INGREDIENTS:

• 6 large eggs, separated

• 1/2 tsp kosher salt

• 1 cup sugar

• 2 oranges, plus more for garnish

• 2 cups king arthur almond flour

• 1 teaspoon almond extract

• 2 teaspoons vanilla extract

• powdered sugar, for serving

DIRECTIONS

Yields one 9-inch cake

1. Preheat the oven to 350ºf. Grease a 9” springform pan and set it aside.

2. In the bowl of a stand mixer, combine the egg whites and 1/4 teaspoon salt and beat to soft peaks. Gradually mix in 1/4 cup sugar and beat to stiff peaks. set aside.

3. Zest one of the oranges, and supreme both of them. place the zest, segments, and juices in the clean bowl of a stand mixer. add the egg yolks, remaining 1/4 teaspoon salt, remaining 3/4 cup sugar, almond flour, almond extract, and vanilla and beat on medium high until pale, about 3 minutes.

4. Use a rubber spatula to fold the whites into the yolk mixture and then pour the batter into the pan. bake until golden brown and a toothpick inserted into the center comes out clean; begin checking for doneness at 35 minutes. Let cool in the pan on a rack for 10 minutes, remove to the rack and cool completely. It’s completely normal for this cake to cave slightly as it cools, its rustic-ness is part of the charm. to serve, dust with powdered sugar and decorate with orange slices.

   
   Courtesy of Molly Yeh

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