Majorca Bundt Cake
Serves: 1 (6-cup) cake
  • 6 large eggs, separated
  • 1¼ cups granulated sugar
  • 1 tablespoon fresh orange zest
  • 1 tablespoon fresh lemon zest
  • ⅛ teaspoon almond extract
  • ⅛ teaspoon vanilla extract
  • 1¾ cups almond flour
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°. Spray a 6-cup Bundt pan* with baking spray with flour.
  2. In a large bowl, beat together egg yolks and granulated sugar with a mixer at high speed until light in color, approximately 3 minutes. Add zests and extracts, beating well. Add almond flour, beating until combined.
  3. In a medium bowl, using clean beaters, beat egg whites with a mixer at high speed until stiff peaks form. Fold egg whites into batter until incorporated. (Mixture will be thick.) Pour batter into prepared pan.
  4. Bake until a wooden pick inserted near center come out clean, 55 to 60 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  5. Lay a doily on top of cooled cake, and sift confectioners’ sugar over top, if desired. Carefully remove doily to reveal design.
*We used Nordic Ware 6-Cup Anniversary Cast Bundt Pan.
Recipe by TeaTime Magazine at