A Passover delight that has orange in every bite, filling up all of your senses.
Preheat the oven to 350 degrees F. Generously butter a 9 x 5-inch loaf pan.
In a medium-large bowl, whisk together the eggs, sugar, salt, almond extract, and Fiori di Sicilia for about 1 minute until well combined. Add the grated orange zest and set aside.
In a smaller bowl, whisk together the matzo cake meal, almond flour or meal, and baking powder.
In 3 batches, using a strainer or sifter, sift the dry ingredients over the wet ones, whisking to combine each batch before adding the next.
Whisk in the heavy cream. Then fold in (using a spatula to keep from disturbing the batter too much) the melted butter.
Pour the batter into the loaf pan and bake for approximately 70 minutes or until a toothpick or thin skewer comes out clean. Cool for 10-15 minutes in the pan before turning the loaf out on a wire rack to continue cooling.
In a pinch, you can substitute 1/2 teaspoon of vanilla for the Fiori di Sicilia, but I'd advise making your own if you don't buy it.
For almond extract tips, see my son Liam's taste test.
To get a good crumb on this cake, you must use matzo cake meal, not matzo meal. (The latter is a coarser ground.) Also, use the finest ground almond meal or flour. In the alternative, if you don't have matzo cake meal, put matzo meal and almond meal or flour in a food processor and process them for about 1 minute.
While I prefer heavy cream, you can use whipping cream in this recipe.