0 (0)

Category: Desserts

Orange Almond Cake

Recently I re-created a meal I'd enjoyed at a country restaurant in the Tuscan hills. The flavors were typical of that region, vibrant and straightforward. My guests, all real meat-lovers, had no idea they were eating vegetarian. The pasta with ... Read more

Total time: 1 hour | Serves 6 to 8
Note: This is good served with fresh berries in season.
  • 5 tablespoons fresh bread crumbs
  • 2 cups blanched sliced, julienned or whole almonds
  • 1 tablespoon grated orange zest
  • 1 tablespoon baking powder
  • 3/4 cup granulated sugar
  • 3/4 cup plus 2 tablespoons unsalted butter, softened and cut into 8 pieces
  • 4 eggs, separated
  • 1 tablespoon lemon juice
  • 3 tablespoons orange marmalade
  • Salt
  • 1 1/2 tablespoons powdered sugar, for topping

Step 1Place a rack in the center of the oven and heat the oven to 350 degrees. Butter a 9- or 10-inch-diameter springform pan. Fit the bottom with a circle of parchment paper and butter the paper. Set the pan aside.

Step 2Place the crumbs, almonds, orange zest, baking powder and sugar in a food processor. Process until the almonds are as fine as sugar.

Step 3Add the butter, egg yolks, lemon juice, marmalade and salt to taste. Process the mixture until it's very smooth, about 1 minute, stopping as necessary to scrape down the sides of the work bowl. Transfer the batter to a bowl.

Step 4Beat the egg whites to soft peaks-they should hold their shape but still be moist. Stir 1/4 of the egg whites into the batter, then fold in the remaining whites. Spoon the batter into the prepared springform pan and spread the top to smooth it evenly.

Step 5Bake the cake until it's browned on top and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. It's OK if the cake is slightly sunken in the center. Cool the cake completely on a wire rack before removing it from the pan. (The cake can be stored overnight at room temperature, covered, or it can be frozen up to 1 month, covered airtight. If frozen, bring it to room temperature while it's still wrapped.)

Step 6To serve, transfer the cake to a platter and gently press down on the edges of the cake to make them level with the center. Shake the powdered sugar through a strainer over the top of the cake. Cut it into wedges and serve.

Each of 8 servings:
502 calories; 516 mg sodium; 178 mg cholesterol; 41 grams fat; 25 grams carbohydrates; 12 grams protein; 3.88 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Elia's chocolate chip cookie recipe
Caramel banana bread pudding
Charlotte russe
Blueberry Breakfast Cake