Marmalade Cake

By Dunjab

Ingredients

• 2-3 small tangelos or mandarins, 4 large eggs, ideally at room temp
• or 1 small-to-medium orange 1/2 t salt
• 1 lemon 1 1/2 cups sugar
• 6 ounces raw almonds 2/3 cup olive oil
• 1 C all-purpose flour C C onfectioners’ sugar for serving
• 1 T baking powder

Details

Servings 8
Preparation time 20mins
Cooking time 21mins

Preparation

Step 1

Place orange and lemon in a saucepan and cover with water, bring to boil and reduce to simmer for 30 minutes. Drain and cool. Pre-heat oven to 350˚F, place almonds on an ungreased sheet pan in the middle rack and bake until golden brown, 10 to 15 minutes. Cool completely. When cool, pulse in a food processor until finely ground. Set aside. Grease a 9-inch spring form pan. Cut the citrus in half, scoop out and discard pulp and seeds, place peel in food processor and grind to a coarse paste. In a small bowl, whisk together flour and baking powder. Combine eggs and salt in a mixing bowl, beat until foamy, gradually add sugar. Fold in flour mixture. Add citrus, almonds and olive oil and mix on low to incorporate. Do not over-mix. Pour the batter into the prepared pan, and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Cool the cake in its pan on a wire rack. Dust with confectioners’ sugar before serving. The flavors will mellow and deepen as it sits.