A moist and flavorful cake combining the bright citrus notes of orange with the rich nuttiness of almonds, perfect for a delightful dessert or tea time treat.
Ingredients
Eggs
4largeeggs (divided into yolks and whites)
3/4cupsugar(150 grams)
1largeorange(zest and juice (¼ cup))
1/2cupvegetable or extra virgin olive oil(120 ml)
1/8teaspoonalmond extract(optional)
3cupsalmond flour(300 grams)
1/2tablespoonbaking powder
½cupsliced almonds
to tastefor dustingpowdered sugar(for serving)
Instructions
Preheat oven to 350°F (175°C). Line and grease an 8 or 9-inch springform pan.
Beat sugar and egg yolks until light. Add orange zest, juice, oil, and almond extract; mix well.
Stir in almond flour and baking powder until smooth. In a separate bowl, beat egg whites until firm peaks form and fold into batter.
Pour batter into prepared pan, sprinkle sliced almonds on top, and bake for 40 minutes until golden and a toothpick comes out clean.
Cool for 10 minutes, then invert onto a serving plate. Dust with powdered sugar before serving.
Notes
Ensure egg whites are free of yolk and bowl is clean for best volume.