This cake originated in the Valencia region of Spain, where what are said to be the best oranges in the world grow. It is not surprising these oranges are harvested in Lebanon as well, as the regions share the same Mediterranean climate. Almonds and olive oil are plentiful in both places as well. Clementines can be substituted for the orange, if preferred.
Serves: 6 to 8
1 Valencia orange or 3 clementines
175g almond flour
175g caster sugar
1⁄2 tsp orange blossom water
1 tsp olive oil
1 tbsp baking powder
1 tbsp cocoa powder
Preheat the oven to 180°C. Grease a 15 cm (1.18l) Bundt cake tin.
Place the whole orange or clementines with enough water to cover the fruit in a medium saucepan over medium heat. Bring to the boil and cook gently for 45 minutes to 1 hour, or until the fruit is soft and easily pierced with the tip of a knife. Drain and set aside until cool enough to handle. Slice into quarters, remove the seeds, and puree in a food processor.
Use an electric mixer on medium speed with a paddle attachment to beat the eggs in a medium bowl. Gradually add all the remaining ingredients and the fruit puree.
Pour the batter into the cake tin. Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and set aside for 10 minutes, then transfer to a wire rack to cool completely at room temperature.
Dust with cocoa powder just before serving. Enjoy!
Lara Ariss owns a boutique pastry-catering kitchen in Beirut. She focuses on Mediterranean pastries, by bringing her signature love of medleys of flavor together with a keen appreciation for fresh seasonal produce. You can check out more of Lara's recipes and product recommendation right here!