Description
This Italian Gluten-Free Almond-Orange Cake is a moist and flavorful dessert that combines the nutty richness of almond flour with fresh orange zest and juice for a bright citrus touch. Perfect for those following a gluten-free diet, it features a light texture achieved by folding in whipped egg whites. This cake is delightful on its own or dusted with powdered sugar for an elegant finish.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups almond flour
- 3/4 cup granulated sugar or coconut sugar
- 3 large eggs, separated
- 1/4 cup olive oil or melted butter
- Zest of 2 oranges
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
For Topping
- Powdered sugar for dusting (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a large mixing bowl, combine the almond flour, granulated sugar (or coconut sugar), baking powder, orange zest, and a pinch of salt. Stir well to distribute all ingredients evenly.
- Combine wet ingredients: In a separate bowl, whisk together the egg yolks, olive oil (or melted butter), fresh orange juice, and vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Pour the wet ingredient mixture into the dry ingredients. Stir gently to incorporate them together, forming a batter.
- Beat egg whites: Using an electric mixer, beat the egg whites until stiff peaks form. This step is crucial to give the cake its airy and light texture.
- Fold egg whites into batter: Carefully fold the whipped egg whites into the batter in three additions, taking care not to deflate the mixture to maintain its airiness.
- Bake the cake: Pour the batter into the prepared cake pan, smoothing out the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool completely in the pan before transferring it to a serving plate. Dust with powdered sugar if desired before serving.
Notes
- Use coconut sugar as a natural alternative to granulated sugar for a richer flavor and lower glycemic index.
- Ensure egg whites are beaten to stiff peaks to achieve the cake’s characteristic light texture.
- Fresh orange juice and zest provide the best flavor; avoid using bottled juice if possible.
- This cake is perfect for gluten-free diets and can be served as a dessert or with tea or coffee.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
