- 1 pound ripe organic oranges, blood oranges or tangerines to make 330 g of puree
- 1 cup raw cane sugar
- 3 cups ground almonds
- 3 organic eggs
- 1 tsp cream of tartar
- confectioner’s sugar for dusting
Wash your tangerines and put them in a saucepan covered with cold water. Bring to a boil, and boil for at least 20 minutes to remove the bitterness in the citrus skin. Drain and let the tangerines cool. Slice them in half and in half again. Remove any seeds and discard. You can do this on a plate to not lose any juice or pulp. Put it in a food processor and process until completely smooth. Use around 330g of the puree to go on.
Beat the eggs and sugar until light and creamy. Fold in the ground almonds, orange pulp and baking powder. Mix until well combined. Pour into a buttered 20 cm baking dish.
Bake for around 50 minutes, until lightly golden and a toothpick inserted in the center comes out clean. If the cake is browning too fast, cover it with a sheet of foil.
Let it cool on a baking rack for 10 minutes, then remove from the baking dish to finish cooling.
Dust the cake with confectioner’s sugar – I used a small lace cover to get the pattern on the cake. Ready.