggs 1 cups sugar 2-1/3 cups ground almonds a thumb-sized knob of fresh ginger 1/4 cup candied ginger 1 tsp baking soda zest and juice of 1 medium lemon 3 Tbsp Turbinado sugar Optional garnishes: toasted almonds and coconut flakes Preheat the oven to 360°F. Grease an 8-inch spring-form cake pan. Wash the oranges well. Put them in a medium saucepan, and cover with water. Put the saucepan over medium heat, cover, and simmer for two hours, adding a little hot water if the level gets too low. Drain, and let cool. Cut in quarters and puree in a food processor, blender, or food mill. Peel and chop the fresh ginger. Dice the candied ginger finely. In a large mixing bowl, beat the eggs with a fork. Whisk in the orange puree, sugar, almonds, baking powder, and fresh ginger, until well blended. Fold in the bits of candied ginger. Pour the batter into the cake pan, and bake for 45 minutes, until golden brown and a cake tester inserted in the center comes out clean. Let cool for a few minutes on a rack. Run a knife around the cake to loosen it, and remove the sides of the pan. Put the sugar crystals in a small bowl with the lemon juice and zest. Spoon this mixture evenly onto the top of the cake. Garnish and serve. |
WEBSITES BY COMPUMATTER