Yield: One 10-inch Tube Cake
Ingredients
1 ¾ cups blanched almond flour
¾ cup cornstarch or potato starch*, sifted
1 cup (7 ounces) granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
½ cup (4 fluid ounces) vegetable oil
6 egg yolks
½ cup (4 fluid ounces) orange juice
1 Tablespoon grated orange zest, about 2 oranges
1 teaspoon vanilla extract
8 egg whites
* To make this cake Kosher for Passover, use potato starch.
Orange Glaze:
3 ounces powdered sugar, sifted
2 Tablespoons orange juice
2 teaspoons grated orange zest
Sliced almonds and strawberries, for garnish, optional
Directions
- Preheat the oven to 325°F. Have an ungreased 10-inch tube or angel food cake pan ready. Find a long-necked wine bottle to use when cooling the cake in Step 7. (If it is empty, fill it with water to keep it from falling over when used.)
- Stir together the almond flour, cornstarch, ¾ cup of the sugar, the baking powder and salt in a medium size bowl.
- In a separate bowl whisk together the oil, egg yolks, orange juice, orange zest and vanilla until well combined. Make sure there are no lumps in the mixture. Fold the almond flour mixture into the egg yolk mixture.
- Beat the egg whites until foamy in the clean, grease-free bowl of a mixer fitted with the whip attachment. Slowly beat in the remaining sugar. Continue beating until the egg whites are stiff but not dry.
- Stir one-third of the egg whites into the batter to lighten it. Fold in the remaining egg whites.
- Pour the batter into the ungreased tube pan. Bake until a toothpick comes out clean, approximately 1 hour.
- Immediately invert the pan over the neck of the bottle. Allow the cake to hang upside down until it is completely cool. Loosen the edges of the cake with a long knife and remove the cake from the pan.
- Stir the glaze ingredients together in a small bowl and drizzle over the top of the cooled cake.
Notes
Serve this cake the day it is glazed. It will keep covered for a few days at room temperature but it may lose some of its volume.