Flourless Orange-Almond Cake
From the Kitchen of Oksana Zielinski
This unusual mix transforms itself into a light and fragrant delight, great for spring!
2 large or 4 medium organic oranges
6 organic eggs
1 1/4 cups organic cane sugar
2 1/3 cup organic ground almonds
1 teaspoon baking powder
A pinch of salt
Wash oranges well, place in a pot, cover with cold water and bring the water to a boil. Lower heat to a simmer, cover and simmer 2-3 hours (add water if needed). Remove oranges from water and cool. Lightly butter a 9-inch springform cake pan, line the bottom with parchment paper and butter that too.
Preheat oven to 350° F. Cut cooled oranges in quarters; remove seeds. Put oranges (skin on) into a food processor; puree until smooth. In a large bowl, whisk eggs with sugar, forming a thick mousse, almost double in volume. Gently fold in the ground almonds, baking powder, salt and citrus puree. Pour batter into pan; bake 50 to 60 minutes until cake is firm and a cake tester comes out mostly clean. Allow cake to cool completely in the pan, then run a knife around the edge and carefully remove the sides. Flip the cake onto a plate, remove the paper, and flip back out on to a stand. Serve with a slice of orange, fresh raspberries or citrus cream. Yum!
8 ounces of cream cheese, softened
Juice of 1 orange
1/2 cup of sugar
Several drops of orange and lemon essence
Mix all ingredients into a smooth cream.
Oksana Zielinski is a practitioner of shamanic arts, a student of sacred geometry
and an alchemist. When she’s not retrieving lost souls, you can find her whipping
up magical foods, climbing the mountains, and make love-art. She currently lives
and loves in Durango, with her magical soul mate and their gorgeous German
Shepherd, Ruby. Visit www.bluesolshamanism.com.