serves
8
prep
20 minutes
cook
35 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
Almond whipped cream
- 1 cup cream
- 3 tbsp honey
- ½ tsp almond extract
Almond flour cake
- 4 eggs, whites and yolks separated
- 1 tsp baking powder
- ¼ tsp salt
- zest of half an orange
- 1½ cups almond flour
- ⅓ cup honey
- ½ tsp almond extract
- sliced almonds, for topping
Cooling time: 30 minutes
Instructions
1. Using an electric hand mixer, mix cream, honey and almond extract into stiff peaks. Set aside until ready to frost cake.
2. Preheat oven to 160˚C (320˚F).
3. In a large mixing bowl, mix together egg yolks, baking powder, salt.
4. Add orange zest, almond flour, honey, almond extract and stir to combine.
5. In a separate bowl, beat egg whites until twice the size. Fold egg whites into flour mixture until thoroughly combined.
6. Pour mixture into greased 9-inch springform pan.
7. Bake cake in oven for approximately 35 minutes until golden. Insert a knife into the middle to test for doneness.
8. Allow cake to cool completely, then run a knife around inside ring to free cake from pan and remove ring.
9. Ice with almond whipped cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
