Ingredients
Check off ingredients as you go
For a large 30 cm (12-inch) loaf pan
- 4 large eggs
- 120 g (½ cup + 2 Tbsp) sugar (preferably light brown)
- 70 g (½ cup) potato starch
- 60 g (⅔ cup) almond flour
- 30 g (2 Tbsp) neutral oil
- 1 lemon or orange, zest only
- 1 capful (about 1 tsp) orange blossom water
Separate the egg whites from the yolks. Beat the whites to stiff peaks with half the sugar and set aside. Beat the yolks with the remaining sugar (ideally in a stand mixer, otherwise with a hand mixer) until the mixture turns pale and triples in volume. Add the potato starch, almond flour, zest, orange blossom water and oil.
Gently fold in the whites, in three additions, so you don’t lose the volume. Pour the batter into a pan lined with parchment paper (or into parchment loaf liners the size of your loaf pan, which makes unmolding very easy).
Bake for 40 minutes at 160°C (325°F) fan/convection. Check doneness with a toothpick, which should come out clean. Let cool completely before serving.
Fair warning: it gets eaten so fast that you’re better off making two at once!