This recipe is taken from:
This is a delicious moist and fragrant cake from Anna Del Conte’s wonderful collection of her best recipes. It also keeps well, as I found out after leaving it behind, not very well wrapped, before going away for the weekend; it was still great on Monday morning.
She suggests that you blanch, peel and chop/grind your own almonds rather than using readyground nuts. I did as she suggests, but I do find that it’s difficult to get the almonds finely ground enough without them turning to paste. It might just be practice, but I think next time I’ll just use ground almonds from a packet. I used fantastically juicy tarocco oranges which gave lots of bright pinky orange juice.
Preheat oven to 170°C.
3 eggs, separated
150g caster sugar
60g potato flour (fecola di patate)
1 1/2 oranges
20cm (8 inch) cake tin
Blanch, peel, dry and finely chop almonds (or use ready ground), leaving a granular mixture
Beat egg yolks with sugar until the ribbon stage.
Add almonds, flour and mix well.
Add zest of 1 orange, and add to mixture with juice of both 1 1/2 oranges, to form a very sloppy mixture.
Whisk egg whites with a pinch of salt until stiff. Fold gently into the slop.
Butter the cake tin very well with all the butter, and pour in the mixture.
Bake for 50 minutes until the cake has shrunk from the sides and feels spongy to the touch. Unmould onto a wire rack and cool.
Dust with icing sugar when cold.