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Sephardic Whole Orange-Saffron Cake

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Ingredients
  

  • 4 large organic oranges
  • 1/2 teaspoon saffron threads
  • 1 teaspoon vanilla extract
  • 1 1/2 cups almonds
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole wheat flour (optional)
  • 3/4 cup sugar
  • 6 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup honey, plus extra for the burnt orange garnish
  • sliced almonds to serve

Instructions
 

For the Cake

  • Place two whole oranges (unpeeled) in a saucepan deep enough to cover them with water. Bring to boil, cover and lower flame, and leave to simmer until the the orange skins are fork-tender--about 30 minutes, or longer (if your oranges have tough rinds). Lift from the water and allow to cool. 
  • Now cut the cooled oranges and remove any seeds. Put the cut pieces and any running juice into a blender jar and pulse until roughly pureed. 
  • Add the vanilla and sprinkle 1/4 teaspoon of the saffron onto the orange puree. Set aside. 
  • Preheat oven to 350°F. Line a 9" springform pan with parchment; butter the parchment. If you're using ramekins, butter the ramekin bases lightly. 
  • Put the whole almonds into a spice or coffee grinder, and pulse until fine. Add the baking powder, salt, and flour (if using); pulse a few more times to combine. Set aside. 
  • In large bowl, whisk sugar with eggs for 7-8 minutes on high speed until the mixture has tripled in volume, is pale yellow, and a ribbon holds shape for 3-4 seconds. 
  • Fold in the ground almond mixture, followed by the melted butter.
  • Finally, fold in the orange puree mixture. 
  • Pour into prepared pan(s) and bake until golden and a skewer inserted into the center comes out clean, about 45-55 minutes. 
  • When the cake comes out from the oven, quickly run a knife around the edges to release from the sides of the pan. Invert, peel off parchment, and set on a serving plate to cool completely. 

For the honey-orange syrup:

  • Zest strips of outer peel from one remaining orange and then juice orange. In small saucepan combine zest, juice, honey, and the remaining 1/4 teaspoon saffron threads until bubbling.
  • Pour the syrup over cake.

Finishing:

  • Slice the final orange in thick-ish rounds. Butter a skillet and heat to almost smoking. Add the orange slices in a single layer, and brush with a little honey. Cook for 2-3 minutes, flipping in between, until the orange slices are browning and the fruit is softening just slightly. Set these on top of the cake. 
  • Garnish with slivered toasted almonds, and slices of burnt orange, and serve warm or at room temperature.

Notes

You can divide the cake batter between the 9" springform pan and ramekins, if you wish. Baking time could be reduced then to about 30 minutes, or until a tester comes out clean and the cake top looks golden brown.