Citrus Almond Cake
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Serves: 8
 
A few confessions here. One, this is very easy to make, though I have included a tutorial following the recipe for those who are unfamiliar with folding in egg whites. If you want to skip grinding your almonds, go ahead and buy almond meal. Use organic citrus since you will be using the zest. I packed my springform pans by accident so instead, I greased and lightly floured my brownie pan; then I put a piece of parchment paper on the bottom of the pan as well. I should have pulled my cake about 3 minutes earlier as it should be golden brown not chestnut brown, regardless, it still tasted divine. After 20 minutes, check your oven so your cake doesn't burn. Since all the volume comes from whipped egg whites, you want to be careful not to deflate your batter as you incorporate the egg whites, simply rotate your bowl a few inches every time you fold in. My egg whites filled my 5qt bowl and it took me a good five minutes to incorporate the entire bowl. Always make sure you use a clean bowl when whipping egg whites and make sure there is no grease on the bowl or the whisk. If you cant find caster sugar, you can grind regular sugar until it is a fine texture - like artificial sweetner.
Ingredients
  • Citrus Almond Cake
  • 8 oz blanched almonds
  • 6 large eggs, separated, at room temperature
  • 1 cup of superfine sugar (A.K.A. Caster sugar, found at whole foods and similar stores)
  • Grated zest of one lemon
  • Grated zest of one orange
  • ¾ tsp of salt
  • ⅛ tsp of almond extract (careful, a little goes a long way)
  • 1 tsp of Grand Marnier *optional, but adds lovely hints of orange
  • Powdered sugar for dusting the top
  • Orange Simple Syrup *optional
  • ¼ cup of orange juice (about 1 large orange)
  • ¼ cup of sugar
Instructions
  1. Preheat oven to 350 F. Grease and lightly flour a 10 inch springform pan, or see notes if you don't have a springform pan.
  2. Ground almonds in a food processor until finely ground. Add salt and mix.
  3. In a large bowl, using an electric mixer, beat the egg yolks with the sugar until smooth and pale.
  4. Beat in the zests, almond extract and Grand Marnier.
  5. Set bowl aside.
  6. In another large bowl, with clean beaters, beat the egg whites on full speed, until stiff peaks form. This egg whites will almost fill a 5qt bowl.
  7. Taking about 1 cup's worth of whipped egg whites at a time, fold them into the almond mixture until all the egg whites have been incorporated.
  8. Pour batter into prepared pan and bake for about 20-25 minutes, or until golden brown and the cake springs back when gently pressed.
  9. Allow to cool on wire rack in pan for 10 minutes. Take a butter knife and run around the inside of the pan to loosen cake if necessary. Carefully flip cake onto wire rack so that the cake bottom is now on top. An easy way to "flip" is to take the topside of the wire rack and place it on top of the cake and invert.
  10. While your cake is cooling you can make your simple syrup. Heat orange juice and sugar in a small saucepan over medium heat until all sugar is dissolved. Remove from heat and allow to cool.
  11. Once the cake has cooled completely you can add your simple syrup with a pastry brush if using. Allow to soak in for about 15 minutes before dusting with powdered sugar.
  12. Store at room temperature in an air tight container.
  13. Below are some ideas for powdered decorations demonstrated on paper instead of cake, because we inhaled the cake before pictures could be taken.
  14. Below is a link for those who may feel more comfortable with an egg white tutorial.
Recipe by Dough Mamma at http://doughmamma.com/2016/03/31/citrus-almond-cake/