Orange-Almond Cake

Directions

1. 1
   Place the whole unpeeled oranges in a large saucepan or stockpot, and cover with cold water.
2. 2
   Bring to a boil over high heat.
3. 3
   Reduce heat, and simmer gently, 2 hours.
4. 4
   Drain; let cool.
5. 5
   Preheat the oven to 350F.
6. 6
   Butter and flour a 9-inch springform pan; set aside.
7. 7
   Halve the cooked oranges, and remove any seeds.
8. 8
   Place 7 halves in a food processor, and pulse until pureed but still chunky.
9. 9
   This should yield about 3 cups; set aside.
10. 10
    In a small bowl, whisk together the ground almonds, flour, baking powder, and salt; set aside.
11. 11
    In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs with 1 cup sugar on medium speed until light and fluffy.
12. 12
    Stir in the orange puree until just combined.
13. 13
    Stir in the flour mixture; pour into prepared pan.
14. 14
    Bake until the cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour.
15. 15
    Transfer the pan to a wire rack.
16. 16
    After 15 minutes, run a small spatula or paring knife around the edge to loosen the cake; let cool completely.
17. 17
    Meanwhile, make the orange topping: Chop the remaining 5 orange halves into 1/2-inch pieces, and set aside.
18. 18
    In a medium saucepan, combine the remaining cup sugar with 3/4 cup water.
19. 19
    Bring the mixture to a boil, stirring until the sugar has dissolved.
20. 20
    Add the chopped oranges to the saucepan, and reduce heat to medium.
21. 21
    Simmer gently until most of the liquid has evaporated and thickened into a syrup, about 15 minutes.
22. 22
    Cool completely.
23. 23
    To assemble, remove the ring from the pan; transfer the cooled cake to a serving platter.
24. 24
    Arrange the chopped oranges and any remaining syrup over the top of the cake.
25. 25
    Cut into wedges, and serve.
26. 26
    Or store, covered, in the refrigerator, up to 2 days.