Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 cups natural almonds (10 oz.)
- 1 cup plus 2 Tbs. granulated sugar
- 1 Tbs. grated orange peel
- 8 large egg whites
- 1/2 tsp. salt
- 6 Tbs. all-purpose flour, sifted
- Confectioners’ sugar (optional)
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Directions
Serve in a pool of Cranberrry-Orange Compote
Preheat oven to 350°F. Butter and flour a 8 1/2-inch round springform pan. Line bottom with waxed paper.
In food processor, pulse almonds until finely ground. (It is important not to over grind and produce a paste.) Transfer almonds to a bowl and add sugar and orange peel; mix well.
In large bowl, using an electric mixer, whisk egg whites and salt until stiff peaks are formed. Fold in almonds a little at a time. Take care not to over mix. Sift flour again, a little at a time, over mixture and gently fold in. Transfer mixture to prepared pan.
Bake in center of oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Allow cake to cool for 10 minutes before releasing from pan. Cool completely on a wire rack.
Transfer cake to serving plate and dust top with confectioners’ sugar if desired.