Description
This Italian Gluten-Free Almond-Orange Cake is a light and moist dessert featuring the rich flavors of almond flour and fresh orange zest. Perfect for those avoiding gluten, this cake combines the natural sweetness of oranges with a tender crumb, making it ideal for a delightful afternoon treat or a special occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups almond flour
- 3/4 cup granulated sugar or coconut sugar
- 1 teaspoon baking powder
- Pinch of salt
- Zest of 2 oranges
Wet Ingredients
- 3 large eggs, separated
- 1/4 cup olive oil or melted butter
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
Optional
- Powdered sugar for dusting
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 prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, sugar, baking powder, orange zest, and a pinch of salt. Stir well to evenly distribute the ingredients.
- Combine Wet Ingredients: In another bowl, whisk together the egg yolks, olive oil, fresh orange juice, and vanilla extract until the mixture is smooth and homogeneous.
- Integrate Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients and stir just until combined, creating a uniform batter.
- Beat Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form to add lightness and volume to the cake.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter in three additions, taking care not to deflate the airiness for a tender texture.
- Bake the Cake: Transfer the batter to the prepared cake pan, smoothing the top evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before transferring it to a serving plate. Optionally, dust with powdered sugar for a decorative and sweet finish.
Notes
- You can substitute granulated sugar with coconut sugar for a hint of caramel flavor and less processed sugar.
- For a dairy-free version, use olive oil instead of melted butter.
- Ensure egg whites are beaten to stiff peaks to give the cake its airy texture.
- The cake is best served at room temperature and can be stored covered at room temperature for up to 2 days.
- Adding a touch of almond extract can enhance the almond flavor if desired.
