CookEat Recipe
Portuguese-Style Orange and Almond Cake
A delicate low almond cake with fresh orange juice and potato starch, finished with a thin white lemon-and-rosolio icing.
Method
Steps
Step 1
Gather the ingredients: 150 g blanched sweet almonds; 150 g caster sugar; 50 g potato starch, not potato flour; 3 eggs, separated; 1½ oranges: all their strained juice and the finely grated zest of just 1 orange; 5 g butter for the paper lining; 1 commercially pasteurized egg white, about 30 g, for icing; 130 g icing sugar, plus a little extra only if needed to thicken the icing; Juice of ¼ lemon for icing; 15 ml clear prepared rosolio di cedro for icing.
Step 2
Line a shallow round tin about 20 cm across with a folded baking-paper case, keeping it supported by the tin. Grease the paper lightly with the butter. Heat the oven to 150°C. Grind the almonds very finely with one tablespoon taken from the measured caster sugar. Grate the zest of one orange only; squeeze and strain the juice from all one and a half oranges.
Step 3
Beat the three yolks with the remaining caster sugar until pale and thick. Work in the potato starch, then the ground almonds and their reserved spoonful of sugar. Stir in the strained orange juice and zest. Whisk the three whites to firm peaks and fold in last, gently but thoroughly.
Step 4
Pour into the prepared paper case in a layer about 2–3 cm deep. Bake gently for about 35–45 minutes until set in the centre and a skewer comes out without wet batter. Avoid a dark hard crust. Cool in the supported paper case, then lift out carefully and remove the paper when the cake is cold.
Step 5
For the required white coating, beat the commercially pasteurized egg white with 130 g icing sugar, the quarter-lemon juice and clear rosolio until thick enough to flow slowly. Add a little more icing sugar only if too runny. Spread a thin even coat over the cold cake and let the surface set. Keep covered in the refrigerator at 4°C or colder and serve within 2–3 days. The icing contains alcohol because its rosolio is not cooked.
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