Adapted from a recipe in Lilly Joss Reich’s timeless Viennese Pastry Cookbook, first published in 1970, the only “flour” in this cake is almond meal. Rather like cheesecake but with a tad more structure, it’s best served on the day it’s made.
- Butter for cake pan
- 3 ounces fresh white goat cheese
- 21/4 cups (5 ounces) finely ground blanched almond flour/meal
- 1 stick (4 ounces) unsalted butter, softened
- 2/3 cup (5 ounces) white sugar
- 4 large eggs, separated
- Zest of 1 small orange, finely grated
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Confectioners’ sugar
- Chopped crystallized orange peel, optional
Preheat the oven to 350° F. Grease the sides of a 9-inch round cake pan with butter. Line the base with baking parchment and butter that.
Push the goat cheese through a potato ricer or coarse sieve and set aside. Shake the almond flour through a coarse sieve to eliminate any clumps and reserve.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks one by one, beating well after each addition. Add the orange zest, vanilla, goat cheese and milk, and blend well.
In a separate bowl and using clean, dry beaters, beat the egg whites until stiff but not dry. Fold into the mixture alternately with the almond flour.
Transfer to the prepared pan and bake for about 35 minutes, until brown dapples start appearing. An inserted toothpick should come out slightly moist. Leave in the pan for 5 minutes before unmolding onto a rack. Gently peel off the baking parchment and let cool right side up. Dust with confectioners’ sugar and, if using, add a rim of chopped crystallized orange peel before serving.
Calories: 350, Carbohydrates: 20g, Protein: 10g, Fat: 27g, Cholesterol: 110mg, Sodium: 75mg, Fiber: 3g