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.

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