Orange Almond Cake

Preheat the oven to 350 degrees F. Place an 8-inch circle of parchment paper in the bottom of a lightly oiled 8-inch cake pan.

In a large bowl, whisk the almond flour, baking powder, salt, and orange zest. Add the egg yolks, juice, and butter, and stir well to mix.

Using a stand mixer fitted with the whisk ­attachment (or a separate bowl and electric hand mixer), beat the egg whites, half the sugar, the vanilla, and the cream of tartar on high speed until the whites form soft peaks, about one minute. Beat in the remaining sugar gradually.

Scoop half a cup of the beaten egg whites into the almond-flour mixture, and fold in gently. Repeat to make a light batter.

Transfer batter to the prepared pan and smooth the top with a spatula.

Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.

Place the pan on a rack to cool. Run a knife around the sides of the pan to loosen, then place a cake plate on top, hold firmly, and flip to invert the cake onto the plate.

Peel the parchment paper from the cake, then top with cream-cheese frosting and orange zest.

Note: For a two-layered cake, double the recipe, use cream-cheese frosting between the layers, and top with whipped cream and orange zest.