A Citrus Almond Cake Everyone will Love
Almonds, olives, tomatoes, and citrus fruit are some of the culinary signatures of the Mediterranean climate. In Provence, the citrus groves are found on the Côte d’Azur near Menton. There is no question that a visit Menton one year during the Fête du Citron is on my travel bucket list.
However, when it comes to desserts, I would like to say that I am divided between the almonds and citrus. Apparently not. After looking at my recipe files, almond desserts seem to have the upper hand (Read: Obsessed). This recipe for a citrus almond cake is a delicious combination of the two flavours.
Citrus Almond Cake
- 6 large Eggs separated
- 1 1/4 cups Superfine Sugar
- grated zest of 1 Tangerine
- grated zest of 1 Lemon
- 1/4 tsp Pure Almond Extract
- 8 oz Almond Flour
- confectioners’ sugar for dusting
- Grease a 10-inch springform pan, preferably nonstick, with butter and dust it with flour.
- Preheat oven to 350°F.
- Using an electric mixer, beat the egg yolks with the sugar to a smooth pale cream.
- Beat in the citrus zests and almond extract.
- Add the almond flour and mix well.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture will be very thick; you will need to turn it over quite a bit to incorporate the egg whites).
- Spoon the cake batter into the prepared pan, and bake for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
- Just before serving, dust the top of the cake with confectioners' sugar.