Rich Almond Cake

Serve in a pool of Cranberrry-Orange Compote (November ’98/p. 48).

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Serve in a pool of Cranberrry-Orange Compote (November ’98/p. 48).



  • 2 cups natural almonds (10 oz.)
  • 1 cup plus 2 Tbs. granulated sugar
  • 1 Tbs. grated orange peel
  • 8 large egg whites
  • 1/2 tsp. salt
  • 6 Tbs. all-purpose flour, sifted


Preheat oven to 350°F. Butter and flour a 8 1/2-inch round springform pan. Line bottom with waxed paper.

In food processor, pulse almonds until finely ground. (It is important not to over grind and produce a paste.) Transfer almonds to a bowl and add sugar and orange peel; mix well.

In large bowl, using an electric mixer, whisk egg whites and salt until stiff peaks are formed. Fold in almonds a little at a time. Take care not to over mix. Sift flour again, a little at a time, over mixture and gently fold in. Transfer mixture to prepared pan.

Bake in center of oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Allow cake to cool for 10 minutes before releasing from pan. Cool completely on a wire rack.

Transfer cake to serving plate and dust top with confectioners’ sugar if desired.

Nutrition Information

  • Calories 379
  • Carbohydrate Content 50 g
  • Cholesterol Content 0 mg
  • Fat Content 16 g
  • Fiber Content 4 g
  • Protein Content 12 g
  • Saturated Fat Content 2 g
  • Sodium Content 255 mg
  • Sugar Content 0 g