Ingredients: 

3 cups ground almonds

3 eggs, separated

1/2 cup fine sugar

1 orange

1 teaspoon lemon or orange essence

1/4 teaspoon ground cardamom

Method:

• Preheat oven to 180ºC (375ºF)
• Greased and line a brownie pan or baking tray 11″x7″ (28x18cm). Allow some overhang of the baking/parchment paper for easier removal of the cake.
• Zest and juice the orange.
• Place egg whites in a mixing bowl and whip till whites are stiff. 
• Add sugar in 3 lots to the whites while beating.
• Remove the egg whites to a separate mixing bowl OR use another mixing bowl to beat the egg yolks.
• Beat egg yolks, orange juice & essence in a separate mixing bowl till the yolks are runny & slightly thick.
• Add the almond flour, ground cardamom & orange zest to the egg yolks and mix with a spoon.
• Add 1/3 of the egg whites to the egg yolks mixture. Fold lightly to incorporate all the egg white.
• Add the rest of the egg whites and mix thoroughly.
• Pour into the greased tray and bake for 25-30 minutes.
• Remove & cool on rack.
• You can choose to leave it as is or decorate with icing sugar & sliced almonds on top before cutting.

NOTE: You can change to use a 6″ round cake tin instead of the brownie tray. Cook time is about the same.

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