This scrumptious cake is simple to make and has the added benefit of being gluten-free as it uses almond flour. Its rich, almost candy-like texture is achieved by beating the yolks and whites of the eggs separately. If, like me, you only have one bowl for your stand mixer, carefully transfer the beaten egg whites out of the stand mixer bowl into a separate bowl while you make the rest of the batter.
Ingredients
- 2 cups almond flour
- Zest of one lemon
- Zest of one orange
- 1/2 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 4 eggs, separated
- 1 cup granulated sugar
- 5 apricots, halved, pits removed
- 1 teaspoon brown sugar
Preparation
Preheat the oven to 325 F. Line a 9- by 9-inch cake tin with parchment and set aside.
Combine the almond flour, orange and lemon zests, and spices and set aside. In a very dry, clean bowl, beat the egg whites on high, until stiff peaks form and set aside. In a separate bowl, beat the egg yolks with the sugar, on high speed, until thick and the mixture forms ribbons as it falls. Add the almond mixture to the yolk mixture, in three additions and gently mix on low, until just incorporated. It is sometimes easier to mix the almond flour by hand, as unless you are careful with the stand mixer, you run the risk of over mixing. Using a spatula, gently fold the whites into the rest of the mixture by hand, until they are well incorporated. Take your time, and work slowly. The batter will not be perfectly smooth but the whites will be distributed evenly throughout the rest of the batter.
Pour batter into the prepared cake tin and arrange apricot halves, cut side up, evenly over batter. Sprinkle the brown sugar over each apricot half.
Bake for 60 minutes or until top of cake is deep golden brown. Cut into squares and serve on its own or with a dollop of crème fraîche or cardamom whipped cream.
