Name: The 5-Ingredient Italian Cake I Make On Repeat
Yield: 10
Cuisine: Italian
Ingredients: 2 to 4 thin-skinned oranges, mandarins, or tangerines (13 to 14 ounces total); 5 large eggs; 2 1/2 cups (250g) almond flour; 1 1/4 cups (250g) granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; Powdered sugar, orange marmalade, or whipped cream, for topping (optional)

Ingredients

10 serv.

2 to 4 thin-skinned oranges, mandarins, or tangerines (13 to 14 ounces total)
5 large eggs
2 1/2 cups (250g) almond flour
1 1/4 cups (250g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
Powdered sugar, orange marmalade, or whipped cream, for topping (optional)

Instructions

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1 Grease and flour a 9-inch round cake pan. If you want to keep this recipe gluten-free, flour the cake pan with gluten-free flour or granulated sugar.
2 Slice the oranges in half perpendicular to the stem (like you are going to juice them) and remove any seeds. Add them to a food processor and pulse several times, then stop and look for any remaining seeds. Process until a smooth paste forms, scraping down the sides as needed.
3 Add the eggs, almond flour, sugar, baking powder, and salt and process until a smooth batter forms. Pour into the pan and bake until the edges are brown, the top is golden, and a cake tester comes out clean or with moist crumbs, 45 to 55 minutes.
4 Let cool in the pan before serving. If desired, top with a dusting of powdered sugar, a thin layer of marmalade, and/or serve with whipped cream. Store leftover cake tightly covered for up to 3 days at room temperature or 5 days in the fridge. Love the recipe? Leave us stars and a comment below!