I discovered this recipe from Salt Lake blogger The Vintage Mixer. It's light and simple and a nice dessert after a heavy meal. I made this for my mother's 90th birthday dinner.
Ingredients
1/2 lb. blanched whole or slivered almonds
6 large eggs, separated
1 1/4 cups superfine sugar
grated zest of 1 orange
grated zest of 1 lemon
4 drops of almond extract
powdered sugar for dusting
raspberries & blueberries for topping (my optional add on)
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| Mom's 90th birthday--June 2013 |
Ingredients
1/2 lb. blanched whole or slivered almonds
6 large eggs, separated
1 1/4 cups superfine sugar
grated zest of 1 orange
grated zest of 1 lemon
4 drops of almond extract
powdered sugar for dusting
raspberries & blueberries for topping (my optional add on)
- Finely grind the almonds in a food processor.
- With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and the almond extract. Add the ground almonds and mix very well.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture. The mixture is thick, so you will need to turn it over quite a bit into the egg whites.
- Grease an 11-inch springform pan, with butter and dust with flour. Pour in the cake batter and bake in at 350 degrees for 40 minutes or until it feels firm to the touch. Let the cake completely cool before removing from the pan.
- Just before serving, dust the top of the cake with powdered sugar and then top with berries as shown.
