Middle Eastern Orange Cake

Week 24, recipe 21 ~ Middle Eastern Orange Cake found on page 99

This cake was another first for me~ it was a mostly ground almond cake with only a little white flour, but it had 1 & 1/4 cups eggs and most of 2 oranges cooked & pureed for the wet ingredients.  
I thought that this would be a dry cake, or at least not keep very well--but get this: at approximately 36 hours after baking, it is still lovely moist! =)

Notes: 
~a 9" cake pan is NOT big enough! I would suggest using 2- 8" cake pans instead.
~I used 2 Organic juice oranges, because the thought of eating whole non-organic oranges sounded yucky- to me and Mom.
~It needs salt...I don't know how much, but we ended up buttering the cake slices before we topped with lightly sweetened whipped cream.
~I simmered the oranges for about 1h. and 40min. before I pulled them out, cut them in half, removed the "pips" and ran them through the food processor.
~The cake was done baking just shy of 60 minutes.

This is not my kitchen, but I just love it! =) Do you?

Happy Valentine's Day!