Orange Almond Cake – Pareve version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and grease Round pan of 22 cm.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Grate the zest and squeeze the juice.

   GraterLemon juicer
3. 3
   Whip the soft margarine with the sugar, until pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Cream the margarine soft, at room temperature: cold margarine doesn't take in air, and melted margarine doesn't hold it.
4. 4
   Add the eggs one at a time, beating after each until absorbed.

   💡One egg at a time, and only when the previous one is absorbed: that way the emulsion holds and the batter doesn't split into curds.
5. 5
   Add the zest and juice and mix.
6. 6
   Add the ground almonds, flour, baking powder and salt and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
7. 7
   Pour into the pan.

   Baking pan
8. 8
   Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Let cool, mix the orange juice and powdered sugar into a glaze and drizzle it over the cake.