This cake will perfume your whole house with the aroma of almond and citrus. It is light, airy, is fairly simple to mix up and bake, and dusting it with confectioners’ sugar makes it an impressive dessert on your table.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- Unsalted butter, for greasing
- 4 large eggs, separated and at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 1/2 teaspoon kosher salt
- 2 tablespoons unsweetened plain almond milk
- 1/4 teaspoon almond extract
- 1 1/2 cups finely ground blanched almond flour
- 1/2 cup raw (skin-on) sliced almonds
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Instructions
- Preheat the oven to 350 degrees F. Lightly grease the sides and bottom of a 9-inch springform pan with butter, then line the bottom with a parchment paper circle. Set aside.
- In the bowl of an electric mixer, beat the egg yolks and granulated sugar until pale and thick, about 3 minutes. Add the zest, salt, milk and almond extract and beat until incorporated. Transfer to a large bowl and fold in the almond flour.
- Wash and dry the bowl and whisk of the mixer thoroughly. Add the egg whites to the clean bowl and beat on medium speed until stiff peaks form. Add a third of the whipped whites to the yolk mixture and mix well. Add the remaining two-thirds of the whites and fold until just combined.
- Transfer the batter to the prepared springform pan and smooth with an offset spatula. Sprinkle with the sliced almonds and transfer to a sheet pan. Bake until golden and a toothpick inserted in the middle of the cake comes out clean, 20 to 25 minutes. Transfer the springform pan to a wire rack and let cool. Remove the sides of the pan, then use an offset spatula to remove the springform bottom, peel off the parchment and transfer to a cake plate; alternately, invert the cake onto a plate, remove the parchment, and invert again onto a cake plate (you may lose a few almonds this way).
- In a small bowl, combine the confectioners’ sugar, cinnamon and ginger. Dust the cake with the spiced sugar mixture and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 258 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 9 g |
| Cholesterol | 95 mg |
| Sodium | 157 mg |
Reviews
I make this when I go to someone’s house for dinner. Everyone LOVES it. Super easy to make.
I’ve made this 3x my husband and I LOVE it. We are trying to watch carbs so the almond flour was a big help. We just try to cut a little where we can. This recipe is great. We put a little whipped cream on top (I know I know but just a little) It’s such an awesome treat. You could go all the way and put a really good vanilla ice cream with it. It would taste like a creamsicle. YUM!!! The cake doesn’t rise high like a regular cake as there aren’t any leaveners in it so don’t panic when it does rise much.
Yes loved it. Used orange extract as well as almond extract. Used double zest and baked a few minutes less. Delish
I didn’t have a springform pan so I used an iron skillet, buttered and did use the parchment paper. Everything else was prepared the exact same and yes, what a delicious cake.
This recipe is perfect. Change nothing. I used 1/2 teaspoon of almond extract instead of the 1/4 teaspoon, I like a lot of almond flavor. Didn’t overpower the orange zest at all! This is an easy dessert for a low key night at home with the fam or as a beautiful addition to any dinner table.
Made this twice already. Have a family member that’s tricky to bake for because he needs gluten free and dairy free and also can’t do the typical GF flour blends that contain corn or rice flour. This cake was super delicious. I love a strong orange flavour so added more orange zest and a splash of the orange juice from the fresh orange after zesting it. Also found pure orange extract at the grocery store so added 1/2 tsp of Orange extract as well as the almond extract per the recipe. Was delicious. Decided to try making it Keto friendly this time around for my hubby who is trying to limit his carbs/sugars. Used Lankanto Xylitol/Monk Fruit blended “sugar” (from Costco) that is a 1:1 ratio for replacing sugar. It turned out perfect. No sense in all of the sugar when you can’t even tell the difference in the end result, so I’ll make it with the sugar replacement from now on! Great recipe! Thanks Geoffrey and Food Network!
Made this tonight — just delicious and easy peasy!
Moist, light, delicious! A nice dessert that’s not overly sweet.
Fantastic, I loved this cake, soft, not so sweet, and easy to make
My family loved the cake. I used lemon zest instead of orange. I served it with berries and everyone would have liked whipped cream or vanilla ice cream with it. I will make it again.