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🍰 Orange Almond Cake

547 kcal · 30 min · 4 servings

Ingredients

• butter 150 g
• almonds, sliced 165 g
• eggs 4 pcs.
• sugar 110 g
• orange marmalade 250 g
• orange juice 80 ml
• spelt flour, type 630 150 g
• baking powder 2 tsp
• salt pinch
• powdered sugar 1 tbsp

Instructions

1. 1. Take the butter out of the fridge to let it soften.
2. 2. Heat a pan over medium heat.
3. 3. Toast the almonds in the pan for about 3 minutes without adding extra fat.
4. 4. Let the almonds cool down.
5. 5. Roughly chop the cooled almonds.
6. 6. Separate the eggs into egg whites and egg yolks.
7. 7. Place the egg whites in a bowl.
8. 8. Add 2 tablespoons (5 teaspoons) of sugar.
9. 9. Whip the egg whites stiff using a hand mixer.
10. 10. Preheat the oven to 175 °C with top and bottom heat.
11. 11. Take a second bowl.
12. 12. Add the softened butter to the bowl.
13. 13. Add the egg yolks.
14. 14. Add the remaining sugar (22.5 teaspoons).
15. 15. Mix everything with the hand mixer until creamy.
16. 16. Add the orange jam to the mixture.
17. 17. Add the orange juice.
18. 18. Add the flour.
19. 19. Add the chopped almonds.
20. 20. Add the baking powder.
21. 21. Add the salt.
22. 22. Stir all ingredients well.
23. 23. Gently fold in the stiffly whipped egg whites.
24. 24. Grease a 26 cm (10 inch) springform pan.
25. 25. Line the bottom of the pan with baking paper.
26. 26. Pour the batter into the prepared pan.
27. 27. Smooth the surface of the batter.
28. 28. Bake the cake in the oven for 40 to 45 minutes.
29. 29. Cover the surface of the cake with baking paper during the last 15 minutes.
30. 30. This prevents the top from browning too much.
31. 31. Let the cake cool on a wire rack.
32. 32. Decorate the cake with almonds if desired.
33. 33. Sprinkle powdered sugar (2.5 teaspoons) over it.
34. 34. Cut the cake into slices.
35. 35. Serve the cake.

Nutrition per serving

• kcal: 547
• Protein: 10 g · Fett/Fat: 33 g · Carbs: 52 g