I’ve made this cake and variations of it now dozens of times since the first go round. It has come to be one of my favorite standby desserts. My most popular version and the one I’ve now made over and over… and over again is this boozy variation. It’s very dense and moist and I love that my new officemates still get baffled when I tell them it’s gluten free. And dairy free.
Boozy Orange Cake
3 medium oranges
2 cups (280 grams) almonds (blanched or slivered)
1/4 cup sweet white rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon almond extract
2 1/2 Tablespoons orange liqueur*
2 cups (500 grams) sugar
*Any orange liqueur will work. I use Paula’s Texas Orange or Patron Citronge.
Bring a pot of water to a boil and add the oranges. Cover and boil gently for 1 1/2 hours- turning over once at the half-way point. Strain the oranges and bring to room temperature. You can do this step ahead and place the oranges in the refrigerator for up to 3 days.
Preheat the oven to 375. Grease a springform pan and line with parchment paper.
Place almonds in the food processor and blend until somewhat fine, leaving some texture. Add other dry ingredients (rice flour, baking powder, baking soda, and salt) and mix.
Remove dry ingredients and place in a large bowl. Cut oranges in half and place in the processor. Blend until almost smooth- just about 30 seconds. Add the eggs, sugar, extract, and liqueur and mix. Scrape the wet ingredients into the dry ingredients and mix (a whisk or spatula works).
Bake for 40 minutes, then cover with foil and bake for another 15-20 minutes.The top will be browned but not crisp. The cake is done when a toothpick comes out with wet crumbs attached.