Orange Almond Cake“This flourless cake has become a favorite at our house,” Maryalice Wood writes from Langley,…
Orange Almond Cake
2 large eggs, separated 1/2 teaspoon plus 4 tablespoons sugar, divided 1 tablespoon grated orange zest 1/8 teaspoon ground cloves 1/8 teaspoon salt 2/3 cup ground almonds, toasted 1/4 teaspoon confectioners’ sugar
Place egg whites in small bowl; let stand at room temperature for 30 minutes.
Coat a 6-in.
round baking pan with cooking spray and sprinkle bottom and sides with 1/2 teaspoon sugar.
Line pan with waxed paper and coat the paper; set aside.
In a small bowl, beat egg yolks for 2 minutes.
Gradually beat in 2 tablespoons sugar.
Add the orange zest, cloves and salt; beat 1 minute longer.
Stir in almonds.
With clean beaters, beat egg whites on medium speed until soft peaks form.
Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.
Stir a third of egg white mixture into almond mixture.
Gradually fold in remaining egg whites.
Spread evenly into prepared pan.
Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes before removing to a wire rack.
Gently remove waxed paper.
Dust with confectioners’ sugar.
Nutrition Facts 1 slice:
- 178 calories, 11g fat (1g saturated fat), 106mg cholesterol, 109mg sodium, 16g carbohydrate (14g sugars, 2g fiber), 7g protein.