PREPARATION TIME: 20 minutes
COOK TIME: 30 minutes
SERVINGS: 8
A take on the classic Mediterranean almond cake, this rustic treat uses whole kernels with the skins, offering a higher nutrient content but perhaps a less refined texture than the classic version. With a wonderful floral scent, it has become a staple dessert in our homes since the need to go gluten-free. Perfect with tea, as an after-school snack or dressed up with a sauce for dinner party dessert.
INGREDIENTS:
- 4 Eggs, whites and yolks separated
- 1½ Cups Ziba raw apricot kernels (you can also use Ziba raw almonds)
- 1 teaspoon baking powder
- ½ Cup sugar, divided into ¼ cups
- 1 teaspoon vanilla
- 1 Tablespoon zest of lemon or orange
- 1 teaspoon powdered sugar, for dusting the finished cake
EQUIPMENT:
- 9-Inch round cake pan, lined and buttered
- Food processor
- Electric mixer
- 3 Large bowls
- Silicone spatula
INSTRUCTIONS:
- Preheat the oven to 170°F.
- Place the apricot kernels in a food processor and pulse until you get a uniformly fine, granular consistency. Add the baking powder to the ground apricot kernels.
- In a separate bowl, cream the egg yolks with ¼ cup of the sugar. Add in the vanilla and the zest. Then, add in the ground apricot kernel mix. Combine well until you get the consistency of paste. Set aside.
- In your mixer, beat the egg whites on low for 30 seconds, then pour in the remaining ¼ cup of sugar and increase your mixer speed to medium. Once all of the sugar is incorporated into the egg whites, turn the speed to medium-high and whisk to form stiff peaks.
- Take a large dollop of the whipped egg whites and gently fold into the ground apricot kernels paste. Fold in a second dollop of whites and gently mix through. Repeat until all of the egg whites have been incorporated. You should have a light, airy batter at this point.
- Pour the batter into the cake pan and bake in the oven for 30-35 minutes, or until a cake tester or skewer comes out clean.
- Allow the cake to cool for 15 minutes on a wire rack before removing it from the pan. Once the cake has fully cooled, top with a dusting of powdered sugar.
