{"id":8291,"date":"2023-02-02T18:19:00","date_gmt":"2023-02-02T16:19:00","guid":{"rendered":"https:\/\/thehappylentils.com\/?p=8291"},"modified":"2026-03-04T21:48:01","modified_gmt":"2026-03-04T19:48:01","slug":"gluten-free-orange-and-almond-cake","status":"publish","type":"post","link":"https:\/\/thehappylentils.com\/en\/gluten-free-orange-and-almond-cake\/","title":{"rendered":"Gluten-Free Orange and Almond Cake"},"content":{"rendered":"
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I can never have too many orange cake recipes. There\u2019s just something about them\u2014I\u2019m completely smitten. Maybe it\u2019s the nostalgia, the memories of my late grandmother, or that universal longing for simple, comforting things. Whatever it is, the moment I see a cake like this, it all comes flooding back. This orange and almond cake is light yet rich, entirely flourless, and naturally gluten-free. But that\u2019s not what makes it special. It\u2019s the kind of cake that feels effortlessly perfect\u2014simple in the best way, with delicate hints of marzipan from the almonds.<\/p>\n\n\n

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The ingredient list is refreshingly short (another reason to love this orange cake), and the process is just as simple.<\/p>\n\n\n\n

How to make the cake?<\/h4>\n\n\n\n

It all starts with separating four eggs. Since there\u2019s no flour in this recipe, whipping the egg whites and yolks separately is what gives the cake its light, airy texture.<\/p>\n\n\n\n

First, beat the egg whites until stiff peaks form, then set them aside. In a separate bowl, whisk the yolks with sugar until pale and creamy. No need to wash the beaters in between\u2014just make sure to start with the whites.<\/p>\n\n\n

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To the whipped yolks and sugar, add freshly squeezed orange juice, orange zest, and vanilla extract, then mix until combined. Next, stir in the oil\u2014I used a neutral-tasting oil like canola or grapeseed, but if you enjoy the flavor of olive oil in cakes, feel free to use that instead. Once combined, add the almond flour, baking powder, and a pinch of salt. Stir until you have a smooth batter.<\/p>\n\n\n\n

Finally, gently fold in the whipped egg whites from earlier, using soft, sweeping motions to keep as much air in the batter as possible. The goal is a light, airy texture, so be careful not to overmix.<\/p>\n\n\n\n

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Pour the batter into a greased 9-inch (24 cm) cake pan. For a decorative touch, I arranged blanched almonds around the edges in a crown-like pattern. This time, I used slivered almonds, but sliced almonds work just as well.<\/p>\n\n\n\n

Bake at 340\u00b0F (170\u00b0C) for 35-40 minutes, until the gluten-free orange and almond cake is golden and fully set. Let it cool completely, then dust with a light sprinkle of powdered sugar.<\/p>\n\n\n\n

Now, let\u2019s get to the recipe!<\/p>\n\n\n

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Looking for more sweet recipes?<\/h4>\n\n\n\n