Zesty Orange and Almond Cake

Recipe:

Ingredient Notes:

• Almonds. Nuts that are going to be ground need to be raw. Roasted almonds produce more fat when ground. You can use nuts with or without skins. In the first case, the cake crumb will be darker, but the flavor will not be affected.
  If you have ready-made almond flour, you can simply replace the almonds with an equal amount of flour by weight.
  Hazelnut flour or whole hazelnuts can be used as well.
• Oranges. The main flavoring here is orange zest. If you want, you can turn this orange cake into a lemon cake by substituting one citrus for another. In this case, I would recommend reducing the amount of lemon juice to 30 ml. You will also have to reduce the amount of wheat flour a little.
• Egg whites. You need 200 grams of egg whites for the batter. If measured by volume, it will be about seven egg whites (assuming an average weight of 30 g per white).
  The cake will also turn out well with whole eggs. In this case, use 4 medium-sized eggs, each weighing about 50 grams without shells.
• Butter. For this cake, use butter with a fat content of 72% or higher.
• Sugar. Use regular white granulated sugar.
• Flour. The recipe is designed for standard all-purpose flour with a protein content of around 10%. Cake flour also works well. Strong bread flour is not the best choice for this cake.

Let’s start cooking!

Grind the almonds into flour using a grinder or food processor.

Then, mix them with the flour, baking powder, and sugar.

Melt the butter and simmer until a nutty aroma appears. Pour it into a bowl and let it cool to room temperature.

Beat the egg whites with a whisk until frothy but not stiff. Do not overbeat.

Add 1 tbsp of grated orange zest and 50 ml of orange juice.

Stir.

Then, add the dry ingredients. Mix the batter. Add the butter and mix again.

Pour the batter into a greased baking pan and place it in an oven preheated to 180°C (350°F). Bake for 35 to 40 minutes or until a wooden skewer or toothpick inserted in the center comes out clean.

Dust the hot cake with powdered sugar. Cool, slice, and serve.

Enjoy!

This Zesty Orange and Almond Cake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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