- 3 eggs (separate yolks and whites)
- 140g sugar
- 55g potato flour
- 140g crushed almonds, peeled
- grated zest of 1 orange
- 135ml orange juice
- pinch of salt
- butter to grease baking pan
- 3 tablespoons milk
- 3 tablespoons powdered sugar
- 3 tablespoons cocoa
- 100g butter (cut into cubes)
- handful of flaked almonds
Mix the egg yolks with sugar, until a thick and light mixture is formed. Add the flour, almonds (you can toast them on a dry Teflon pan for an interesting twist), the orange zest and juice.
The mixture is quite runny. In a separate bowl, beat the egg whites with a pinch of salt into a thick froth and mix the almond mixture with a spoon.
Pour into a greased with butter baking pan (around 20cm diameter) and bake for about 1 hour in a preheated oven at around 160 degrees.
Check using a toothpick if the cake is dry inside before taking out of the oven. Allow to cool. With this amount of ingredients, the cake comes out quite thin, but you can use a double portion or use a small baking tray.
Prepare the glaze by mixing in a saucepan the milk with powdered sugar, add butter and heat until it’s melted. Remove from the flame and add cocoa, stirring constantly.
Pour the lukewarm glaze onto a cold cake. Sprinkle with lightly toasted almond flakes.
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