This recipe was adapted from Gateau de Savoie in Quiches, Kugels, and Couscous by Joan Nathan
Prep: 15 minutes | Cook: 40 minutes | Servings: 8-10
- 7 large eggs, separated and at room temperature
- 1 cup sugar
- pinch of salt
- 1 teaspoon almond extract
- zest of 1 lemon
- 2/3 cup of cornstarch
- 2 tablespoons of ground almonds
- 2/3 cup of all-purpose flour
- powdered sugar, for dusting
- Preheat the oven to 325°F. Grease and flour a 10-inch bundt or angel food cake pan.
- In a large bowl of an electric mixer, beat together the egg yolks, sugar, and salt for about 3 minutes. The mixture should be pale yellow and make a thick ribbon when you lift the beaters and the batter drops back into the bowl. Mix in the almond extract and lemon zest.
- In a separate bowl, combine the cornstarch, ground almonds, and flour. Gently fold into the egg yolk mixture.
- In a separate bowl with clean beaters, beat the egg whites to stiff peaks. Mix a third of the egg whites into the egg yolk mixture. Then gently fold in the remaining egg whites.
- Pour the batter into the prepared pan and even out surface of cake batter with the back of a spoon or a rubber spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the pan immediately to a serving plate to cool completely. Dust with powdered sugar and serve with simple syrup* and fresh bruit or berries, or fruit compote.
*Simple Syrup is made by boiling together 1 cup of sugar + 1 cup of water, stirring until sugar is dissolved.