Ingredients
2 large Navel oranges
200g Medjool dates, pitted and chopped
3 large eggs
150g granulated sugar
250g almond meal
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
50g sliced almonds (for topping)
Powdered sugar for dusting (optional)
Instructions
Step 1: Place whole oranges in a pot, cover with water, and simmer for 90 minutes until soft. Drain and cool.
Step 2: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
Step 3: Cut cooled oranges in half, remove any seeds, and puree the whole fruit in a food processor until smooth.
Step 4: In a large bowl, whisk eggs and sugar together until pale and thick. Stir in the orange puree and chopped dates.
Step 5: Fold in the almond meal, baking powder, cinnamon, and salt until well combined.
Step 6: Pour the batter into the prepared pan and sprinkle the sliced almonds evenly over the top.
Step 7: Bake for 55-60 minutes, or until a skewer inserted into the center comes out clean.
Step 8: Allow the cake to cool completely in the pan before removing. Dust with powdered sugar before serving.
Notes
Ensure the oranges are cooled before pureeing to prevent cooking the eggs prematurely.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Baked Goods
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 32 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 55 mg
Keywords: moroccan orange date cake with almond topping, orange date cake, moroccan dessert, almond topping cake, boiled orange cake
