Orange Cake
A tender, fragrant orange cake made with almond flour and candied orange peel.
Ingredients
Almond flour (sifted)
85g
Powdered sugar
75g
Eggs (brought to room temperature and beaten)
2
Egg yolk (brought to room temperature and beaten)
1
Cake flour (sifted)
25g
Butter (melted)
40g
Butter for the mold (to grease the mold)
to taste
Bread flour (to dust the mold and prevent sticking)
to taste
Candied orange peel (cut into 5mm cubes)
70g
Orange zest strips
1/2 portion
Powdered sugar for decoration
to taste
Instructions
1
Melt the butter
Place the butter in a stainless steel bowl and melt completely over a double boiler. In a separate bowl, combine the almond flour and powdered sugar and whisk together.
2
Add the eggs
Slowly pour the beaten eggs into the almond flour mixture, mixing after each addition. Add the orange zest strips and beat with an electric mixer on high speed for 10-15 minutes, until the batter turns glossy. This step fully aerates the batter, giving the cake a soft, delicate texture.
3
Add the flour
Preheat the oven to 200°C. Sift the cake flour into the bowl and fold in gently with a rubber spatula.
4
Add the butter
Pour the melted butter down the side of the rubber spatula into the batter and fold until fully combined.
5
Add the candied orange peel
Add the candied orange peel and fold until everything is evenly incorporated.
6
Bake
Pour the batter into the prepared mold and smooth the surface. Bake at 200°C for 10 minutes, then lower the temperature to 180°C and bake for another 10-15 minutes. Before removing from the oven, insert a bamboo skewer into the center of the cake; if no batter sticks to the skewer, the cake is done. Unmold the cake immediately, invert it onto a cooling rack, and let cool completely. Finally, dust with powdered sugar and decorate with extra candied orange peel if desired.
