Almond Cake with Elderflower Cream · Faith Middleton's Food Schmooze

Name: Almond Cake with Elderflower Cream · Faith Middleton's Food Schmooze
Ingredients: 6 large eggs (separated (see recipe note about folding the egg whites into the batter)); 1/2 cup superfine sugar; Grated zest of 1 lemon; Grated zest of 1 orange; 4 drops pure almond extract (such as Nielsen-Massey); 1-3/4 cups almond flour (purchased or home milled); 2 Tablespoons almond or canola oil; Elderflower Cream ((see recipe below))

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Although I greatly reduced the sugar, this gluten-free cake is still a pleasantly sweet, citrus-accented cake with a moist crumb and fewer starchy carbs.

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Ingredients

6 large eggs (separated (see recipe note about folding the egg whites into the batter))
1/2 cup superfine sugar
Grated zest of 1 lemon
Grated zest of 1 orange
4 drops pure almond extract (such as Nielsen-Massey)
1-3/4 cups almond flour (purchased or home milled)
2 Tablespoons almond or canola oil
Elderflower Cream ((see recipe below))