As a service to my chowhound friends. am posting the recipe for the Orange Almond cake, which the lovely staff at the bakery told me had been posted on a blog. As you can see, it's fairly easy and kosher for passover. At the bakery they also sell them in 1-2 serving cakelets. YUM!! You're welcome!
Gluten-free Orange-Almond Cake
Recipe by Helene Godin from By The Way Bakery. Makes one 8-inch cake.
1 large (12-ounces) navel orange (the weight is important here)
1 teaspoon salt, divided
2 1/4 cups plus 2 tablespoons
almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon cardamom
1/8 teaspoon cinnamon
5 eggs
1 cup plus 2 tablespoons sugar
3 tablespoons sliced almonds
-Place whole orange in a pot of water with 1/2 teaspoon salt. Cover the pan and bring the water to a boil. Turn the heat down and simmer for about 2 hours.
-Remove orange from the pan and allow to cool. Slice the peel off each end of the orange and cut into quarters, leaving the rest of the peel intact. Inspect for seeds, discard, and allow to cool. In a food processor, pulse the orange quarters until it’s smooth but still pulpy. Let cool completely, about 30 minutes. (You should have approximately 1 1/4 cups).
-Preheat oven to 350°F. Lightly spray an 8” springform pan with cooking spray and line with a circular liner.
-Whisk together almond flour, baking powder, remaining salt, cardamom and cinnamon.
-In another bowl, with an electric mixer, beat the eggs and sugar until light in color.
-Mix in dry ingredients.
-Mix in orange pulp.
-Pour the batter into the pan and sprinkle with sliced almonds.
-Bake about 1 hour. Test for doneness with a wooden skewer inserted in the center.
-Allow to cool completely in the pan for 25 minutes. Score around the edge before releasing the ring from the cake. Dust with powdered sugar.
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