Almond Orange Flourless Cake

Almond and orange - my all-time favorite - and the combination of both in a cake is simply delectable. This recipe doesn't call for any flour - the ground almond act as the binding ingredient for this cake. This is a rich and moist cake - absolutely scrumptious to the last bit! The syrup poured on the cake gives it a super-moist texture. It's perfect for a tea party.

Herewith is the recipe (Note: This is the less-sweet version):

Ingredients for the cake:

6 eggs (the white and the yolk separated)

1/2 cup sugar

Zest of 3 oranges

1 1/2 cups of ground almond

Steps:

1. Heat the oven to 180 degrees Celcius.

2. Separate the eggs into two bowls.

3. Beat the yolks with the sugar and orange zests until the mixture turns into pale yellow.

4. Then, stir in the ground almonds. Set aside.

5. In a separate bowl, beat the egg whites to peaks.

Tips to beating egg whites to peaks: 

a) The bowl in which you whip the egg whites should be immaculately clean and completely grease-free. Even the tiniest bit of grease or egg yolk will cause them to break down into a pathetic soup. 

b) You will get more volume when beating egg whites if you first bring them to room temperature. 

c) It's best to begin with a slow speed and gradually move up to high when beating egg whites.

d) When your egg whites get fluffy, STOP! If you overbeat them, they will liquify again. 

e) Use beaten egg whites straight away. Don't let them sit. 

6. After beating the egg whites to peaks, stir a spoonful of it into the yolk-almond mixture. Then, fold in the rest of it gently to the mixture.

7. Pour the batter into the pan and bake for 45 minutes.

8. Let the cake cool slightly.

Ingredients for the orange syrup:

Juice of 3 oranges

1/4 cup sugar

Steps:

9. Heat the orange juice and sugar together in a saucepan and boil for 5 minutes until it slightly thickens.

10. Spoon evenly over the cake, letting the syrup soak in as you go. The cake will absorb all of the syrup.

11. Bon Appetit!