10.20.2018

Obsessed.

I can’t decide which I like best – almond desserts or citrus desserts.

Sometimes combining the two is very successful… Like this favorite Citrus Almond Cake.

When I look at my recipe files, I cannot believe the number of almond cake recipes I have. Eighteen. Eighteen! (You can’t have too many, can you?)

I think it means that I like almond best. Am I obsessed or possessed? You decide.

Today’s recipe is almond cake number 18 from my files.

Like the above-mentioned citrus almond cake, this cake is also gluten-free and dairy-free.

That’s not why I made it, though. Our friend Corbin was coming for dinner - his 75th birthday dinner, to be precise – and he likes simple nut cakes that aren’t too sweet.

I tried this new recipe and we all loved it! I think you will, too…

~ David

Almond Cake 
Minimally adapted from the recipe by Claudia Roden, The Food of Spain

6 large eggs, separated
1 1/4 cups superfine sugar
grated zest of 1 tangerine
grated zest of 1 lemon
1/4 teaspoon pure almond extract
8 ounces almond flour
confectioners' sugar for dusting


Grease a 10-inch springform pan, preferably nonstick, with butter and dust it with flour. Preheat oven to 350°F.

Using an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the almond flour and mix well.

With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture will be very thick; you will need to turn it over quite a bit to incorporate the egg whites).

Spoon the cake batter into the prepared pan, and bake for 40 minutes, or until it feels firm to the touch. Let cool before turning out.

Just before serving, dust the top of the cake with confectioners' sugar.

Serves 12.

30 comments:

  1. I think your frequent taste for almond cake is perfectly reasonable. After all, obsessed is using any excuse imaginable to partake in something. A 75th birthday is a special event worthy of your best. GREG

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    1. So true, Greg - and a 75th is a rather important milestone.

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  2. David, your number 18 is a very European type cake and would work here just fine. I'm sure you hosted a lovely 75th. Here when you turn 75, you get the largest birthday party one can afford. It's considered one most important birthday and it's a tradition. Your measuring cups are grand by the way.

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    1. The thing I love about European-style cakes, Ron, is that they aren’t overly sweet. Simple is better, with a couple of exceptions! I will remember your tradition for the 75th when the time comes...

      As for the measuring cups. Well, you have discovered - along with measuring spoons - another of my obsessions.

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  3. LOVE both citrus and almond, so this dessert is perfect.

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    1. And my it is very subtle, Carolyne - just right!

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  4. This is uncanny. I was roasting almond this morning and popped open my email to have a look and there's David asking me if I like almonds! I may try this recipe with a mixture of ground toasted almonds and the almond flour. Thanks so much for the recipe!

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    1. Thanks for following, Robin - so great to meet you. Let me know how it works out with toasted almonds!

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  5. Wonderful ! Not overpowered with anything, citruses add so delicate taste to almonds ... beautiful,truly beautiful !

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    1. Yes, it is quite delicate. Truly a favorite.

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  6. Hmm - I seem to be somewhat obsessed too ! I neither bake nor eat cake but I looked at the moreishness of this and went away and came back and read the recipe . . . . loving almonds and citrus so much . . . we'll talk after I have tasted . . . :) !

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    1. Glad I was able to turn your head, Eha... :)

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  7. Sometimes I get such a craving for almond desserts and I am loving the sound of this.

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    1. I wonder why we all have such strong almond cravings? Perhaps there is a hidden "happy drug" in them that we haven't discovered as of yet...

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  8. This is such a pretty, and delicious sounding cake. As you know, my son has Celiac, so I love finding good GF baked goods, especially those that are inherently GF, meant to be GF -- like this one. Love it.

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    1. I think it’s really great when recipes are naturally gluten-free. It makes such a difference in the flavor… Thanks for your nice comment, Valentina!

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  9. on almonds: here in Europe it is now finally possible to buy bitter almonds (I mean that they are more easily available): what a difference! - lovely, light cake, I must check if it is also called bacio/bocca di dama or similar. cannot remember. stefano

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    1. Still no bitter almonds here, Stefano. But I will keep looking!

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  10. Great looking cake! And although I'm citrus-obsessed (in particular I'm a lemon freak), almond is awfully good too. So I'd enjoy this. :-) Nice recipe -- thanks.

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    1. Citrus obsessed ? That sounds like one of your cocktails talking…

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  11. David, this has my name written all over it! I was worried when I saw the photo of the almond extract, but I needn't have worried, I *know* you appreciate subtlety! The 1/4 teaspoon is just right. Nothing overpowering here.

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    1. Almond extract is so strong - as are some others. I agree, Jean - knowing when to stop is crucial!

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  12. How could you be obsessed, it's only 18 after all. :D

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    1. Remember, that is only the 18 I kept... I can't even count the ones I discarded!

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  13. I love your love for almond cakes, David! I need to get busy trying some of those 18 recipes. I'm pretty sure I'll start with this one!! Gorgeous :)

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    1. This is a great place to start, Marcelle - not too sweet and really flavorful.

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  14. You can never have enough almond cakes and desserts, and this one looks like a great addition to the ever growing list.

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  15. I like almond flour, but am not an extract fan. Though I often do well subbing in vanilla, so it rarely stops me from trying a recipe :)

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    1. I think that is why I only use a 1/4 teaspoon of extract - it can be so string!

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