Ingredients
-
4 large egg yolks
-
2 tablespoons orange zest
-
1/2 teaspoon cinnamon
-
8 tablespoons sugar, divided
-
1-1/2 cups Mandelin Almond Flour
-
4 large egg whites
-
Pinch salt
-
Powdered sugar for dusting
-
2-3 tablespoons Mandelin Slivered Almonds for topping
Directions
Preheat oven to 375F.
Prepare a 9-inch cake pan or springform pan: grease bottom and sides well.
Cut out a circle of wax paper and fit it into the bottom of the pan. Grease the paper.
Coat the bottom and sides of the pan with almond flour, shaking out the excess.
Beat egg yolks, zest, cinnamon, and 2 tablespoons sugar with electric mixer.
Mix almond flour with 2 tablespoons sugar and stir into the mixture above.
Beat egg whites, pinch of salt, and 4 tablespoons sugar until soft peaks form.
Blend a large spoonful of the egg white mixture into the almond mixture with a spatula. (It will be very stiff so mash it in, and add more whites until it’s soft enough to fold in the rest.)
Fold in the rest of the egg whites.
Pour into prepared pan.
Bake for 35 minutes until tester comes out clean.
Cool in pan, then un-mold and turn onto a serving platter.
Sprinkle with powdered sugar and slivered almonds.
Recipe Note
Recipe by Laura Uyemura for Almond Board of California