Ingredients
3 eggs, separated
2/3 cup sugar
¼ cup corn starch (sifted)
1 tsp orange zest
½ cup orange juice
½ tsp cinnamon
1 ¾ cup ground almond
For Decoration
Apricots jam homemade with chopped toasted almond
2/3 cup sugar
¼ cup corn starch (sifted)
1 tsp orange zest
½ cup orange juice
½ tsp cinnamon
1 ¾ cup ground almond
For Decoration
Apricots jam homemade with chopped toasted almond
Method
-Preheat oven to 180° degree.
-Butter round cake pan; dust with starch, and tapping out excess.
-Whisk the egg whites with electric mixer in a mixing bowl until standing in soft peaks, then gradually whisk in half of the sugar and continue whisking until the mixture is stiff and glossy.
-Whisk egg yolk with the rest of sugar using electric mixer in a mixing bowl.
-Fold egg white mixture with the yolk gently.
-Combine starch, orange zest, orange juice, and cinnamon with egg mixture.
-Add almond flour to egg mixture gradually, stir until combined.
-Pour the batter in cake pan.
-Bake 45 minutes or until a toothpick inserted in center of cake comes out clean (oven must stay firmly closed during baking).
-Transfer cake to wire rack to cool completely.
-Brush with apricot jam, and decorate with chopped toasted almond.
-Butter round cake pan; dust with starch, and tapping out excess.
-Whisk the egg whites with electric mixer in a mixing bowl until standing in soft peaks, then gradually whisk in half of the sugar and continue whisking until the mixture is stiff and glossy.
-Whisk egg yolk with the rest of sugar using electric mixer in a mixing bowl.
-Fold egg white mixture with the yolk gently.
-Combine starch, orange zest, orange juice, and cinnamon with egg mixture.
-Add almond flour to egg mixture gradually, stir until combined.
-Pour the batter in cake pan.
-Bake 45 minutes or until a toothpick inserted in center of cake comes out clean (oven must stay firmly closed during baking).
-Transfer cake to wire rack to cool completely.
-Brush with apricot jam, and decorate with chopped toasted almond.
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