Classic Spanish Orange & Almond Cake

Wash the oranges thoroughly. Place them in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 45 minutes, or until very tender. Drain and let cool completely.

Once cooled, cut the oranges in half and remove any seeds. Process the entire oranges (peel and pulp) in a food processor until smooth.

In a large bowl, whisk together the eggs and granulated sugar until light and fluffy.

Fold the pureed oranges into the egg mixture. Then, gently fold in the almond flour, baking powder, and salt until just combined.

Pour the batter into a greased and floured 9-inch springform pan. Sprinkle the sliced almonds evenly over the top.

Bake at 350°F/175°C for 45 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.