In the right state of mind, complicated cakes that take days of preparation and hours to assemble, can be fun. In the state of mind that I am usually in, a cake that uses approximately six ingredients and requires zero assembly, is the best.
So here's to another simple almond cake gussied up with some citrus and powdered sugar.
Citrus Almond Cake
8 oz almond flour
6 large eggs, separated, at room temperature
1 cup of superfine sugar (baker's or ground up granulated)
Grated zest of one lemon
Grated zest of one orange
¾ tsp of salt
⅛ tsp of almond extract
Make the cake: Preheat oven to 350 F. Grease and lightly flour a 9 inch springform pan.
In a large bowl, mix almond flour and salt.
In the bowl of your stand mixer, beat the egg yolks with the sugar until smooth and pale. Beat in the zests and almond extract. Add the flour mixture to the egg mixture and beat until smooth.
Set bowl aside. In another large bowl, whip the egg whites on full speed, until stiff peaks form.
Gently fold egg whites into the almond mixture until all the egg whites have been incorporated.
Pour batter into prepared pan and bake for about 20-25 minutes, or until golden brown and the cake springs back when gently pressed.
