Ingredients Edit

Directions Edit

  1. Preheat oven to 350°F.
  2. butter and flour a 8½-inch round spring-form pan.
  3. Line bottom with waxed paper.
  4. In food processor, pulse almonds until finely ground (it is important not to over grind and produce a paste)
  5. Transfer almonds to a bowl and add sugar and orange peel; mix well.
  6. In large bowl, using an electric mixer, whisk egg whites and salt until stiff peaks are formed.
  7. Fold in almonds a little at a time.
  8. Take care not to over mix.
  9. Sift flour again, a little at a time, over mixture and gently fold in.
  10. Transfer mixture to prepared pan.
  11. Bake in center of oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
  12. Allow cake to cool for 10 minutes before releasing from pan.
  13. Cool completely on a wire rack.
  14. Transfer cake to serving plate and dust top with confectioners’ sugar if desired.
  15. Serve in a pool of Cranberry-Orange Compote.
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