Orange Ginger Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large eggs
02 -
250 g almond flour
03 -
200 g sugar
04 -
1/4 cup candied ginger
05 -
3 small organic oranges or 2 large organic oranges, around 600 g total
06 -
1 thumb-sized piece of fresh ginger
07 -
1 teaspoon baking soda
→ Topping
08 -
60 g pearl sugar
09 -
Juice and zest of one lemon
# Instructions:
01 -
Heat your oven to 180°C (360°F). Coat a 24-cm (10-inch) springform pan with a bit of grease.
02 -
Rinse the oranges thoroughly. Put them in a medium pot, cover with water, and let them simmer over a medium flame for two hours. Top up with hot water when it starts running low. Drain, cool, then slice into quarters and smash them into a puree using a food processor or blender.
03 -
Chop up the fresh ginger after peeling it. Dice the candied ginger into tiny bits. Grab a mixing bowl, crack in the eggs, and give them a good whisk with a fork. Stir in the orange puree, sugar, almond flour, baking soda, and fresh ginger until it's smooth. Lastly, mix in the chopped candied ginger gently.
04 -
Pour your batter into the greased springform pan. Bake it for 45 minutes, or until the cake turns golden and a tester inserted comes out clean. Cool the cake on a rack before moving on.
05 -
Combine the pearl sugar, lemon zest, and lemon juice in a little bowl. Spread this mixture across the top of the cake evenly. Allow the cake to cool completely before you slice and enjoy.