Added to shopping list. Go to shopping list.
Ingredients2 h 10 m servings 246
Original recipe yields 10 servings
- Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes. Watch Now
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper.
- Place oranges in the bowl of a food processor; pulse until finely chopped. Watch Now
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute. Watch Now
- Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top. Watch Now
- Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown. Watch Now
- Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar. Watch Now
You might also like
- Cook's Notes:
- You can also chop the boiled oranges by hand.
- Fiori di Sicilia is a specialty baking ingredient, an extract of citrus and vanilla, available online. In a pinch, skip it and use a total of 1 teaspoon vanilla extract instead.
- You can also use Amaretto liqueur to flavor the cake.
Per Serving: 246 calories; 7.3 37.6 7.1 93 35 Full nutrition
ReviewsRead all reviews 3
Takes a little extra effort, but is delicious. I added a little bit of lemon peel to this, because I like my deserts with some extra tartness. It needs to be eaten while warm, it loses somethi...