- 10
Ingredients
- 6 large eggs, yolks and whites separated
- 1 cup granulated sugar, divided
- 1 1/2 teaspoons orange zest
- 1/4 cup fresh orange juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon kosher-for-Passover almond extract
- 7 ounces (about 2 cups) almond flour
- Kosher-for-Passover cooking spray
- 1/4 cup sliced almonds
- 1 tablespoon kosher-for-
- Passover powdered sugar
Preparation
Step 1
Step 1
Preheat oven to 350°F.
Step 2
In an electric mixer fitted with whisk attachment, beat egg whites on medium until foamy, about 1 to 2 minutes. Increase speed to high, and 1 tablespoon at a time, add 1/2 cup granulated sugar; beat until stiff peaks form, about 3 to 5 minutes. Transfer egg whites to a separate bowl.
Step 3
Beat egg yolks and remaining 1/2 cup granulated sugar in an electric mixer fitted with paddle attachment on medium until pale and creamy, about 2 minutes. Add zest, juice, salt, and extract; beat until combined. Fold in almond flour. Spoon one-third of egg whites into yolk mixture; gently fold until combined. Add remaining egg whites; gently fold until combined. Spoon mixture into a 9-inch springform pan coated with cooking spray. Sprinkle almonds around outside edge.
Step 4
Bake at 350°F until cake springs back when lightly touched in the middle, 35 to 40 minutes. Run a knife around pan edge. Cool cake in pan on a wire rack 10 minutes; remove pan sides. Cool cake fully on wire rack. Sprinkle with powdered sugar.