Orange Blossom Cake

By Chef Eddy Van Damme

Prep Time:

20m

Bake/Cook Time:

25m - 30m

Yield:

1 cake, serves about 8-10

This Orange Blossom Cake is quick, easy, and stays tender for days! Not only does this cake make a beautiful centerpiece to any dessert table, but it’s also gluten-free and full of citrusy orange zest for an extraordinary flavor. When you first pull out this cake from the oven you may have doubts on the tenderness. However, let it cool and you will be rewarded with an incredible lovely texture that everyone will love.

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Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

Orange Blossom Cake

1 7/8 cups almond flour, finely ground
1 1/4 cups Imperial Sugar Confectioners Powdered Sugar
6 large egg whites
1/3 cup whipping or heavy cream
Zest of 2 large oranges, no white bitter pith
1/2 teaspoon salt
2 tablespoon cornstarch
1 teaspoon almond extract
1/3 cup sliced almonds

Finishing

1/4 cup honey
Zest of 1 large orange

Directions

Butter and flour an 8- or 9-inch cake pan and line bottom with parchment paper for easy removal. Set aside.
If you are in doubt that your almond flour is not finely ground enough, place it in a food processor along with powdered sugar and mix until fine. (Almond flour must be combined in processor with powdered sugar or you will end up with almond butter.)
In a bowl combine almond flour and powdered sugar. Add egg whites (not whipped) and mix until well combined.
Add cream, orange zest, salt, and cornstarch. Pour batter into prepared pan. Sprinkle surface with sliced almonds.
Place in oven and bake until center bounces back when lightly pressed with a finger, about 25-30 minutes.
After 15 minutes cooling remove from pan.
Heat honey for about 10 seconds in microwave oven. Brush surface of cake with honey and sprinkle with orange zest.
Cake will be tender for days.