About the Recipe
You can substitute any type of orange, Cara Cara work very well, along with naval oranges, maybe even try grapefruit for a real bit of something different. Lauren made this cake for the recipe showdown for episode 2 of the Two Many Cooks in the Kitchen podcast.
This cake is a not too sweet way to have a slice of cake with afternoon tea without too much guilt. It freezes well.
We hope you enjoy it.
Ingredients
3 cup all purpose flour (cake flour can be substituted and will lighten the cake)
½ teaspoon salt
1 ¼ teaspoon baking powder
½ teaspoon baking soda
5 eggs, separated
1 ¼ cup cane sugar
Grated peel of ½ lemon
Grated peel of 1 blood orange
½ cup fresh squeezed blood orange juice
4 oz. (1 stick) unsalted butter, melted
¾ cup whole milk plain yogurt
½ cup blanched almonds, ground fine
Preparation
Preheat oven to 350℉. Butter and flour a deep 9” springform pan and set onto a sheet pan, set aside.
Sift together flour, salt, baking powder, and baking soda. In a large mixing bowl, beat eggs yolks until light colored, then beat in the sugar until thickened and lighter still. Add the lemon and orange peels, orange juice, butter, and yogurt and stir together. Gradually fold in the flour mixture and ¼ cup of ground almonds.
In a separate bowl, beat the egg whites until stiff, but not dry, peaks form. Fold this into the batter. Pour batter into the prepared pan and sprinkle the top with the remaining ground almonds.
Bake for 55-60 minutes, or until a toothpick inserted into the middle comes out clean. Let cool for 5 minutes and then remove from the springform pan and allow to cool completely.
BONUS: Drizzle with a Grand Marnier syrup made with 2 tablespoons of Grand Marnier and ¼ cup simple syrup.