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 minutesminutes
Cook Time 40 minutesminutes
Servings 8servings
Ingredients
2cupsalmond flour
6eggs,with the yolks and whites separated
1cupgranulated sugar, DIVIDED
1/4cupfreshly squeezed orange juice
1 1/2tsporange zest
1/2tspalmond extract
1/2tspkosher salt
1/4cupsliced 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.