Ingredients
Check off ingredients as you go
For a 25 cm (10-inch) round pan or 2 loaf pans
- 6 large eggs
- 220 g (1 cup + 2 Tbsp) sugar (light brown sugar preferably)
- 150 g (1 cup) potato starch or fine matzo cake meal
- 160 g (1⅔ cups) almond flour
- 2 tsp baking powder (10 g, kosher for Passover)
- 80 g (⅓ cup) neutral oil
- 140 g (½ cup + 1 Tbsp) orange juice
- zest of 1 lemon or 1 orange
- 1 capful (about 1 tsp) orange blossom water
Beat the eggs and sugar with a whisk (ideally in a stand mixer, otherwise with a hand mixer) until the mixture turns pale and triples in volume (5 to 10 minutes, which is why a mixer beats doing it by hand…).
Add the zest, then the oil in a thin stream while stirring, then the flour, the kosher for Passover baking powder, the orange blossom water and the orange juice. Pour the batter 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.