baking before breakfast

i was looking for a good flour-less cake recipe and stumbled upon this orange-almond cake one (on http://mouthfulsfood.com, courtesy of james beard). bonus: its made with no oil and it is gluten free! wanting to cut down on the eggs, as the original calls for 6, i substituted two of them with my favourite egg-replacer: 1T flax seeds + 3T water ... blended til frothy = 1egg. the results were very tasty but i think it will take a little tweaking to make it perfect. the orange flavour and mealy texture were just fantastic and very light! however, after 40min of baking (20 min under the time noted in the original recipe) the top and sides were already getting VERY brown while the centre was still quite moist (the toothpick came out clean but once i took it out of the oven and cut into it... being too excited to wait longer... i decided that it could have been just a tiny bit drier). so, some modifications might include a little more almond meal or a slightly lower baking temperature. i'll try again and report back. and if anyone has any suggestions, i welcome those too as i'm not particularly experienced with baking.

here is the recipe:
2 large oranges (preferably naval seedless)
6 eggs (i used 4 + 2x the flax egg replacer noted above)
1 1/2 c. ground almonds
pinch salt
1 c sugar (i used 3/4 cups and it was plenty!)
1 tsp. baking powder

wash oranges and boil them in water to cover, without peeling, until soft about 30 min.
drain, cool, cut into quarters.
process oranges into a moderately fine puree in a blender or food processor.
beat the eggs in a bowl till thick, then add ground almonds, salt, sugar, baking powder and orange puree and mix well.
pour into a buttered and floured deep 9" cake pan at 400 degrees for 1 hour or longer, until firm to the touch (definitely NOT longer... i'd say it needs less time - maybe 50min).



delicious on its own, it was also really good with berries which is how i served it to my friends.