Marlene's Fresh Orange and Almond Cake

By pavaldez

Ingredients

• 1 medium orange
• 3/4 cup almonds
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 2 tablespoon canola oil
• 1 teaspoon vanilla extract
• 1 cup granulated no-calorie sweetener (like Splenda)
• 2 teaspoons powdered sugar

Details

Servings 8

Preparation

Step 1

1. Place the whole orange in a medium pot, fill two-thirds full with water, and bring to boil. Reduce heat to medium, cover, and simmer orange for one hour. Remove orange from pot, quarter and remove seeds. Place orange pieces (rind and all) in a food processor and puree (you should have about 1 cup orange pulp).

2. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with non-stick baking spray.

3. Place the amonds in a food processor and grind until fine. Place in a medium bowl and combine with the flour, baking powder and salt. Set aside.

4. In a large bowl, using an electric mixer, whip the eggs, oil, vanilla, and swwetener on high speed until it becomes light in color and triples in volume, about 5 minutes. Using a spatula or wooden spoon, lightly fold the amond mixture into the egg mixture. fold in the orange puree until just combined.

5. Pour the batter into the prepared pan and bake for 35 minutes or until a toothpick inserted into the center comes out clean. Cool cake on wire rack. Remove from pan and dust the cake with powdered sugar before serving.