Recipe: Winter Citrus Cake | Williams Sonoma

Name: Recipe: Winter Citrus Cake | Williams Sonoma
Total time: 50 min
Ingredients: 1 1/2 cups (5 oz./144 g) almond flour; 1 1/3 cups (5 1/2 oz./160 g) all-purpose flour; 1 3/4 tsp. baking powder; 3/4 tsp. kosher salt; 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature; 1 1/2 cups (10 1/2 oz./300 g) granulated sugar; 4 eggs, beaten; 1 Tbs. grated orange zest; 1 1/2 tsp. grated lemon zest; 1 Tbs. vanilla extract; 2 blood oranges, navel oranges or a combination, or other citrus of choice, peeled if desired and thinly sliced; Confectioners&rsquo; sugar for dusting

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A holiday baking recipe from the Williams Sonoma Test Kitchen for a cake made with almond flour and topped with fresh citrus that can be served for breakfast, b

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Ingredients

1 1/2 cups (5 oz./144 g) almond flour
1 1/3 cups (5 1/2 oz./160 g) all-purpose flour
1 3/4 tsp. baking powder
3/4 tsp. kosher salt
16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
1 1/2 cups (10 1/2 oz./300 g) granulated sugar
4 eggs, beaten
1 Tbs. grated orange zest
1 1/2 tsp. grated lemon zest
1 Tbs. vanilla extract
2 blood oranges, navel oranges or a combination, or other citrus of choice, peeled if desired and thinly sliced
Confectioners&rsquo; sugar for dusting