Apparently, I’m now a professional stay at home baker. I have baked more in the past month than I normally do in a year. This week, it was this Easy Almond Cake. Twice.
This Easy Almond Cake is perfect for Passover or Easter. Or, Tuesday.
Nut based cakes are traditional for Passover, when regular flours are off the table (and out of the kitchen completely in observant homes). This means that lots of paleo desserts are naturally kosher for Passover, and vice versa!
This easy almond cake uses only 4 main ingredients, and there’s a chance you have them already. If you don’t have an orange lying around, you can sub lemon. Since lemons are more tart, you might want to adjust the sugar a bit. I would still use just one lemon, even though you’ll get less zest than you will from one orange, since lemon zest is stronger in flavor.
If you don’t have sliced almonds, you can skip those, too. This cake is simple and beautiful as is, or you can dust it with powdered sugar before serving. Or: A dollop of whipped cream. If dessert isn’t dessert without chocolate to you, it’s also extraordinary with chocolate ganache as frosting.
The only marginally tricky thing about making this cake is folding in the egg whites, which you want to remain fluffy after being incorporated. The way I like to do this? Mix in a small amount to loosen up the batter first. At this point you don’t have to be gentle. And then once the batter is looser, you can take your time folding in the rest. Resist the urge to over mix!Print
Quite possibly the easiest cake you’ll ever make, and it’s naturally gluten and dairy-free.
- oil or cooking spray for greasing the pan
- 4 eggs, white and yolks separated
- 1/2 cup granulated sugar
- zest of one small orange
- 1/4 cup orange juice (should be what you get from one small orange)
- 1 1/2 cups almond flour
- pinch salt
- 1/2 cup raw sliced almonds
- Preheat the oven to 350ºF. Lightly grease a 9-inch springform pan. Insert a parchment circle into the bottom and lightly grease that too.
- Using a stand mixer or large bowl with hand beaters, beat the egg whites until stiff peaks form.
- In another large bowl, whisk the egg yolks with the sugar, orange zest, and orange juice.
- Stir in the almond flour and a pinch of salt.
- Once the egg whites are beaten, stir in about 1/4 of them to the almond mixture. Once well mixed, gently fold in the rest, doing your best to not over mix.
- Pour into the prepared pan and sprinkle with the sliced almonds. Bake for about 25 minutes, or until it’s golden brown, and bounces back when you lightly push it in the center.
- Allow to cool, and run a sharp knife around the perimeter of the cake before removing the sides of the pan.
- Dust with powdered sugar, if desired.
If you don’t have an orange, you can sub the zest of one lemon and whatever juice you get from it. You may need to adjust the sugar since lemons are more tart than oranges.
I haven’t tried it so can’t say for sure, but coconut sugar should work well as a sub for cane sugar.
Keywords: almond cake, orange almond cake
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