Almond Orange Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 258
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 16
- Protein
- 9
- Cholesterol
- 95
- Sodium
- 157
- Total: 1 hr 45 min (includes cooling time)
- Active: 35 min
Ingredients
Unsalted butter, for greasing
4 large eggs, separated and at room temperature
1/2 cup granulated sugar
1 tablespoon orange zest
1/2 teaspoon kosher salt
2 tablespoons unsweetened plain almond milk
1/4 teaspoon almond extract
1 1/2 cups finely ground blanched almond flour
1/2 cup raw (skin-on) sliced almonds
2 tablespoons confectioners’ sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Directions
Special equipment:
a 9-inch springform pan- 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.
- 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.
- 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.
- 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).
- In a small bowl, combine the confectioners’ sugar, cinnamon and ginger. Dust the cake with the spiced sugar mixture and serve.