“Passover
- 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.
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