Orange-Almond Egg-White Cake on the Tasty Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/apelsinovo-mindalnyj-pirog-na-belkah/

      Notes on ingredients:

      Almonds. Use raw almonds for grinding. Roasted almonds release oil more quickly and abundantly when ground. You can use almonds with skins on or blanched; in the first case the cake crumb will be darker, but this won’t affect the taste.

      If you have ready-made almond flour, you can simply replace the almonds 1:1 by weight.

      Hazelnut flour or whole hazelnuts will also work here.

      Oranges. Orange zest is the main flavoring here. If you want, you can turn this cake into a lemon one by simply substituting one citrus for the other. However, in that case I would recommend reducing the amount of lemon juice to 30 ml. You’ll also need to slightly reduce the amount of wheat flour.

      Egg whites. The batter requires 200 g of egg whites. If measured by count, that’s about 7 egg whites (assuming an average weight of 30 g per egg white).

      The cake will also work with whole eggs — in that case use 4 medium whole eggs (size C-1 or M) weighing about 50 g each without shells.

      Butter. For this cake use butter with a fat content of 72% or higher.

      Sugar. Use regular white granulated sugar.

      Flour. The recipe is formulated for standard all-purpose flour with about 10 g of protein per 100 g. Weaker flour (so-called cake flour) will also work. Strong bread flour is better left for other bakes.

      Method:

      Grind the almonds in a coffee grinder into a flour.

      Mix with the flour, baking powder, and sugar.

      Melt the butter and let it simmer briefly until a light nutty aroma appears. Pour into a bowl and allow to cool to room temperature.

      Whisk the egg whites with a whisk until foamy, but not to peaks. Do not overbeat.

      Add 1 tbsp of grated zest and 50 ml of orange juice.

      Add the dry ingredients. Mix the batter. Add the butter and mix again.

      Pour the batter into a buttered pan and place in an oven preheated to 180°C (350°F). Bake until a skewer comes out clean, about 35–40 minutes.

      Dust the hot cake with powdered sugar. Cool and serve.

      Enjoy your tea!

      This orange-almond egg-white cake recipe was tested and prepared by chef Tatyana Nazaruk — author of Vkusny Blog.

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