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  • Writer's pictureJessica Brown


I found this recipe when I was looking to switch out the sponge cake layer in a different cake recipe. It's basically THE almond cake as far as I'm concerned, which is unexpected because I don't generally use almonds. They make my teeth feel squeaky! I skipped putting them on top for that reason, but I might add them next time. This cake has me rethinking my whole stance on the matter. Also, the original recipe calls for lemons which I did not have on hand, hence the oranges. It might be good with that added tartness, but I'll never know because I'm on team Orange for the foreseeable future. I bought a giant foam pointy finger so there's no going back.

Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipe: Natasha's Kitchen



4 Eggs separated, room temperature

½ cup granulated Sugar

1 ½ cups Almond Flour

1 Tablespoon Orange Zest, grated from 1 small orange


¼ cup Almonds, slivered

Orange Slices

Confectioners’ sugar



Zester or Grater

Cake Pan



Grease a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.

Separate 4 Egg yolks from the whites and keep seperate. In a large mixing bowl, combine 4 Egg Yolks and ½ cup Sugar. Beat with an electric hand mixer on high speed for 3 minutes or until thick, creamy and lightened in color. Add 1 ½ cups Almond Flour and 1 Tbsp Orange Zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.

In a second large mixing bowl, add 4 Egg Whites and beat together until stiff peaks form (about 2 minutes). Fold the Egg Whites 1 heaping spoonful at a time into the Almond Batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency.

Once all the Egg Whites are incorporated and batter is even in consistency, transfer batter to the prepared baking pan and (optional) sprinkle the top with ¼ cup slivered Almonds. Bake at 350˚F for 30 minutes or until top is firm.

Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand and place it right side up on the rack. Let cool to room temperature and garnish with Confectioners’ Sugar and Orange slices if desired.

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