They are already calling hurricane Dorian an historic hurricane. Sadly it will be part of the Bahamas history. We were spared in South Florida this time. Living here since 1999, I had my share of trouble with storms. A few years back a big mango tree fell on my roof during an hurricane, another time it was the fence that was destroyed. Well, you learn to take it all in stride, you repair, you rebuild. At the end of the, this is where I want to live. I love the weather, the landscaping, the people. It is home.
So what to do during the passage of an hurricane? Instead of being glued to the tv for the latest updates as I usually do, when it was clear that Dorian would take the turn north before grazing the coast of Florida, I decided to turn off the tv and make an orange almond cake.

I had all the ingredients and it had been on my list of things to do for a while. But I am a procrastinator until a propulsive sense of despair get on my feet and give me the energy to act. This is an Emeril Lagasse recipe with some modifications. I used a mini springform pan bought at Aldi. I am a big fan of Aldi, mainly because they don’t use those plastic bags.








Orange almond cake
3 large eggs
1/2 cup of sugar
1 1/2reaspoon of orange zest
1/2 teaspoon of cardamon
1/4 cup of orange juice
1/2 teaspoon of almond extract
1/2 teaspoon of vanilla extract
1 cup of almond flour
1 tablespoon of butter
confectioner sugar for garnish.
Preheat oven at 350 degree. Separate the eggs. Beat the whites until they form soft peaks. Add 1/2 of the sugar 1 tablespoon at a time until they form stiff peaks. Set aside.
Beat egg yokes with the remaining sugar until pale yellow and creamy for about 3 minutes. Add orange zest, cardamom, orange juice and extracts. Continue to beat until combined. Fold in the almond flour ( I used almond meal which I obtained by grounding whole almonds in a food processor). Spoon 1/3 of the egg whites into the mixture and gently fold until combined.
Prepare the springform pan by lining the bottom with parchment paper. Butter the bottom and the sides of the pan. Pour the batter into the pan.
Bake for 35 to 40 minutes and until the cake spring back when lightly touched. Cool the cake for 15 minutes before removing the sides of the pan. continue to cool the cake 10 minutes longer, sprinkle with the powdered sugar and serve.
This cake is gluten free, low sugar and so delicious with some fruits. Try it. I know I will make it often.














