Happy Easter! I was hoping to get this recipe up before today, but alas, so life goes.
I actually made this cake last week for Passover since the almond flour makes it perfectly Kosher for the holiday. After tasting it, I knew it would be a great Easter dessert, too.
As I was discussing with a co-worker recently, lemon is one of those ingredients that just screams springtime. Now that it actually feels like spring in New York, I’m more than a little excited to start cooking with fresher and lighter ingredients.
This almond citrus cake is a perfect way to celebrate spring’s arrival. The combination of lemon and orange in this cake is just right, with the two fruits working in harmony to create a delicious citrus flavor. The addition of orange zest and a slight reduction of sugar from the original recipe really helped to make this cake bright and not overly sweet.
You can certainly use the original flours — hazelnut and quinoa — that The New York Times recipe suggests, but I love almond flour. (It’s also what I had on hand.) I really recommend the addition of almond extract if you decide to use almond flour to bring out the sweet and nutty flavor.
On first inspection, this cake resembles corn bread. But upon tasting it, you’ll see that even though the cake is a little crumbly, it is also incredibly moist from the olive oil and light from the egg whites.
This cake was a big hit at Passover, and I imagine it would go over just as well at an Easter brunch or as a sweet finish to any spring or summer meal. Happy Spring!
Almond Citrus Cake
Adapted from The New York Times
– 4 eggs, separated
– 2/3 cup sugar in the raw, plus 2 tbs.
– 2 lemons, zested and juiced
– 1 orange, zested and juiced
– ¼ cup olive oil, plus more for coating the pan
– 1 tsp. almond extract
– 1 ½ cups almond flour
– ¼ tsp. salt
Using an electric mixer, beat the egg yolks with the sugar until pale yellow. Beat in the zest and juices, olive oil, and almond extract. Mix in the almond flour and salt. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the egg whites into the batter in three batches. Pour batter into an 8 or 9-inch springform pan brushed with olive oil. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before removing from the springform pan.