If you're anything like us, you love the opportunity to gather friends and family 'round the table for a seasonally-inspired meal. Taking notes from our CSA, or popping over to the farmer's market to see what's in season, and then leaving with a basket full of fresh produce ready to transform into a feast. But wait... what's for dessert? Sometimes we get so caught up in preparing the mains that preparing something special for dessert flies completely under the radar. 

Luckily, after visiting Ann Mekala for our latest instalment of Milieu, we couldn't help noticing the mouth-watering cake she had prepared! So, like many recipes that become the most beloved, we asked if she would consider sharing it with us and of course, with you. 

Shall we?

A note from Ann: 

This cake is so versatile and can be made all year long! In the winter I like to use two oranges for zest and add a tsp of cinnamon for warmth. In the summer I use lemons and then top with whipped cream and berries. For this dinner party I made a buckwheat honey glaze and topped with candied kumquats, ground cherries and toasted coriander seeds!  

Ingredients:

6 eggs (separated)
1 cup sugar
Zest of 2 citrus fruits (I like one lemon, one orange)
1 tsp vanilla extract
1 TBS almond extract
Crack of sea salt
2 1/4 cup fine almond flour

Instructions:

1. Preheat oven to 350° Grease a springform pan and dust with almond flour, set pan aside.
2. Mix (just!) egg whites on high speed until stiff peaks form and set aside.
3. In a separate bowl mix yolks with the sugar. Whisk on high speed until pale yellow in color and smooth - about a minute. 
4. Add citrus zest, vanilla extract and almond extract and sea salt to sugar and yolks and mix until combined.
5. Add almond flour to the yolk mixture and mix until incorporated - the batter will be thick.
6. Gently fold egg whites into the batter with a spatula - mix gently to keep as much air in the batter as possible. It might seem slightly lumpy but just keep gently mixing until incorporated.
7. Add to springform pan and bake for 35-40 mins. Mine usually bake in about 38 mins.
8. Let cool completely and then remove from pan.

Et voilà! A perfectly seasonal and very approachable cake to serve or bring to your next dinner party. We can't wait to see how yours turns out, and what sort of seasonal accoutrements you choose to decorate it with! 

Recipe provided by the ever inspiring Ann Mekala, photography by Stephanie Sunberg.