- 2 whole sweet oranges with thin peels
- 6 large eggs
- 1 large pinch saffron strands
- 1 cup white sugar
- 1/2 teaspoon baking powder
- 1 1/4 cups finely ground almonds (almond meal)
- 1 teaspoon finely chopped candied orange peel
Place the oranges in a large saucepan and add enough water to cover. Bring to a boil and cook for 2 hours over medium heat. Check occasionally to make sure they stay covered with water. Allow the oranges to cool, then cut them open and remove as much white pith as possible and the seeds. Process in a blender or food processor into a coarse pulp.
Preheat the oven to 350 degrees F. (190 degrees C) Thoroughly grease a 10-inch round cake pan and line the bottom with parchment paper. Sprinkle with powdered sugar.
In the large bowl of an electric mixer beat the eggs and sugar together until thick and pale, at least 10 minutes. Mix in baking powder and saffron. Stir in the pureed oranges.
Gently fold in almond meal and candied orange peel; pour batter into the prepared pan.
Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.