Almond Cake Recipe

Recipe from HomeLife Magazine | The TableFireflies & Friends by Laura Schupp

Ingredients
2 Tbsp. unsalted butter
2 c. sliced almonds
1-1/2 c. sugar
8 large egg whites (room temperature)
1/2 tsp. salt
Zest of 1 lemon
6 Tbsp. flour
1 c. heavy cream
1 Tbsp. confectioners’ sugar
1 Tbsp. orange extract

Directions
Preheat oven to 350 degrees and position rack in the center. Butter springform pan. In a food processor, add almonds and sugar and process in short bursts until nuts are evenly ground and combined with sugar. Add salt to egg whites and blend on high until soft peaks form. Gently fold almond mixture into egg whites along with zest. Fold in flour one tablespoon at a time. Pour batter into prepared pan. Bake for 1 hour or until knife inserted in the center pulls out clean. Let cake cool.

In a stainless steel bowl, combine the cream and confectioners’ sugar and beat with mixer until soft peaks form. Add orange extract and continue to whip until stiff peaks form. Cut cake into 8 pieces and serve a dollop of fresh whipped cream over each slice. Makes 8 servings. Enjoy.

Hugs out! Laura

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