Valencia oranges may seem to be imported from Spain because of their name, but the Valencia orange is actually all-American. It was hybridized by American agronomist William Wolfskill in his farm in Santa Ana, southern California in mid 1800s.
Valencia oranges have many uses, such as a perfectly balanced sweet-tart taste, brightly colored juice, and a sweet flavor. Valencia oranges are great eating and juicing oranges and can be used for salads, marinades, desserts, and everything in between.
Of the numerous delightful and mouthwatering recipes to choose from, one of my favorites is the Valencia Orange Cake because of its sweet, tangy and refreshing taste you cannot get from other types of cakes. Said to have originated from Valencia, the Valencia Orange Cake is a classic dessert offered to family, friends and guests who are looking for something fresh, moist and citrusy.
How to make a Valencia Orange Cake
Prep Time: 2hr 30 minutes
Cook Time: 1 hr
Ready In: 4 hr
Ingredients
- 2 Hale Valencia oranges
- 4 eggs
- 3/4 cup of honey
- 2 cups of blanched almond flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
Directions
- Using a large saucepan, place and submerge the 2 Valencia Oranges in water then tightly seal the pan. Simmer for 2 hours or wait until you can easily glide a toothpick thru them. If needed, you can add more water while cooking.
- Let the oranges cool then cut open and remove the seeds and all other inedible parts like the pit. Process the edible orange parts using a blender or food processor until smooth.
- Preheat oven to 375?F. Meanwhile, grease the bottom of the pan.
- If you want a lighter cake separate egg yolk from white, then whip the egg white in another bowl until stiff peaks form.
- In a large bowl beat eggs, or egg yolk if separated, until well mixed then add in the honey, baking soda and salt. Stir in the processed oranges then fold in almond flour into the mixture and blend well. For separated egg whites, this is when you fold the whipped egg whites into the batter.
- Pour the batter into prepped pan and bake for an hour or until the toothpick inserted into the center of the cake comes out clean. Bake thoroughly to avoid settling after cooling. Tap out on a serving plate when cool.