Recipe: (adapted from Annabelle White)
2 oranges (boiled for 90 minutes, cooled, deseeded and blended) original recipe is 1.5 oranges
150 sugar (reduced, normally flourless orange cake use 1 cup of sugar which is about 220g sugar)
300g ground almond (originally recipe is 250g, due to my almond meal is coarser, i increased it to 300g)
1 teaspoon baking powder
Boiled the orange for 90 minutes changing the water 2 times, to remove the bitterness of orange
blend the boiled oranges
Beat the egg for 1 of 2 minutes, add in orange puree and blend it again
Mix almond meal with baking powder together
egg mixed with blended orange
mix in all the ground almond
Pour into a greased and baking paper lined bottom springform pan
level it slightly
Overall, the taste and aroma is good with strong citrusy smell and almond aroma, but it is slightly too wet, perhaps due to me using “leftover” ground almond which are of coarser texture (finer texture was used to make macaron). Next time will use finer almond.
I did make this cake the 2nd time using fine ground almond, and up it to 320g as well (since original recipe state to use 1.5 orange, and i am now using 2 oranges, so it will probably be alright to up the ground almond A BIT 😉 hoping to have a less wet cake. And the 2nd time turn out ok, without the slight wetness.
NOTE: did tried to bake it at later time using more ground almond, and finer ones, ie 320g fine ground almond (with 2 boiled oranges weigh 325g before pureed), it did turn out less wet.