Orange Almond Cranberry Cake

This cake has qualities of souffle and flan and has roots back to the 15th century. Adapted from Claudia Roden’s iconic recipe, I’ve added whole cranberries and whisked egg whites to lighten the cake. Powdered sugar is lovely on top, but sliced almonds can also be used, or both! (sliced almonds should be baked with the cake from the outset) It’s an intriguing recipe, using cooked whole oranges and almond flour, and it improves with age, making it a perfect snacking cake.

Makes one 9-inch cake

Ingredients
420 g orange puree (from two navel oranges)
230 g almond meal
230 g white sugar
5 eggs, separated
½ t baking soda
½ t baking powder
1 T vanilla extract
½ t salt
2 C whole cranberries (fresh or frozen)
Oil for the cake pan
Powdered sugar, for dusting

Procedure

Cook the whole oranges until completely tender so you can easily slide a thin knife through the fruit without any resistance. This can be done by simmering the oranges in a pot of water for 2 hours; or by using the pressure cooker, where I steam the oranges in the vegetable basket under 7.5 pressure for 9 minutes (I use a Breville Fast Slow). Let the oranges cool completely and then puree in a food processor.
Weigh out 420g of the puree. Save the rest.
In a food processor, blend the orange puree, almond meal, sugar, egg yolks, baking soda, baking powder, vanilla extract, and salt.
In a large bowl (preferably glass), whisk the egg whites until they are fluffy and hold together, 2-3 minutes.
Add half the egg white mixture to the orange-almond puree and pulse to barely combine. Pour the puree into the remaining egg whites and gently fold with a spatula. Set aside a dozen or so cranberries for the top and gently fold in the remaining whole cranberries.
Pour into a lightly oiled 9”-cake pan, add the reserved whole cranberries on top and bake at 350°F for approximately 60 minutes or until golden brown and a toothpick comes out clean in the middle.
Let rest in the cake pan until completely cooled, then dust with powdered sugar. Can be made a day ahead as it improves overnight.
Cover loosely with parchment paper.

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