Ingredients
4 eggs
separated
200g caster sugar
200g almond meal
2 oranges
zest of
1 lemon
zest and juice of
¼ cup crème fraiche
1 cup icing sugar
1 orange
zest and juice of
Allergy Advice
Contains Dairy
Contains Eggs
Contains Nuts
Equipment
- 1 Cake tin
- 1 Baking paper
- 1 Electric mixer
- 1 Cooling rack
- 1 Food processor
Instructions
- Preheat oven to 200°C conventional or 180°C fan-forced.
- Line a cake tin with baking paper or grease a moulded cake tin.
- Beat egg yolks and sugar together until pale and fluffy.
- Gently fold almond meal into egg mixture.
- Beat egg whites until stiff.
- Fold a little through egg and almond mixture to loosen it up before adding the rest of the egg whites, zest and lemon juice.
- Fold gently until just combined and spoon into prepared cake tin.
- Bake for 30 minutes or until cake is golden and just starting to pull away from sides of tin.
- Leave to cool in the tin for a few minutes before turning out onto a cooling rack. Allow to cool completely before icing.
- For the glaze, combine all glaze ingredients.
- Spoon over cooled cake.
Notes
Tip
This cake is extra good if you can be bothered to make the almond meal yourself from natural almonds. To do this just process up a cup or so in your food processor until nice and fine. It makes all the difference to the end result.
Variation
Sprinkle with some flaked almonds for decoration if you want to make it look extra fancy.
