☁️ Mediterranean Cloud Cake
⏱ Time
Prep: 15 minutes
Bake: 35–40 minutes
Total: ~55 minutes
Serves: 8
🧺 Ingredients
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6 large eggs, separated (room temperature)
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¾ cup superfine sugar (or caster sugar)
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1 cup almond flour (finely ground almonds)
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Zest of 1 lemon or orange
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1 tablespoon fresh lemon or orange juice
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1 teaspoon vanilla extract
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¼ teaspoon salt
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½ teaspoon baking powder
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Powdered sugar, for dusting
👩🍳 Instructions
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Prepare the pan:
Preheat oven to 170°C (340°F).
Line the bottom of an 8-inch (20 cm) springform pan with parchment. Lightly grease sides. -
Whip the egg whites:
In a clean bowl, beat egg whites with salt until soft peaks form.
Gradually add ½ cup sugar, beating until stiff, glossy peaks. Set aside. -
Make the yolk base:
In another bowl, whisk egg yolks with remaining ¼ cup sugar until pale and thick.
Mix in almond flour, citrus zest, juice, vanilla, and baking powder. -
Fold gently:
Fold one-third of the whipped whites into the yolk mixture to lighten it.
Gently fold in the remaining whites in two additions, keeping as much air as possible. -
Bake:
Pour batter into pan and smooth the top.
Bake 35–40 minutes, until puffed, lightly golden, and a toothpick comes out clean. -
Cool:
Turn oven off, crack door open slightly, and let cake cool inside for 10 minutes.
Remove and cool completely before dusting with powdered sugar.
🍓 Serving Ideas
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With Greek yogurt & honey
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Topped with fresh berries
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Drizzled with orange blossom or lavender honey
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Serve chilled for a mousse-like texture
🧡 Tips & Variations
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Add cardamom or cinnamon for warmth
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Swap almond flour for hazelnut flour
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Make it dairy-free & gluten-free (naturally!)
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For extra “cloud” softness, chill overnight
