- 2 navel oranges
- 3-4 blood oranges
- 3 tablespoons (42 g) salted butter, plus more for greasing pan
- 1/2 lemon, juiced
- 4 free-range eggs
- 2 teaspoons orange blossom water
- 1 3/4 cup (200g) blanched almond flour
- 3/4 cup (150g) granulated sugar
- 1 teaspoon each ground ginger, cinnamon, cardamom
- 1 teaspoon baking powder
- 1/3 cup pistachios, chopped
- for serving Greek yogurt
1. Wash navel oranges, place in a small pot, and cover with water. Bring to a boil and then simmer for 1 -1.5 hours, or until extremely soft and pierced easily with a fork.Remove oranges from water and let cool.
2. When cool enough to handle, cut open to remove seeds and then puree the entire orange in a blender until smooth.
3. Prepare 3-4 blood oranges by cutting off 1/2 inch from each end and removing peel and pith with a sharp knife. Slice into 1/4 inch rounds. Set aside.
4. Grease a 9-inch round cake pan (at least 1.5 inches deep) with butter and preheat oven to 325 F.
5. Heat a small sauce pan over medium heat. Melt the remaining butter, then add the brown sugar and lemon juice. Stir continuously until sugar is melted and sauce is slightly thickened.
6. Pour topping into prepared cake pan and arrange blood orange rounds on top. Set aside.
7. In a large mixing bowl, beat the eggs, then add the orange puree and orange blossom water and beat again. Add almond flour, granulated sugar, baking powder, and spices. Mix thoroughly until smooth.
8. Pour batter into cake pan and bake for 40 – 60 minutes. Check beginning at 40 minutes, an inserted toothpick should come out almost clean (it’s a very moist cake).
9. Let cool in the tin before turning over onto a plate. Sprinkle with chopped pistachios and serve with Greek yogurt.