- Unsalted butter, for greasing
- 1 1/2 pounds blood oranges or navel oranges, scrubbed
- 6 large eggs
- 2 3/4 cups granulated sugar
- 5 cups unsweetened shredded coconut (9 ounce)
- 3 cups almond flour
- 1 teaspoon baking powder
- 1/2 cup sliced almonds
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
- 1/4 cup apricot jam, melted with 1 teaspoon water
How to make this recipe
Preheat the oven to 350°. Brush a 10-inch springform pan with butter. Line the bottom of the pan with parchment paper and butter the paper.
Put the oranges in a microwave-safe bowl; add enough water to reach halfway up the side. Cover partially with plastic wrap. Microwave on high power, turning the oranges every 3 minutes, until very soft, about 15 minutes; drain. Quarter the oranges, discarding any seeds. In a food processor, puree until smooth, 2 to 3 minutes.
In a large bowl, beat the eggs with the granulated sugar. Whisk in 1 1/2 cups of the orange puree. Using a spatula, fold in the coconut, almond flour and baking powder. Scrape the mixture into the prepared pan and smooth the top. Sprinkle the sliced almonds over the cake and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 45 minutes. Let cool slightly on a rack.
In a bowl, whip the cream with the confectioners' sugar and fold in the remaining 1/4 cup of orange puree.
Brush the melted jam over the warm cake and let cool. Unmold the cake and serve with the orange whipped cream.
The cake can be kept covered for 3 days at room temperature.