Flourless Almond Cake Recipe

How to make it

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• Preheat oven to 350 degrees F.
• Spread 2/3 Cup almonds in 9-inch round cake pan.
• Bake 12 to 15 minutes or until lightly toasted, stirring once.
• Cool almonds in pan on wire rack.
• Meanwhile, in food processor with knife blade attached, pulse remaining almonds with orange peel and 1 Cup sugar until almonds are very finely ground.
• In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Sprinkle in remaining sugar, 1 Tablespoon at a time, beating just until whites stand in stiff peaks when beaters are lifted.
• With rubber spatula, fold almond mixture into egg-white mixture just until almond mixture is no longer visible.
• Transfer toasted almonds to plate. Grease the same cake pan; line bottom with waxed paper.
• Dust side of pan with flour.
• Return almonds to pan and spread evenly; top with batter.
• Bake cake 40 minutes or until top is golden brown and cake begins to pull away from pan.
• Cool cake in pan on wire rack 10 minutes.
• With knife, loosen side of cake from pan.
• Invert onto rack to cool completely.
• To serve, transfer cake to serving plate, sprinkle with additiional powdered sugar