Orange Almond Cake

Photo: Orange Almond Cake

TOTAL TIME: 1 hr
Prep: 5 min
Inactive Prep: 10 min
Cook: 45 min
 
YIELD: one 9-to-10-inch/23 to 25 cm cake
LEVEL: Easy

ingredients

CAKE:
  • 6 eggs
  • 3/4 cup/155 g sugar
  • Zest of 3 oranges
  • 1 1/2 cups/200 g almonds, ground
    SYRUP:
    • Juice of 3 oranges
    • 1/2 cup/95 g sugar
    • Candied orange zest, for serving
    • Whipped cream, for serving
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    Directions

    Preheat the oven to 350 degrees F/180 degrees C. Grease and line a 9-to-10-inch/23 to 25 cm cake pan (springform or tube pan).

    For the cake: Separate the eggs into two bowls. Beat the yolks with the sugar and zest, then stir in the almonds. Beat the whites to peaks. Stir a spoonful of whites into the yolk mixture, then fold in the rest, gently. Pour the batter into the pan and bake until set, about 45 minutes. Let cool slightly, then unmold onto a serving platter.

    For the syrup: Heat the orange juice and sugar together in a saucepan and boil for 5 minutes. Stir in the liqueur if using. Spoon the syrup evenly over the cake, letting the syrup soak in as you go (it will absorb all of it).

    Serve the cake with candied orange zest on top and whipped cream on the side.

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    4

    Newest Ratings and Reviews

    Read all 7 reviews

    • on May 10, 2013

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      This cake is wonderful! Easy to make, and very refreshing to eat! A definate womans cake, the men were ok with it but the women, oh my did they love this! The one comment....add some dark chocolate to make it even more devine....

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    • on March 14, 2013

      Flag

      Elegant and delicious cake.

      people found this review Helpful.
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    • on October 14, 2012

      Flag

      This is a beautiful cake and very easy to make. This is the first time I have attempted to make a flourless cake. I thought it would be very tricksie and difficult. In fact it was straight forward and simple. When I make it again I will grind the almonds a bit finer because it was a little on the crunchy side. Also, when I unmold the beast I will make sure the bottom of the cake is on the up side. It didn't want to absorb all of the orange syrup and I think that is why. I wonder how it would taste using lemons? Our trees produce a lot of lemons and I am always looking for recipes with fresh lemon.

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