Flourless Orange Saffron Cake - WPLG Local 10

Flourless Orange Saffron Cake

Recipe adapted from: https://www.seriouseats.com/flourless-orange-saffron-cake-recipe

3 seedless oranges (6 ounces each), washed, divided

½ teaspoon saffron threads, divided

1 cup plus 2 tablespoons (8 ounces) granulated sugar

6 large eggs

1 teaspoon vanilla extract

2 cups (8 ounces) slivered almonds, finely ground (you can substitute with almond flour)

1 teaspoon baking powder

2 tablespoons unsalted butter, melted

¼ cup honey

9-inch spring-form pan

Adjust oven rack to middle position and preheat oven to 350°F. Line 9-inch spring-form pan with parchment and butter pan.

Place two whole oranges (unpeeled) in microwave safe bowl and cover. Heat on high power until oranges are very soft and liquid is beginning to pool at bottom of bowl, 6 to 8 minutes. In small bowl, stir 1 tablespoon of the juice in bottom of bowl with ¼-teaspoon saffron threads. When oranges are cool enough to handle, slice into quarters and process in food processor until pureed.

In large bowl, whisk sugar with eggs until combined. Whisk in vanilla. Toss almonds with baking powder in small bowl and then whisk into mixture. Whisk melted butter and saffron with juice into mixture. Whisk in orange puree.

Pour into pan and bake until golden and a skewer inserted into the center comes out clean, about 40-55 minutes. Transfer to wire rack to cool 1 hour.

Juice the remaining orange. In small saucepan heat juice, honey, and remaining ¼ teaspoon saffron threads until warm.

Invert cake onto serving plate and remove paper. Poke holes into cake with skewer and pour syrup over cake. Cool to room temperature and serve.

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