Ingredients
Check off ingredients as you go
For a 25cm (10-inch) round pan or 2 loaf pans
- 6 eggs
- 220g (1 cup) sugar (preferably brown)
- 150g (1¼ cups) potato starch or fine matzo cake meal
- 160g (1⅔ cups) almond flour
- 1 packet Passover baking powder
- 80g (⅓ cup) neutral oil
- 140g (½ cup + 2 tbsp) orange juice
- zest of 1 lemon or orange
- 1 capful orange blossom water
Beat the eggs and sugar with a whisk (ideally with a stand mixer, otherwise with a hand mixer) until the mixture turns pale and triples in volume (between 5 and 10 minutes—hence the preference for a mixer rather than by hand…).
Add the zest, then drizzle in the oil while stirring, followed by the flour, Passover baking powder, orange blossom water, and orange juice. Pour the mixture into a pan lined with parchment paper.
Bake for 40 minutes at 170°C (340°F). Check for doneness with a toothpick, which should come out clean. Let cool on a wire rack.