Based on Claudia Roden’s Epicurious recipe, this Passover almond cake is surprisingly fluffy. If you do your egg whites right.
- 1/2 lb roasted unsalted whole almonds
- 6 large eggs, separated
- 1 1/4 cups cane sugar
- 1/4 tsp kosher salt
- Zest of 2 lemons
- Zest of 1 large orange
- 2 tbsp lemon juice
- 1 tbsp orange juice
- 4 drops almond extract
- 1/8 tsp cream of tartar
Heat oven to 350, butter a 10″ springform pan, lined with parchment paper.
Roast almonds on half sheet pan for 10 mins. Cool on sheet.
Grind nuts with 2 tbsp sugar. Reserve in large mixing bowl.
Process sugar in food processor with orange and lemon zest for 30 seconds. Add to bowl of stand mixer.
Add egg yolks to sugar, blend with paddle attachment for 2 mins mutes. Add salt, almond extract, lemon and orange juice. Mix for 20 seconds. Add nuts, combine. Reserve in large mixing bowl.
Add cream of tartar to egg whites. Whip to stiff peaks.
Vigorously fold 1/4 of egg whites into nut mixture to loosen. Add 1/4 more and fold in loosely. Add remaining egg whites, fold until just combined.
Gently add to springform pan. Bake for 40 minutes or until firm to the touch.
Remove to cooling tray. Let sit for 30 minutes. Remove springform side, run knife along edge before loosening, if necessary.
Sprinkle with powdered sugar as desired.
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