Almond Orange Cake Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Geoffrey Zakarian

Almond Orange Cake

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  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 35 min
  • Yield: 8 servings
This cake will perfume your whole house with the aroma of almond and citrus. It is light, airy, is fairly simple to mix up and bake, and dusting it with confectioners' sugar makes it an impressive dessert on your table.



Special equipment:
a 9-inch springform pan
  1. Preheat the oven to 350 degrees F. Lightly grease the sides and bottom of a 9-inch springform pan with butter, then line the bottom with a parchment paper circle. Set aside.
  2. In the bowl of an electric mixer, beat the egg yolks and granulated sugar until pale and thick, about 3 minutes. Add the zest, salt, milk and almond extract and beat until incorporated. Transfer to a large bowl and fold in the almond flour.
  3. Wash and dry the bowl and whisk of the mixer thoroughly. Add the egg whites to the clean bowl and beat on medium speed until stiff peaks form. Add a third of the whipped whites to the yolk mixture and mix well. Add the remaining two-thirds of the whites and fold until just combined.
  4. Transfer the batter to the prepared springform pan and smooth with an offset spatula. Sprinkle with the sliced almonds and transfer to a sheet pan. Bake until golden and a toothpick inserted in the middle of the cake comes out clean, 20 to 25 minutes. Transfer the springform pan to a wire rack and let cool. Remove the sides of the pan, then use an offset spatula to remove the springform bottom, peel off the parchment and transfer to a cake plate; alternately, invert the cake onto a plate, remove the parchment, and invert again onto a cake plate (you may lose a few almonds this way).
  5. In a small bowl, combine the confectioners’ sugar, cinnamon and ginger. Dust the cake with the spiced sugar mixture and serve.