Spanish Almond Orange Cake

I love dessert but I do not love baking. This cake recipe is so easy even I don’t mind making it. This cake reminds me of the trip to Spain that Justin and I took in 2017. So simple yet so complex and full of surprises. The first recipe I used did not include the orange zest or the orange glaze. While the original was good I felt it was missing something. When I think of Spain I remember the glasses of fresh squeezed orange juice I drank and how refreshing it was. I realized that for me that the taste of orange is what was missing from the cake. I set out to make this cake feel more like my Spain. I like to bake this cake for family gatherings, for a friend’s birthday, or just because I want to eat it. I hope you enjoy this cake as much as I do.

Ingredients

Cake

• 3 whole eggs, plus 3 egg whites
• 1 cup plus 2 tbsp (240g) sugar
• Zest of 1 orange (reserve ¼ tsp for glaze)
• 1/4 tsp vanilla
• 1/2 tsp kosher salt
• 2 1/2 cups (250g) ground almond flour
• 2 Tbsp turbinado sugar or brown sugar
• 1/3 cup slivered almonds, lightly crushed or chopped

Glaze

• 1/4 cup confectioners’ sugar
• 1/4 teaspoon grated orange zest
• 1/4 cup tablespoon freshly squeezed orange juice

Instructions

1. Preheat the oven to 350 . Grease a 9” springform pan and line the bottom with parchment paper
2. In a large bowl (or stand mixer) whisk together eggs, egg whites, sugar, orange zest, vanilla, and salt. Continue whisking for almost a minute or until a little frothy and well combined.
3. Add the almond flour and whisk again to combine. Pour into the prepared pan. Sprinkle almonds and turbinado sugar evenly over the surface of the cake.
4. Bake 45-55 minutes or until golden brown and the center of the cake feels firm when lightly pressed, or a toothpick inserted comes out clean.
5. Let cool for 10 minutes. While the cake cools, prepare the glaze by adding all of the ingredients to a small bowl and whisk until the sugar is incorporated.
6. After the cake has cooled for 10 minutes, slide a knife around the edges of the pan, then remove the collar. With a toothpick or bamboo skewer poke holes all through the cake and then brush glaze over the top of the cake.
7. Let cool completely before serving.