Almond-and-Candied-Orange Cake with Lemon Semifredd

Name: Almond-and-Candied-Orange Cake with Lemon Semifreddo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup heavy cream; 2 large eggs, separated; 1/2 cup sugar; Finely grated zest of 2 lemons; 1 cup blanched almonds, coarsely chopped; 1 1/2 cups confectioners' sugar; 1/3 cup all-purpose flour; Salt; 2 tablespoons finely chopped candied orange peel; 5 large egg whites; 5 tablespoons melted unsalted butter, at room temperature; 1 teaspoon pure orange extract

Servings: persons

1 cup heavy cream
2 large eggs, separated
1/2 cup sugar
Finely grated zest of 2 lemons
1 cup blanched almonds, coarsely chopped
1 1/2 cups confectioners' sugar
1/3 cup all-purpose flour
Salt
2 tablespoons finely chopped candied orange peel
5 large egg whites
5 tablespoons melted unsalted butter, at room temperature
1 teaspoon pure orange extract

1
In a large, stainless steel bowl, beat the cream until softly whipped.
2
Cover and refrigerate.
3
In a medium bowl, beat the egg whites until frothy, about 30 seconds.
4
Beat in 5 tablespoons of the sugar, 2 tablespoons at a time, beating until the whites are firm and glossy.
5
In a small bowl, beat the egg yolks with the remaining 3 tablespoons of sugar until pale yellow and thick.
6
Fold the yolk mixture and the lemon zest into the egg whites until just combined.
7
Fold in the whipped cream.
8
Scrape the mixture into a glass or ceramic bowl, cover with plastic wrap and freeze for about 2 hours, until the semifreddo is firm.
9
Preheat the oven to 350.
10
Butter a 9-inch springform pan.
11
Line the bottom with parchment paper and butter the paper; flour the pan, tapping out any excess.
12
In a food processor, pulse the almonds until finely ground.
13
Transfer the almonds to a medium bowl.
14
Working over the bowl, sift the confectioners' sugar with the flour and 1/2 teaspoon of salt.
15
Stir in the orange peel.
16
In a large bowl, using clean beaters, beat the egg whites with a pinch of salt until stiff peaks form.
17
Sprinkle the almond mixture over the egg whites and fold just until incorporated.
18
Fold in the butter and orange extract.
19
Scrape the batter into the prepared pan and bake for about 35 minutes, until golden brown.
20
Set the pan on a rack and let the cake cool.
21
Unmold the cake and peel off the paper.
22
Cut the cake into wedges and transfer them to plates.
23
Top with scoops of semifreddo and serve.

1216

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup heavy cream, 2 large eggs, separated, 1/2 cup sugar, Finely grated zest of 2 lemons, and more.

Yes, Almond-and-Candied-Orange Cake with Lemon Semifreddo falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond-and-Candied-Orange Cake with Lemon Semifreddo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions