I was looking for a way to use an abundance of oranges and found this recipe that calls for boiling whole oranges. And it's gluten-free!
Orange Almond Cake
2 whole oranges
6 eggs, separated
1 1/3 cups granulated sugar
2 ½ cups g almond flour or finely ground almonds
1 tsp baking powder
4-6 tbsp sliced and toasted almonds for sprinkling on top
½ cup fresh orange juice
Zest of 1 orange
1/3 cup sugar
Spring of rosemary (optional)
1. Place the oranges in a large pot and fill with enough water to cover the oranges. Bring to a boil over high heat, then reduce to a simmer. Continue simmering for 1 1/2 hours. Then, drain the pot and let the oranges cool.
2. Cut the oranges in half, remove the seeds and put the oranges (rinds, membranes and all) into chunks and place in a food processor. Pulse until smooth. Set aside.
3. Whip the eggs whites until they form soft peaks. Set aside.
4. In a large bowl, whisk the sugar and eggs yolks together until pale yellow and creamy. Add in the orange purée and whisk. To the wet mixture, add the almond meal and baking powder. Mix until it's all combined well.
5. Gently fold in the egg whites to obtain a light and airy batter.
6. Line a 10-inch springform pan (or an equally deep pan) parchment paper, sprayed with baking spray (or softened butter). Pour the batter into your pan before sprinkling the top with sliced almonds. Bake the cake for approximately 1 hour and 10 minutes, checking on the cake after 1 hour.
7. Meanwhile make the glaze. Combine ingredients in a heavy-bottomed saucepan and bring to a boil over medium heat, stirring occasionally until it coats the back of a spoon. Set aside to cool.
8. Poke a toothpick in the center to check for readiness; it should come out with little to no crumbs.
9. Let the cake rest in the pan for 10 minutes and poke holes in the top with a skewer or a chopstick. Pour the glaze over the cake and remove from the pan.