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Citrus Almond Cake

Citrus Almond Cake

This recipe combines citrus and almond in a sweet dessert. It was minimally adapted from the recipe by Claudia Roden, "The Food of Spain." The cake is also gluten-free and dairy-free if your guests have food sensibilities.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine Spainish
Servings 12 servings


  • 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.
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