If you ever find yourself in Groningen looking for me and my sister Inge, chances are that you will stumble upon us sipping lattes or teas at our very favorite coffee place, the Holtbar. This oh so cool and collected concept store, which is located in the Oude Kijk in 't Jatstraat, is being run by two charming sisters. They sell an elegantly curated collection of beauty products, fine teas, wall art, delicate china, and much more. The Holtbar is truly a gem.
So imagine my delight that my gluten-free and lactose-free almond orange cake is being served there this very weekend! For those of you who don't have the time to pop over, I am happy to share this easy and delicious recipe with you...
Almond Orange Cake
4 egg whites
4 egg yolks
Grated zest of an orange
80 g raw cane sugar
1 teaspoon vanilla
175 g almond flour
1 teaspoon baking powder
1 teaspoon cider vinegar
Pinch of salt
Powdered sugar and roasted slivered almonds for sprinkling
Preheat the oven to 175 degrees Celsius. Line the bottom of a 22 cm springform pan with non-stick parchment paper. Brush the sides of the pan with some vegetable oil (such as sunflower) and dust with a tablespoon of the almond flour.
In a large bowl, using a spoon, beat together the egg yolks, vanilla, orange zest and half of the raw cane sugar.
In another bowl, mix together the almond flour with the baking powder. Add the flour mixture to the egg yolk mixture and beat until smooth. Don't worry if the mixture seems a bit dry.
Using an electric mixer, whisk the egg whites until they start to form soft peaks. Gently add the cider vinegar and the raw cane sugar and mix through until the sugar has dissolved.
Scooping in spoonfuls, fold the egg whites into the almond mixture until you have a light batter.
Poor the batter into the springform pan and bake in the preheated oven at 175 degrees Celsius for about 35 minutes.
In the meantime while the cake is in the oven, roast some slivered almonds in a dry pan. Let cool on a plate.
Remove the cake from the oven and let cool on a wire rack. Then sprinkle some powdered sugar over the cake and the roasted almonds. You can decorate the cake with some raspberries.
Some other things:
- Princess Kate visited the set of Downton Abbey this week! So exciting! I just can't get enough of Downton Abbey...
- I am not so sure how impressed I am with season 3 of House of Cards after my friend Peter sent me this review from the Washington Post. Having watched The West Wing myself, I do sometimes feel that House of Cards is a bit too shallow. But the plot really does keep intriguing me...
- Currently on my bedside table: The Invention of Wings by Sue Monk Kidd, author of the beautiful The Secret Life of Bees. I just love how she writes. This is a fascinating novel about the extraordinary friendship between a slave girl and her mistress in early nineteenth century Charleston, South Carolina.
May your weekend be filled with sunshine and joy, dear reader!