Makes one 24cm cake
220g (1 cup) caster sugar, sifted
finely grated zest from 3 oranges
3 whole eggs
3 egg yolks
125g (1/2 cup) sour cream
225g (1 1/2 cups) cake flour, sifted
1 teaspoon baking powder
100g almond meal
40ml (2 tablespoons) orange juice
3 egg whites
110g (1/2 cup) caster sugar
1. Preheat oven to 150°C. Grease and line a 24cm round springform cake tin. Sift cake flour and baking powder together, set aside.
2. Cream butter and 220g caster sugar until pale and fluffy. Beat in finely grated orange zest.
3. Add in whole eggs, one at a time, beating well after each addition. Then beat in egg yolks and stir in sour cream.
4. Fold in sifted flour mixture, almond meal and orange juice.
5. In a clean bowl, whisk egg whites until uniform tiny bubbles formed. Gradually add the 110g caster sugar, and continue whisking until glossy and soft peaks formed.
6. Fold 1/3 of the meringue into the batter until well combined. Fold in the next 1/3 meringue, and finally the remaining meringue.
7. Pour batter into the prepared cake tin, smooth the surface and bake for about 1 hour and 20 minutes, or until a skewer inserted into the centre comes out clean. Stand cake in tin for 5 minutes before turning out onto a cooling rack to cool completely. (Note that the cake will have a domed top after baking, but will settle down upon cooling.) Serve in small slices with tea or coffee.
Taste: Very rich, moist butter cake
Consume: Best within a week
Storage: In airtight container; best kept chilled in hot weather, return to room temperature before serving
Recipe Reference(s): Inspired by German Sandtorte recipes, but adapted from this Orange Almond Sour Cream Cake recipe