Boys of Cooking

This recipe can make either an 8-inch or 10-inch pan. Whichever you use, ♦ATTNmake sure it is at least 1½ inches high.

Simmer, covered thoroughly in water for 2 hours:

• 2 navel oranges

Alternatively, place them in a 6-quart pressure cooker with enough water to cover (even if you have to hold them down to measure it) and process at high pressure for 20 minutes. Let pressure release naturally. Discard the water.

Preheat oven to 350º F. Line the bottom of the greased baking pan with parchment paper.

In the bowl of a food processor, combine

• 65g or 100g brown sugar
• 130g or 200g granulated (white) sugar
• 4 or 6 eggs

Process until it forms a fluffy mixture. Cut the cooked unpeeled cooked oranges into 8 pieces. The two oranges I used weighed just over 600g (total) after cooking, so for the 8-inch cake I used only 400g of the orange and discarded the excess. For the 10-inch cake I used the total amount of the oranges. Add the orange pieces to the food processor and process until it has been fully incorporated: you’ll see small pieces of skin floating through the mixture. ♦ATTN For the larger cake I had to process it in two batches.

Combine in a bowl

• 165g or 250g almond flour
• 1 tsp or 1½ tsp baking powder

Transfer the liquid mixture to a large bowl. Add the dry ingredients and stir to combine. Transfer batter to prepared pan and bake. ♦ATTNYou may need to cover the top loosely with foil if it starts to get too dark. The small cake takes about 45 to 55 minutes. The 10-inch cake bakes in 55 to 65 minutes.  A toothpick inserted in the middle should come out clean.

Cool for 10 minutes on a rack, run knife around pan and then invert twice (removing parchment paper) and leave it on a rack to finish cooling.

Thin out some orange marmalade with water at a simmer. Let cool. To serve, combine some mascarpone with milk or cream, served on the side of a slice of cake, drizzling the top of the wedge with a spoonful of the thinned marmalade mixture.