This Orange and Almond Cake is full of intriguing textures and flavors—a batter made from ground almonds and bread crumbs scented with delicate orange flower water and orange zest. Eggs are added in two stages: yolks into the batter and fluffy whipped whites just before baking to ensure a wonderfully spongy cake. Instead of topping the cake with an overly sugary glaze, David opts instead to spread a thin layer of whipped cream over the top. Even without adding sugar the whipped cream has a lovely, delicate dairy sweetness that plays off the cake perfectly.
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Think of these little pastries as drier, neater versions of baklava that you can hold in your hands without the services of a wet-nap. And since they call for puff pastry instead of phyllo dough, they come together in a fraction of the time without all the hassle of painting melted butter on tissue-thin sheets of pastry.