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Orange Almond Cake

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Ingredients
  Eggs 7 , separated
  Sugar 280 Gram (1 1/4 Cup)
  Grated orange peel 2
  Orange 2 , juiced
  All purpose flour 30 Gram (1/4 Cup)
  Cake crumbs 80 Gram (1 1/2 Cups)
  Ground almonds 280 Gram (2 1/2 Cup)
  Orange jelly/Marmalade 200 Gram (2/3 Cup)
  Toasted sliced almonds 100 Gram (1 Cup)
  Candied orange segments 14
Directions

Grease a 9-inch (23-cm) springform cake pan and sprinkle with fine breadcrumbs.
Preheat oven to 400°F (205°C).
To make cake, put egg yolks and half the sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat in orange peel and juice.
Beat egg whites until stiff; fold in remaining sugar.
Carefully fold egg white mixture into egg yolk mixture.
Sift in flour.
Fold into mixture with cake crumbs and almonds.
Turn batter into prepared pan; smooth the surface.
Bake 30 to 40 minutes or until a wooden pick inserted in center comes out clean.
Remove cake from pan and cool slightly on a rack.
To make topping, warm orange jelly or marmalade; press through a strainer to obtain jelly.
Brush jelly over top and sides of warm cake.
Cover with almonds.
Decorate with candied orange segments.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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