Passover Orange Almond Cake


  • Servings: “10”[recipe-notes
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Recipe adapted from Cooking Light.[/recipe-notes]

  • 6 large eggs, yolks and whites separated
  • 1 c sugar, divided
  • 1 1/2 tsp orange zest
  • 1/4 c fresh orange juice
  • 1/2 tsp Diamond kosher salt
  • 2 c almond flour
  •  extra virgin olive oil (use olive oil cooking spray, if you have it)
  • 1/4 cup sliced almonds
  • 1 T powdered sugar (if not for Passover)
  • berries and whipped cream for serving (if not for Passover)

Preheat oven to 350°F.

Using an electric mixer 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.

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, and salt; 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 lightly coated with olive oil (or cooking spray). Sprinkle almonds around outside edge.

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 just before serving.  Berries and whipped cream are great additions.

Recipe brought to you by and Andy and Ann.

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