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Orange Almond Cake
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Easy Orange Almond Flour Cake

This cake made with egg whites and almond flour is bursting with bright orange flavor and toasty almond notes. A great kosher cake to make for Passover or for people with food allergies. Best of all: it's ready to eat in one hour!
Course Dessert
Cuisine American, Kosher
Keyword almond flour, kosher for passover, kosher recipes
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 servings

Ingredients

  • 2 cups almond flour
  • 6 eggs, with the yolks and whites separated
  • 1 cup granulated sugar, DIVIDED
  • 1/4 cup freshly squeezed orange juice
  • 1 1/2 tsp orange zest
  • 1/2 tsp almond extract
  • 1/2 tsp kosher salt
  • 1/4 cup sliced almonds
  • powdered sugar (optional, for decorating)

Instructions

PREP INSTRUCTIONS

  • Preheat oven to 350F.
  • Spray a 9-inch springform pan with baking spray. Set aside.
  • Zest, then juice your orange(s).
  • Separate the eggs, placing the egg whites in one bowl and the egg yolks in another.

BAKING INSTRUCTIONS

  • You can use either a stand mixer (recommended)or a hand mixer, but either way you should use the WHISK attachment for this part: Beat the egg whites on medium speed until they are foamy, then increase speed to high. Add in ½ cup of granulated sugar – 1 tablespoon at a time!! –until stiff peaks form. Place the beaten egg whites in a separate bowl and set aside.
  • You can use either a stand mixer (recommended)or a hand mixer, but either way you should use the PADDLE/beaters attachment for this part: Beat the egg yolks and the remaining ½ cup granulated sugar on medium speed until mixture is pale and creamy.
  • Add the orange juice, orange zest, almond extract, and salt to the egg yolk mixture, then beat on low until incorporated.
  • Use a spatula to fold in the almond flour to the egg yolk mixture.
  • Take 1/3 of the egg whites and fold them carefully into the egg yolk mixture. Repeat this process with another 1/3 of the egg whites, then with the remaining 1/3 egg whites until all ingredients are thoroughly combined. DO NOT OVERMIX or you will risk deflating the egg whites.
  • Scrape the cake batter into the prepared springform pan. Sprinkle the sliced almonds over the batter around the edge of the pan to create a ring pattern, or sprinkle in any pattern you like over the batter.
  • Bake Orange Almond Cake at 350F for 35-40 minutes, or until the cake springs back when lightly pressed in the center.
  • Remove Orange Almond Cake from oven and place on a cooling rack. Immediately run a butter knife around the inside of the pan to separate the cake from the edges of the pan.
  • Let cake cool 10-15 minutes, then carefully remove the outer ring/sides of the pan.
  • Let Orange Almond Cake cool completely for dusting with powdered sugar (optional) and serving.

Notes

This recipe is barely adapted from Cooking Light magazine.