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Ingredients
- 3 1/2 cups blanched almond flour (12 oz or 340 g)
- 1 1/2 cups sugar (300 g)
- 6 eggs, separatedÂ
- 1 cup AP flour shifted (120 g)
- 2/3 cup orange juiceÂ
- 1 Orange zestÂ
- Confectioners sugar for dustingÂ
Instructions
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In a large bowl add sugar. Separate yolks from egg whites careful not to break the yolk in the whites otherwise the whites won’t whip. ( I warm eggs in warm tap water before using, this makes it very easy to separate.)
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Add yolks to sugar and with a handheld mixer start mixing until the mixture is light and doubled in size. Almond flour a few spoons at a time and a little orange juice. Alternate until all almond is added.
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Sift flour in and the rest of the juice. Now orange zest and mix. The mixture will be thick.
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In a separate bowl and very clean mixer attachments whip the egg whites to stiff peaks.
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Add a few tablespoons of the whipped whites to the thick mixture to loosen it up. Now gently fold the rest using a spatula and work bottom to top until you have a thick creamy mixture.
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In a 9-inch (23 in) springform pan lined with parchment paper pour the mixture.  Bake at 325°F, 160°C for 50 to 55 minutes.
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Cool completely before dusting with confectioners and sugar and enjoy any time of the day.
