Not mom but farmer's daughter

Blood Orange Cake - THE RECIPE

1 lb. organic blood oranges (3–4 oranges) (You’re eating the skin and all here, so it’s important to use oranges that haven’t been sprayed if at all possible. To remove any wax, wash oranges in warm, soapy water and rinse well.)
6 large eggs
1 cup and 3 tablespoons white sugar
2 1/3 cups almond flour (or finely ground and sifted whole raw almonds)
1 1/4 teaspoons baking powder

1. Butter and flour 8-inch springform pan and line it with parchment paper cut exactly to fit bottom of pan. Preheat oven to 375 degrees.

2. Place oranges in saucepan and cover with cold water. Weight oranges down with plate, and simmer for 2 hours until tender. (Alternately, cook in pressure cooker for 15 minutes.)

3. Remove oranges from water and allow to cool. When cool enough to handle, split oranges open and remove seeds.

4. Place whole oranges, eggs, and sugar in food processor, and pulse on and off until oranges are pureed and everything is well mixed.

5. Add almond flour and baking powder, then pulse to combine. Pour mixture into pans and bake for one hour or until toothpick inserted in center of cake comes out clean.

6. After 45 minutes of baking, check to see if cake is browning on top and cover lightly with piece of greased foil for 15 minutes if necessary.

7. Let cake cool completely in pan. Top with powdered sugar and serve.

Place whole oranges, eggs, and sugar in food processor, and pulse on and off until oranges are pureed and everything is well mixed

I like this cake plain, or with whipped cream, but my favorite way is with buttermilk ice cream and sautéed pineapple