Almond Bundt Cake

Ground almonds, sliced almonds and almond extract are blended to make this wonderful bundt cake.  As with most bundt cakes, it is delicious without the glaze and almond topping.  The glaze and toasted almonds add a little sweetness, a nutty flavor and a nice presentation.  

Almond Bundt Cake

Servings: 8-10

10 cup bundt pan

6 eggs, separated

1 cup sugar

2 1/3 cup almond flour

2 teaspoons baking powder

2 Tablespoons orange zest

2 teaspoon almond extract

1/3 cup sliced almonds

1. Preheat oven to 350 degrees F.

2. Beat the egg yolks and sugar until thick and pale.  Whisk the almond flour and baking powder together and add to the egg yolks. Add the orange zest and almond extract and mix until well combined.

3. In a separate bowl, beat the egg whites until soft peaks form.  Fold half of the egg whites into the cake batter.  Fold in the remaining egg whites.  Coat the bundt pan with a non-stick spray and pour the batter into the pan.  Bake until a cake tester inserted into the cake comes out clean, 25-30 minutes.  Cool the cake, however, the cake may be removed from the bundt pan and glazed when still a little warm, just handle the cake carefully.  A completely cooled cake is easier to handle.

4. Meanwhile, place the almond slices in a dry skillet and heat until lightly brown and fragrant.  Transfer the almonds to a plate to cool.  

 

GLAZE

1 cup confectioners sugar

2 Tablespoons orange juice

1 Tablespoon vegetable oil

1. Whisk together the sugar, juice and oil until well combined.  Place the cake on a cooling rack with a baking sheet below to catch the drips.   Drizzle the cake with the glaze and sprinkle with the toasted almonds.  When the glazed has stopped dripping transfer the cake to a serving platter.