A rich, moist almond cake with a hint of cardamom and blood orange
zest, with a simple side of blood orange slices… yep I gotta say, this cake is really working for me. I’m a total sucker for almond flour, my
favorite ingredient in GF baking. I deeply appreciate that almond flour creations don’t even try
to mimic your standard wheat flour baked goods. Instead, almond flour treats
have their own distinct flavor, texture, and magic deliciousness that
no other flour can achieve – and I like that everything is packed with nutty
Can I digress for just a moment to talk about our current citrus obsession? We are crazed around here as the winter citrus season winds down. Paul has been juicing up a storm – blood oranges, tangerines, cara caras, grapefruits, pomelos – whatever he can get his hands on. And two weekends ago, Paul and I walked over to our friend Laura’s house to raid her extremely happy Meyer tree. I preserved a ton of lemons which will go to good use in the next few months – a tangy preserved lemon salad dressing seems to go with everything spring and summer.
- 3 eggs, room temp
- 150 grams (5 1/2 ounces) powdered sugar, divided
- 175 grams (6 ounces) almond meal
- pinch of crumbled sea salt flakes
- 1/2 blood orange, juice and zest (if you don’t have access to blood oranges, any nice orange, tangerine, or lemon will work here)
- 1/4-1/2 teaspoon ground cardamom
- for serving: 2-4 blood oranges, peeled removed and slices
Preheat oven to 350 degrees F.
Separate egg whites and yolks. In a medium mixing bowl, mix yolks with 125 grams (4.5 ounces) powdered sugar. Add almond flour, crumbled sea salt flakes, orange juice and zest, and cardamom. Stir to combine all ingredients – the mixture will be thick and paste-like. Set aside while you whisk your egg whites.
Before whisking egg whites, be sure to clean your whisk and bowl thoroughly so that there’s not a hint of oil/grease to inhibit the eggs from whisking properly. I rub my whisk and bowl with a slice of lemon – the acidic juice cuts through any residue. Whisk egg whites until soft peaks form. Add the remaining sugar and continue to whisk egg whites they’ve formed stiff peaks.
Fold egg whites into the yolk/almond mixture. Don’t overmix… we want some streaks of white after mixing.
Prep a 7 inch cake pan. First, thoroughly butter the inside of the pan. Then, cut a round of parchment paper to fit into the bottom of the pan – butter the paper too, just in case. Pour the batter into your prepped pan. Bake cake on the oven’s middle rack for 35 minutes.
Let the cake cool on a rack before slicing. (Before removing the cake from the pan, be sure to slide a knife down
around the edges to make sure it easily separates from the side of the
pan.) Keep in mind… any gooey center of the cake will firm up as it cools.
Before serving, dust the cake with powdered sugar. Serve your slices of cake with rounds of blood orange on the side.