Pesach Cake with Almond Flour

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the egg yolks, honey, oil, orange juice, and zest until the mixture is smooth and mahogany-colored.
3. Stir in the almond flour, baking powder, and salt until fully combined.
4. In a clean, grease-free large bowl, beat the egg whites on medium-high speed until stiff peaks form.
5. Gently fold one-third of the egg whites into the almond batter to lighten the mixture.
6. Carefully fold in the remaining whites using a silicone spatula, moving in a figure-eight motion to avoid deflating the air.
7. Pour the batter into the pan and bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Whisk together powdered sugar, 1 tbsp orange juice, and 1/2 tsp orange zest to create a glaze, then apply to the cooled cake.