2 whole oranges
6 eggs, lightly beaten
2 1/4 cups almond flour
1 – 1 1/2 cups granulated sugar (cook’s choice)
1 tsp baking powder
1/4 tsp salt
In a medium saucepan, combine 2 whole oranges with enough water to cover, and bring to a boil. Let boil until the oranges are soft, about 1 – 2 hours, making sure to weight down the oranges or turn them partway through since they will float. Drain the oranges, and let cool.
Preheat oven to 350 degrees.
Butter a 9-inch round cake pan. Line the bottom of the pan with a round of parchment paper, then butter the paper.
Chop off the ends of the cooled oranges, cut into quarters, and remove any seeds or large pithy pieces. Using a food processor, blender, or immersion blender, blend the orange quarters (yes, skin and all) until smooth.
Add 6 eggs, lightly beaten, and blend until combined.
Add 2 1/4 cups almond flour, 1 – 1 1/2 cups granulated sugar, 1 tsp baking powder, and 1/4 tsp salt, and stir until well-combined.
Pour the batter into the prepared cake pan, and bake until set, 45 minutes to 1 hour.
Let cool in the pan completely, then remove from pan, and top with powdered sugar and sliced almonds or serve with whipped cream.