Bursting with warm citrus flavor, this flourless cake uses finely ground almond flour and whole oranges for perfectly candied slices and a moist center.
GLUTEN FREE & DAIRY FREE!
This stunning cake is naturally gluten and dairy free. It’s even Kosher for Passover, too!
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. It will take a bit more time, but by using a whisk you’ll get a nice arm workout!
*Egg whites whip up significantly better in glass or metal bowls than they do in plastic. Avoid using a plastic bowl if you can; fat particles often get into nicks and scratches of the plastic and interfere with beating the egg whites.
It’s when egg whites and sugar are whipped together to create volume and add stability.
If not serving your cake right away, keep the orange slices in syrup refrigerated, and store the cake in plastic wrap on your kitchen counter for 2 to 3 days. Assemble when ready to serve.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350°F. Remove 4 eggs from your refrigerator. In two medium bowls*, separate eggs into whites and yolks; set aside whites and use yolks. Zest one orange directly into the bowl with the yolks. Using a cutting board and a paring knife, slice the second orange into thin slices, approximately 1/8 inch thick.
Place sliced oranges in a small saucepot with the sugar (for candying), lemon juice and add 1 1/2 cups of cold water. Bring the mixture to a boil, then simmer for 30 minutes. As the oranges are simmering, gently swirl the pan so that the liquid coats all of the slices. The white pith of the oranges will look more translucent and the oranges will be tender when they are ready. Remove from heat and set aside until syrup and slices are ready to be used in step 6.
In a large bowl, combine almond flour, baking powder and cardamom. Whisk until well combined and set aside. In the bowl of yolks and orange zest, add the sugar (for cake). Mix well. Pour the almond flour mixture into the egg yolk mixture and mix again with a spatula. The mixture will be dense and thick.
Using an electric mixer, beat egg whites on low speed until bubbles begin to form. Add white vinegar and salt while mixing, and turn up to medium speed. Once the egg whites start to increase in volume and turn white, start adding the sugar (for meringue) one tablespoon at a time, very gently and slowly. Turn the mixer up to high speed once more than half the sugar has been added, and continue to add the remaining sugar. Whip the egg whites until they are smooth, shiny and have medium peaks, or about 5 minutes.
Working in thirds, use a spatula to gently fold the egg whites into the almond flour mixture until well incorporated. Use a “down-across-up-and-over” motion to do this, ensuring the mixtures are incorporated without depleting any air bubbles. Prepare an 8-inch cake pan by lightly coating it with oil from home (vegetable or olive oil are perfect for this). Place 8-inch parchment round provided, and grease with oil once more.
Gently spoon batter into pan. Bake for 20-25 minutes, or until golden brown and cake feels slightly spongy on top. Remove from oven and let cool in pan for 30 minutes on a wire rack. Once cooled, transfer to a serving plate (invert twice to serve right side up). Use a slotted spoon to remove the candied orange slices from their liquid, and artfully arrange the slices on top of the cake. Serve and enjoy!