Vanilla Almond Cake with Orange Zest

Soft, fluffy, and custardy vanilla cake with fresh orange zest, a hint of rum, and toasted almonds for a delicate crunch. It bakes into three distinct layers—a flan-like base, a creamy center, and a light, golden sponge top, served with crème anglaise.

By @soohyunlees

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 500 grams milk
• 1 vanilla pod scraped
• 4 egg yolks
• 150 grams sugar
• 12 grams vanilla extract
• 15 grams rum
• 5 grams orange blossom water
• 1 orange orange zest zested
• 120 grams unsalted butter melted to 50°C
• 120 grams all-purpose flour
• 4 egg whites
• 2.2 grams salt
• 30 grams flaked almonds
• 10 grams pearl sugar
• 0 icing sugar for dusting
• 0 orange zest grated fresh

Instructions

1. Place the milk and vanilla pod in a saucepan and bring to a simmer. Remove from heat and let it infuse for at least an hour before straining.
2. In a large bowl, whisk the egg yolks and sugar together until light and fluffy.
3. Add the vanilla extract, rum, orange blossom water, and orange zest and mix well.
4. Add the melted butter in two times, whisking well after each addition.
5. Sift in the flour and whisk just until combined.
6. Gradually add the strained vanilla milk to the mixture, whisking well to ensure a smooth batter.
7. In a separate bowl, beat the egg whites and salt until stiff peaks form.
8. Fold the meringue into the mixture in 3 times, gently breaking the meringue with a rubber spatula.
9. Pour the batter into a 9-inch pan with a removable bottom, lined with parchment paper. Sprinkle flaked almonds and pearl sugar on top.
10. Bake at 320°F for about 35 minutes until golden brown. The cake will be slightly jiggly when you take it out of the oven.
11. Let the cake cool completely, then refrigerate for at least 2 hours before slicing. Dust the cake with icing sugar and grate fresh orange zest on top before serving.