Whole Orange-Almond Custard Tea Cake

This is an appallingly bad photo of a truly delicious cake. I made it in February, in the middle of a blizzard, and am only getting around to transcribing the recipe now, for which I apologize.

I do not really have a sweet tooth at all. My downfall with be something deep fried, crunchy and salty. And yet, that particular day, I really wanted a "cuppa" with something sweet on the side. Since there was not a chance that I was going to brave the elements, I knew that in order to scratch that particular itch, I was going to have to make something myself or ignore my craving.

I had clementines in the fruit bowl, and almond flour in the freezer and the inspiration recipe below is what google search spat up when I looked for a recipe. I have changed the directions a bit - for the better - I think, as whipping the egg whiles made the cake lighter.

I used almond flour and the cake texture was smooth and custard-like. My sister used almond meal when she tried it and, while her cake was delicious, it was denser and grainier than mine.

3 oranges or 6 clementines

2 3/4 c ground almonds, almond flour or almond meal

1/2 c - 3/4 c sugar depending on how sweet your citrus is

4 eggs, separated

1/2 tsp baking powder

2 tsps orange liqueur (optional)

Wash the oranges or clementines well and place in a pot and cover with water. Cover, bring to a boil, and then lower the heat and simmer for about 45 minutes for oranges, 30 for clementines, until soft.

Drain the fruit and set them aside to cool slightly.

Preheat the oven to

Measure the almond flour and baking powder together in a large bowl. Set aside.

Remove the peduncles from the fruit but blitz everything else - peel, pith and fruit - into a smooth purée. Stir into the almond mixture. Use any remaining purée in cocktails.

In a separate bowl, whisk the egg yolks and half the sugar together until the mixture is light and airy. Fold it into the almond flour, orange mixture. If using the orange liqueur, add it now.

Beat the egg whites with half of the sugar until stiff peaks form. Fold this gently into the batter.

Pour the batter into a parchment paper lined nine inch baking pan. I used a round one with removable sides, but any nine inch pan will work.

Place in the oven and bake for 40 to 50 minutes until a toothpick or skewer stuck in the center comes out clean.

Allow the cake to cool to room temperature before removing it from the pan.

Inspiration recipe, here.