Ingredients:
- 8 eggs
- 1 and 1/2 cups sugar (castor)
- 4 cups almond flour
- zest of one lemon
- zest of one large orange
- 1/4 tsp of orange essence
- 1 teaspoon cinnamon
- 1/4 tsp of salt
- 1 tbsp of df butter for greasing the tin(s)
Steps
- Preheat oven to 180C.
- Grease a cake tin
- Separate four of your 8 eggs, putting the whites in a clean stainless steel or glass bowl and the yolks in a large mixing bowl
- Put the other 4 eggs in with the yolks – unseparated
- Whisk the 4 whites into firm peaks
- To the other yolk mixture add the sugar, cinnamon, orange essence and salt
- Add the almond flour and citrus zests to the yolks and mix very well for at least 3 – 4 minutes
- Pour the whipped white of the eggs into the almond flour / egg mixture
- Fold carefully, trying to retain as much air as possible.
- Pour the batter into the prepared cake tin and place in the preheated oven.
- Bake for approximately 30 minutes until a skewer inserted in the middle comes out clean.
- Allow it to cool for 20 minutes before removing it from the tin.
NOTE:
This cake is extremely versatile and can be used to make elaborate tower cakes, cut into shaped cakes, or used for smaller individual cakes. The cooking time will vary based on size.
