Description
This Italian Gluten-Free Almond-Orange Cake is a moist, fragrant dessert perfect for those who enjoy a light, naturally sweetened cake without gluten. Made with almond flour, fresh orange zest and juice, and a delicate blend of eggs and olive oil, this cake offers a tender crumb and citrusy aroma. It’s ideal for gluten-free diets and can be enjoyed as a delightful treat for breakfast, tea time, or dessert.
Ingredients
Scale
Main 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
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, granulated sugar, baking powder, orange zest, and a pinch of salt until evenly blended.
- Mix Wet Ingredients: In a separate bowl, whisk the egg yolks together with olive oil, fresh orange juice, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and mix until fully incorporated, creating a uniform batter.
- Whip Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form, which helps provide the cake with a light and airy texture.
- Fold Egg Whites into Batter: Gently fold the whipped egg whites into the almond batter in three additions, being careful to maintain the airiness of the mixture for a tender crumb.
- Bake the Cake: Pour the batter into the prepared pan, smooth the surface with a spatula, and bake in the preheated oven for 30 to 35 minutes. Insert a toothpick into the center to check doneness; it should come 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 for an elegant finishing touch.
Notes
- Ensure egg whites are beaten to stiff peaks to create a light texture.
- Use fresh orange zest and juice for the best citrus flavor.
- Substitute coconut sugar for granulated sugar for a slightly different sweetness and flavor.
- Allow the cake to cool completely before dusting with powdered sugar to prevent melting.
- This cake works well as a breakfast treat or a delicate dessert paired with fresh fruit or whipped cream.
