Gluten-Free Orange Almond Cake
Ingredients:
- 4 eggs
- ¾ cup (150g) sugar
- ¾ cup (180ml) orange juice
- Zest of 1 whole orange finely grated
- 1 tsp vanilla extract
- 3.4 fl oz (100ml) neutral oil (canola or grapeseed)
- 3 cups (300g) almond flour
- 10 g (2 tsp) baking powder
- Pinch of salt
- Blanched sliced or slivered almonds for topping
- Powdered sugar for serving
Instructions:
- Prep the oven and pan: Preheat to 340°F (170°C). Grease and line a 9.5-inch (24cm) round pan with parchment paper.
- Whip the egg whites: Separate the eggs into two bowls. Beat the whites until stiff peaks form. Set aside.
- Whisk the yolks: In the bowl with the yolks, add the sugar and whisk until pale and slightly fluffy.
- Add the wet ingredients: Add the orange juice, orange zest, and vanilla extract, and mix again. Stir in the oil until combined.
- Add the dry ingredients: Gradually add the almond flour, baking powder, and salt, stirring gently until a smooth batter forms.
- Fold in the egg whites: Gently fold the whipped egg whites into the batter in batches, using light, sweeping motions to keep the batter airy.
- Bake: Pour the batter into the prepared pan. Sprinkle blanched almonds around the edges in a decorative crown. Bake for 35-40 minutes, until golden and fully set.
- Cool and serve: Let the cake cool completely before dusting with powdered sugar.
Notes:
- This cake actually tastes better the next day, the crumb gets more moist as it sits, great for making ahead.
- Rubbing the orange zest into the sugar before mixing releases its essential oils and boosts the flavor.
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